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–+ servings

Instant Pot Creamy Curry Chicken

This rich and creamy curry chicken dish is made effortlessly in the Instant Pot, blending tender chicken with aromatic spices, coconut milk, and a velvety tomato-based sauce.
It's a flavorful and satisfying meal that's quick to prepare, making it perfect for busy weeknights.
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Prep Time 5 minutes
Total Time 40 minutes
Course Main Dish
Cuisine Indian-Inspired
Servings 4

Ingredients
  

Cooking Base:

  • 8 tbsp (1 stick) salted butter
  • 1 large or 2 medium yellow onion, diced
  • 6 cloves garlic minced
  • ½ tbsp ginger minced

Chicken & Spices:

  • 3 lbs boneless, skinless chicken thighs cut into bite-size pieces
  • 1 tbsp paprika
  • 4 tsp garam masala divided
  • 1 tsp ground cumin
  • ½ tsp turmeric
  • 1½ tsp seasoned salt divided
  • ½ tsp cayenne pepper optional

Sauce Ingredients:

  • 1 14.5-oz can diced tomatoes (with juices)
  • 1 cup unsweetened coconut milk thin consistency
  • ½ cup Greek yogurt
  • 2 tbsp cornstarch
  • 1 6-oz can tomato paste
  • ½ cup heavy cream

For Serving:

  • Fresh cilantro
  • Naan

Instructions
 

  • Sauté Aromatics: Turn the Instant Pot to Sauté mode and set it to High/More. Melt the butter in the pot, then add the diced onion, garlic, and ginger. Sauté for about 5 minutes, stirring occasionally, until the onion softens and starts to brown slightly.
  • Cook Chicken & Spices: Add the chicken to the pot and cook for about 2-3 minutes, until the edges start turning opaque but aren’t fully cooked. Sprinkle in paprika, 3 teaspoons of garam masala, cumin, turmeric, ½ teaspoon seasoned salt, and cayenne (if using). Stir well and sauté for another minute.
  • Add Tomatoes & Coconut Milk: Pour in the diced tomatoes (with their juices) and coconut milk. Top with Greek yogurt, but do not stir it in—just let it sit on top.
  • Pressure Cook: Secure the Instant Pot lid and set the valve to the Sealing position. Select Manual/Pressure Cook on High Pressure for 8 minutes. Once done, quick release the pressure.
  • Prepare Cornstarch Slurry: While the pressure releases, mix 2 tbsp cornstarch with 2 tbsp water in a small bowl to create a slurry. Set aside.
  • Final Sauce Enhancements: Open the lid and stir in tomato paste, heavy cream, the remaining teaspoon of garam masala, and the last teaspoon of seasoned salt. Set the Instant Pot to Sauté (More/High) and bring the mixture to a simmer. Stir in the cornstarch slurry and cook for 30 seconds until the sauce thickens. Turn off the Instant Pot and let the curry sit for 5 minutes.
  • Serve & Garnish: Spoon the creamy curry chicken into bowls and garnish with fresh cilantro. Serve hot with naan on the side.

Notes

Customization: Swap chicken thighs for chicken breasts, but reduce pressure cook time by 2 minutes to prevent overcooking.
Dairy-Free Version: Use coconut yogurt instead of Greek yogurt and replace heavy cream with extra coconut milk.
Spice Level: Adjust cayenne or omit it for a milder flavor.
Keyword coconut curry chicken, creamy curry chicken, Easy curry recipe, instant pot chicken curry, instant pot Indian food, instant pot recipes, One pot chicken recipe, Pressure cooker chicken recipe, quick chicken curry
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