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Instant Pot® Curried Chicken Thighs
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
75 minutes
Quick and flavorful Instant Pot chicken curry with mild yellow curry powder, perfect over fluffy basmati rice.
Ingredients:
  • 4 (6 ounce) chicken thighs
  • 2 teaspoons mild yellow curry powder (such as Savory Spice®)
  • 1 teaspoon honey powder (such as Savory Spice®)
  • 0.75 teaspoon salt
  • 2 tablespoons olive oil
  • 1 small onion, cut in half and thinly sliced
  • 1 tablespoon minced fresh ginger root
  • 1 (14.5 ounce) can diced tomatoes
  • 1 tablespoon tomato powder
  • 0.5 cup coconut milk
  • 1 teaspoon ground cumin
  • 1 tablespoon mild yellow curry powder (such as Savory Spice®)
Instructions:
  • Coat chicken thighs generously with a mix of 2 teaspoons each of curry powder, honey powder, salt, and black pepper for a flavorful kick.
  • Preheat a multi-functional pressure cooker, like Instant Pot®, using the Saute function. Heat oil and butter. Brown chicken on both sides for 2 to 3 minutes each. Remove chicken from pot. Cook onion until soft for about 5 minutes. Stir in garlic and ginger; cook until fragrant, around 2 minutes. Add chicken back to the pot along with tomatoes and tomato powder. Seal the lid securely.
  • Choose high pressure following the manufacturer's guidelines and set the timer for 20 minutes. Let the pressure build for 10 to 15 minutes.
  • Follow manufacturer's instructions to naturally release pressure for 10 minutes. Then, switch to quick-release method for about 5 minutes. Unlock and remove the lid.
  • Heat up Saute function. Combine coconut milk, cumin, and remaining curry powder in the pot. Simmer until the sauce thickens, around 5 minutes.

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