83% would make this again

Curry Chicken In Instant Pot

Q: How long should I pressure cook chicken in the Instant Pot?

For bite-sized boneless chicken thighs cook on high pressure for about 6–8 minutes, then allow a 5–10 minute natural release for best juiciness. Bone-in thighs need a couple of minutes more; breasts are done faster (around 8–10 minutes total with short natural release depending on size). These timing windows are widely recommended in Instant Pot recipes and testing guides.

Q: Why does my Instant Pot show a burn warning and how do I avoid it?

The burn warning usually appears when thick sauces or stuck bits on the pot bottom overheat instead of forming steam. Fixes that users swear by are to brown ingredients first, deglaze well (scrape up browned bits), avoid adding thickening agents before pressure cooking, use a bit more liquid, or use the pot-in-pot method (place the curry in a smaller ovenproof dish on a trivet above water). These steps remove hot spots and cut the chance of a burn notice.

Q: Can I add cream, yogurt or coconut milk before pressure cooking?

It’s best not to add cream or yogurt before pressure cooking because dairy can split and coconut milk can sometimes separate or curdle under long pressure; add them after pressure cooking or stir in off heat at the end. If you want a coconut base, many cooks add coconut milk only after the pressure cycle or use full-fat coconut milk sparingly and finish by simmering to combine. This keeps texture smooth and avoids curdling complaints.

Q: How do I get a thick, clingy curry sauce instead of a watery one?

Finish the curry by switching to Sauté and reducing the sauce for a few minutes, or stir in a small cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp cold water) and simmer until it thickens. Many home cooks prefer reduction for depth of flavour and use a slurry only at the end for a quick glossy finish. Avoid heavy thickening agents in the pot during pressure stage to prevent burn errors.

Q: What cut of chicken gives the most reliable, tasty results?

Boneless skinless thighs are the safest weeknight choice as they stay moist, tolerate pressure cooking well, and give rich flavour. Breasts work if you brine them or use careful, slightly shorter cooking times to avoid dryness. Many Instant Pot chicken curry recipes and test kitchens recommend thighs for consistent results.

Q: Can I cook frozen chicken in the Instant Pot for curry?

Yes — the Instant Pot handles frozen chicken well, but you’ll need to increase the pressure time (for example fresh boneless thighs ~6–8 minutes, frozen may need ~10–12 minutes and a slightly longer natural release). Also brown or sear when possible and finish by simmering to develop sauce flavour, since frozen meat releases more liquid and can make the sauce thinner if not reduced. Users frequently report great results when adjusting time and finishing on Sauté.

Vish G

September 24, 2025

Bring big flavour to your table with very little effort with this Curry Chicken in an Instant Pot. The chicken turns out tender, the sauce rich, and the spices perfectly balanced. It’s a go to recipe without needing heavy cream that feels comforting every single time.

PREP TIME

10 MIN

COOK TIME

20 MIN

SERVINGS

Ingredients

1 tbsp / 15 ml vegetable oil or neutral oil
700 g / 1.5 lb boneless skinless chicken thighs, cut into 2–3 cm / 1-inch chunks (thighs stay moist)
1 large onion, thinly sliced
3 garlic cloves, minced
1 tbsp / 15 g fresh ginger, grated (or 1 tsp ground ginger)
2 tsp ground cumin
2 tsp ground coriander
1 tsp turmeric powder
1 tsp paprika (or Kashmiri chilli powder for colour, less heat)
½–1 tsp chilli powder or cayenne (optional, to taste)
1 tsp salt, plus more to taste
1 x 400 g / 14 oz can chopped tomatoes (or passata)
60 ml / ¼ cup chicken stock or water (just enough to cover bottom for pressure)
1 tbsp tomato paste (for extra body)
1 tsp garam masala (add at end for warmth)
Fresh cilantro / coriander leaves to garnish
Juice of ½ lemon or lime (to finish)
1 tbsp cornflour / cornstarch mixed with 1 tbsp cold water (optional slurry for thickening)

Instructions

Turn the Instant Pot to Sauté (medium). Add the oil and when hot, brown the chicken pieces in two batches just until lightly golden. Remove and set aside. Browning adds flavour and helps the sauce.
Add the sliced onion to the pot and cook, stirring, until soft and starting to brown, about 5 minutes. Scrape up any browned bits, they add great flavour.
Stir in the garlic and ginger and cook 30 seconds until fragrant. Add cumin, coriander, turmeric, paprika, chilli (if using) and 1 tsp salt. Cook and stir 30–45 seconds to toast the spices; this step brings out their aroma and depth.
Stir in the tomato paste, then add the chopped tomatoes and the 60 ml stock. Use a wooden spoon to deglaze the pot thoroughly, scraping any stuck bits from the base so you avoid a burn notice.
Return the browned chicken to the pot and stir to combine. Cancel Sauté, secure the lid, set to Pressure Cook / Manual on high for 6 minutes. (Thighs cook quickly and stay tender.)
When the cook time ends, let the pressure release naturally for 5–10 minutes, then quick release any remaining pressure and open the lid. Natural release helps keep the chicken juicy.
If the sauce looks thin, switch to Sauté and simmer 3–6 minutes to reduce and concentrate flavour. For a quicker glossy finish, whisk the cornstarch slurry and stir it in, simmering 1–2 minutes until the sauce thickens and clings to the chicken.
Stir in the garam masala and a squeeze of lemon or lime to brighten the dish. Taste and adjust salt or heat as needed.
Spoon into bowls and garnish with chopped cilantro.