Instant Pot Chicken and Potato Curry
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I absolutely love a good, flavorful curry, but I tend to shy away from those that are overly spicy. That’s why this Instant Pot chicken and potato curry is a favorite of mine—it’s packed with rich, aromatic flavors without being too hot.
The combination of tender chicken and hearty potatoes creates a comforting dish perfect for a cozy meal. Plus, making it in the Instant Pot makes the whole process incredibly convenient and quick, so you can enjoy a homemade curry without spending hours in the kitchen.
One of the best things about this Instant Pot chicken and potato curry is that most of the ingredients are easily found at your regular grocery store. Everything, from the chicken to the potatoes and even the basic spices like turmeric and cumin, is typically available without much hassle.
However, there was one ingredient that I couldn’t locate at my local store: garam masala. This essential spice blend for curry recipes is key to achieving that authentic curry flavor, so rather than going on a wild goose chase, I decided to order it from Amazon. It was a simple solution that saved me time and effort, allowing me to focus on cooking and enjoying the dish rather than searching for this one ingredient.
Ingredients to Make Instant Pot Chicken and Potato Curry
- OLIVE OIL
- WHITE ONION
- GARLIC
- GINGER
- BONELESS SKINLESS CHICKEN BREASTS
- YUKON GOLD OR RED POTATOES
- CORIANDER
- GARAM MASALA
- TURMERIC
- SALT
- PAPRIKA
- TOMATO SAUCE
- REDUCED-FAT COCONUT MILK
- BUTTER
- HOT, COOKED RICE FOR SERVING
- FRESH CILANTRO, OPTIONAL FOR GARNISH
How to Make Instant Pot Chicken Curry with potatoes
Begin by setting your Instant Pot to the sauté function and adding a tablespoon or two of oil. Once the oil is hot, add in your chopped onion. Sauté the onion for about 3-5 minutes, stirring occasionally, until it becomes soft and translucent. The sauté function helps to develop the base flavors of the curry, making the onions sweet and tender.
Next, add minced garlic and freshly grated ginger to the pot. Sauté them for just 10-20 seconds until they become fragrant. Be careful not to cook them too long, as garlic can burn quickly and turn bitter. This brief sautéing releases the essential oils in the garlic and ginger, enhancing the overall flavor of the curry.
Now, add the chicken pieces to the Instant Pot. You can use boneless, skinless chicken thighs or breasts, depending on your preference. Cook the chicken until it is browned on all sides, which should take about 5 minutes. Browning the chicken adds a rich depth of flavor and seals in the juices, keeping the meat tender and flavorful during the pressure cooking process.
Time to Pressure Cook:
Once the chicken is browned, it’s time to build the curry. Add diced potatoes, cutting them into evenly sized pieces so they cook uniformly. Then, sprinkle in ground coriander, garam masala, turmeric, salt, and paprika. These spices are the heart of the curry, giving it that warm, aromatic flavor profile.
Pour in the tomato sauce and coconut milk, which create the creamy, tangy base of the curry. Stir everything thoroughly to ensure the spices and liquids are evenly distributed around the chicken and potatoes. This step is crucial for getting that perfect balance of flavors in every bite.
Secure the lid on the pressure cooker and set it to cook on high pressure for 6 minutes. The pressure cooking process infuses the chicken and potatoes with all the rich flavors of the spices and sauce while also cooking the potatoes to tender perfection. Because the Instant Pot builds up pressure before the cooking time starts, the total time will be a bit longer, but the results are well worth the wait.
Finish the dish:
Once the cooking time is up, quickly release the pressure by carefully turning the valve to the venting position. This will release the steam quickly and allow you to open the Instant Pot sooner. Be cautious during this step to avoid any burns from the steam.
After releasing the pressure, open the lid and add a generous tablespoon of butter to the curry. Stir it until the butter has fully melted and incorporated into the sauce. This adds a silky richness to the curry, giving it a luscious texture and enhancing the overall flavor.
Serve the chicken and potato curry over hot, fluffy rice to soak up all the delicious sauce. Garnish the dish with freshly chopped cilantro for a burst of color and a hint of fresh, herbal flavor. This final touch not only makes the dish look beautiful but also adds a fresh note that complements the warm spices of the curry.
Enjoy your Instant Pot chicken and potato curry, a comforting and flavorful meal that’s both easy to prepare and sure to satisfy! I also served mine with some store-bought naan and basmati rice.
Frequently Asked Questions
Do I need to peel the potatoes before adding them to the chicken curry recipe?
Peeling the potatoes is optional. If you prefer a smoother texture, peel them before adding them to the Instant Pot. However, leaving the skins on adds texture and extra nutrients. Just be sure to wash the potatoes thoroughly if you choose to leave the skins on.
What if I don’t have garam masala? Can I substitute it with something else?
If you don’t have garam masala, substitute it with a blend of ground cumin, coriander, and a pinch of cinnamon or cloves. These spices together can mimic the warm, complex flavor of garam masala, though the taste may not be exactly the same.
Can I add other vegetables to the curry?
You can customize this curry by adding other vegetables such as carrots, peas, bell peppers, or spinach. Be mindful of the cooking times; harder vegetables like carrots should be added with the potatoes, while more delicate vegetables like spinach can be stirred in after cooking to wilt.
FOR MORE RECIPES LIKE THIS, TRY:
Instant Pot Chicken and Potato Curry
Real Mom Kitchen
Equipment
Ingredients
- 1 Tbsp olive oil
- ½ cup diced white onion
- 3-4 cloves finely minced garlic
- ½ Tbsp grated fresh ginger
- 2 pounds boneless skinless chicken breasts cut into about 1-inch pieces
- 2 cups peeled and chopped yellow or red potatoes
- 2 tsp ground coriander
- 2 tsp garam masala
- 2 tsp turmeric
- 1 tsp salt
- ½ tsp paprika
- 2 can tomato sauce 15 oz each
- 15 oz can reduced fat coconut milk
- 2 Tbsp butter
- hot cooked rice for serving
- chopped fresh cilantro optional for garnish
Instructions
- Using the sauté function on the Instant Pot, add in the oil and onions cooking for about 2-3 minutes until the onion is translucent. Add the garlic and ginger and cook for 10-20 seconds. Add the chicken and cook 1-2 minutes, just until browned.
- Add the potatoes, coriander, garam masala, turmeric, salt, paprika, tomato sauce, and coconut milk. Stir well.
- Secure the lid and make sure valve is set to seal. Pressure cook on high for 6 minutes.
- Perform a quick release of the pressure. If it bubbles and spurts through the valve, close the valve, let it sit for a minute and try again. Remove the lid once pressure is fully released.
- Add the butter and stir to melt the butter completely. Serve over hot rice and garnish with fresh cilantro, if desired.
Nutrition
This recipe is adapted from Mel’s Kitchen Café.