Instant Pot Chicken Curry With Vegetables Recipe

This delicious and easy Instant Pot Chicken Curry with Potatoes and Carrots is such a satisfying dinner recipe! It's a one-pot meal that has authentic flavor without being too spicy. This healthy chicken dinner is ready in just 38 minutes.

👥 6 Servings⏱️ Prep & Cook: 38 min⏳ Prep: 10 min🔥 Cook: 8 min👤 Carrie Forrest, MPH in Nutrition📖 cleaneatingkitchen

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

pot
spatula
wooden spoon

📝 Preparation Steps

Set a 6-quart Instant Pot on the Sauté mode and add the oil.

oil1 tablespoon

Let the oil heat up for a few minutes and then add the chicken. Stir so the chicken starts to cook on all sides.

oil1 tablespoon

Add the tomato paste, curry powder, garlic powder, ground ginger, salt, and pepper, and stir to combine. Turn off the Sauté mode and use a wooden spoon or spatula to scrape off any parts of the chicken or spices that may have stuck to the bottom of the pot.

tomato paste2 tablespoonscurry powder2 tablespoons

Add the onion, carrots, potatoes, and chicken broth, and stir to combine.

onion, chopped1carrots, chopped4

Lock on the lid and set the time to ⏱️ 8 minutes at high pressure.

When the cooking time is complete, let the pressure come down naturally for about ⏱️ 10 minutes. Then, use the quick release to release any remaining pressure.

Carefully remove the lid and stir in the coconut milk or yogurt.

Stir and serve hot.

Nutrition Facts

calories

275 calories

fat Content

9.6 g

serving Size

1/6 of recipe

fiber Content

4.6 g

sugar Content

6.6 g

sodium Content

233.6 mg

protein Content

24.9 g

trans Fat Content

0 g

cholesterol Content

68.9 mg

carbohydrate Content

23.4 g

saturated Fat Content

4.6 g

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