Curry Chicken thighs in the Instant Pot is so good and it is so easy to make. Curry has a long history with me. I’ve always enjoyed it but up until about 15 years ago I never tried to make it.
I like all the different varieties. From Thai curry, Chinese curry, Indian curry, and Jamaican curry. They’re all different and they all have their own special flavor.
For me, it all started after tasting Jamaican curry. Being that I’m from South Florida Caribbean food is the big staple in this area. I like the flavor and the spiciness of it. Since then I have tried all kinds of curry and enjoy them all. This Chicken Curry is an Indian variety and is one of my regular goto items.
Curry Chicken Thighs
When I first got my Instant Pot I was curious if I could create a good curry that was fast to make that had the flavor of curry that simmered for quite a while. This curry has a cooking time of fewer than 15 minutes. It has all the flavor of a stovetop cooked version. Something else that is great about making this curr in the pressure cooker is that you can also make it with frozen chicken and it is delicious.
This curry has all the goodies. You want to start the good curry powder of course. This curry has ginger, garlic, cilantro, and a few other things let make it really tasty. It’s great for lunch for dinner and I even keep it ready to rock in the freezer for a meal prep thing. This stuff is really yummy so let’s get on to making it.
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Ingredients
- Chicken (Thighs preferred)
- Curry Powder
- Garlic
- Cilantro
- Ginger
- Turmeric
- Scallions
- Cornstarch
- Chicken Broth
- Salt
- Pepper
- Water
How to Make Chicken Curry in the Instant Pot
This Chicken Curry recipe is really kind of a dump and go recipe. If you are not familiar with that term it is when you dump in all the ingredients set the cooking time and walk away. Yes, it really is that simple to do and at the end of the cooking time, you just mix in the cornstarch slurry to thicken the sauce.
Step 1: There is really not all that much to this recipe. Place the chicken broth, curry powder, garlic, ginger, turmeric, salt, cilantro, scallions in the Instant Pot. Be sure to save a little bit of cilantro and scallions to chop up to make a nice garnish at the end.
Step 2: Place the Lid on the Instant Pot and turn the valve to “SEAL” Cook the curry on HIGH PRESSURE for 9 minutes if using fresh chicken. If using frozen chicken the cooking time is 11 Minutes.
Step 3: Once the cooking time is complete turn do a pressure release by turning the pressure valve to “OPEN.” Remove the lid from the pressure cooker. Press the “Cancel” button and then the “saute button” until it is on the normal setting.
Step 4: Now that the curry is done cooking it is time to thicken the sauce. Mix together the cornstarch with a few tablespoons of water and stir. Once the curry is bubbling pour in the cornstarch slurry and stir to combine. Let the curry boil for a few minutes until the sauce is thickened. Serve the curry over rice. I prefer Basmati or Jasmine rice.
I hope that you enjoy this recipe. I really enjoy hearing from my readers so please leave a comment if you cook this recipe and let me know what you thought. Also please share this recipe across social media. I love to share my recipes.
Other Recipes that You Will Enjoy
Instant Pot Brown Basmati Rice
Instant Pot Chicken Lettuce Wraps
Oven Roasted Tri Tip
Kitchen Essentials and Items Used in this Chicken Curry Recipe
Instant Pot 6QT Duo Evo Plus Electric Pressure Cooker, (6 QT)
Lundberg Organic California Brown Basmati Rice, 32 Ounce
Better Than Bouillon Roasted Chicken Base
SUN BRAND Madras Curry Powder
Instant Pot Chicken Curry
Ingredients
- 1 pound Chicken Thighs (FROZEN)
- 2 cloves Minced Garlic
- 4 tbsp Chopped Cilantro
- 1/2 tsp Minced Ginger
- 2 tbsp Curry Powder (Sun Brand or your choice)
- 1 tsp Turmeric
- 2 Scallions Chopped
- 2 tbsp Cornstarch
- 1 1/2 cups Chicken Broth
- 1/4 tsp Salt (Salt to taste)
- 2 tbsp Water (for cornstarch slurry)
Instructions
- THIS RECIPE IS FOR CHICKEN THAT IS FROZEN. IF you use defrosted chicken decrease cook time by 3 minutes.Put frozen chicken in Instant Pot. Then add Cilantro,Ginger,Curry Powder,Turmeric,Scallions,Chicken Broth to Instant Pot.Put lid on Instant Pot. Turn Valve to SEAL Position. Push POULTRY Button and set Cook Time for 15 Minutes. Let Instant Pot Pressurize. When cook time is complete do a NATURAL RELEASE of the Instant Pot. Open Instant Pot and break up chicken with 2 forks. I don’t shred it I just break it into pieces.Hit Cancel on your Instant Pot and then Hit SAUTE. Push the SAUTE button until the MORE light is lit.Mix together Cornstarch and 2 Tbsp. Water until mixed. When curry is bubbling stir in cornstarch mixture and wait until curry boils. Let boil 2 minutes and sauce will thicken. You are now ready to enjoy it.TIP: When curry is done thickening i usually hit the Cancel Button again and then Hit the KEEP Warm button and Set the Timer because I don’t eat it right away sometimes. I just put the lid back on and let it chill. If you do this make sure that the valve on the lid is in the OPEN position so steam can escape.Ganish on top with Chopped Cilantro.SERVE OVER RICE.
Notes
Nutrition
