How to Make Chicken Curry in the Instant Pot

Hey there! Welcome to Home Pressure Cooking:). On the menu today is a little taste of India. Today I am sharing how to make chicken curry in the Instant Pot.

Our family loves Indian food. I have to be honest though, I didn’t always like Indian food.

Years ago I worked for a Medical Oncology Doctor. Every year she would invite the employees over for a little get-together. Of course, she would cook up some amazing authentic Indian cuisine. I remember the first time I tried the chicken and yogurt combination I was not impressed. Keep in mind I was in my early 20’s and wasn’t as food adventurous. My pallet through the years has certainly come to appreciate Indian cuisine. Today I am sharing how to make chicken curry in the Instant Pot.

Now that Weight Watchers has included over 200 free point foods, including chicken, there really are not many excuses to not follow the program and be successful at losing weight.

Ingredients

For this recipe, you will need a few extra spices that you may not have on hand. My husband is the spice and condiment freak around here. We have so many of both I can probably open up my own little shop of condiments and spices alone.

What you will need for this recipe: Chicken breasts, Yukon gold potatoes, curry powder, cumin, turmeric, coconut milk, Greek plain yogurt, onions, and diced tomatoes. Optional is cilantro, garlic and fresh lemon. I, however, did not add these ingredients, but I do know some curry recipes call for them.

Indian cuisine is infused with unique spices and flavors. Of course the more you add the more infused. It really depends on how your family likes it. Kids can enjoy this meal as long as it is not too spicy. I used hot curry because our family enjoys the kick.

Satisfying, Healthy, and Delicious. 

This recipe is sure to be satisfying, healthy, and delicious. The aromas and flavors are a delight to the senses! It is best served with fresh Naan bread and Jasmine or Basmati rice. I didn’t calculate the Weight Watchers point right down to a science, but I estimated this meal to be approximately 6 points per serving. The only things that counted in it were the potatoes, rice, and coconut milk. I typically do not add salt to my recipes you will notice. I add salt and pepper to taste to our own liking on the meal.

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Chicken Curry in the Instant Pot

Debbie

This recipe is sure to be satisfying, healthy, and delicious. The aromas and flavors are a delight to the senses! It is best served with fresh Naan bread and Jasmine or Basmati rice.

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Cook Time 35 minutes mins

7 minutes mins

Total Time 42 minutes mins

Course Dinner, Lunch

Cuisine Indian

Servings 3

Equipment

• Pressure Cooker

Ingredients

  

• 2-3 lbs boneless and skinless chicken breast
• 1 can of coconut milk
• 2 tbsp curry powder
• 1 tbsp turmeric
• 1 tbsp cumin
• ½ onion
• 1 14.5oz can diced tomatoes
• ½ cup Greek yogurt
• 1 Yukon gold potatoes diced.

Instructions

 

• Start by setting the instant pot to the saute mode
• Add a little vegetable oil to the bottom of the pot. Add onions and saute until caramelized.
• Scrape off bits that may be sticking to the bottom. Place chicken in the pot and add your can of tomatoes on top.
• In a mixing bowl add coconut milk, turmeric, cumin, curry powder, water, and yogurt. Whisk and mix well.
• Pour over chicken and tomatoes. Set cooker to meat, or manual at High-pressure for 35 min.
• Allow Natural-release. Once the pin is down, press the release valve to release any leftover pressure before removing the lid.
• Remove the chicken and then put your diced potatoes in the pot for 7-8 min.
• Use quick-release. If you made rice, place a spoon full in a bowl. Add potatoes and then curry with chicken on top.

Optional

• Cilantro can be sprinkled on top.
• Lemon juice squeezed on top

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