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The 30-Minute Instant Pot Curry a Nutritionist Makes Every Week

Instant pot curry
PREP TIME
10 min
COOK TIME
15 min
YIELDS
4-6 servings

Once a week, I make a large batch of healthy, vegetable- and protein-filled curry in my Instant Pot. It’s a top pick in my house and feeds us for lunch a few days after it’s made. Cozy, adaptable to any dietary preference and made in about 30 minutes (give or take five to 10 minutes for the Instant Pot to come up to pressure and the steam to release), it’s a staple in our weekly rotation. And clean up is a breeze!

Along with the chicken curry recipe below, you’ll find ways to switch it up, which I often do, whether you’re vegan, vegetarian, pescatarian or omnivore. I also have a few suggestions for my personal favourite part of the curry: the toppings.   

Tips for Modifying the Recipe:

1. Add more vegetables
Replace the new or Yukon gold potatoes with ½ head cauliflower cut into florets and stir in ½ cup frozen peas or a few handfuls of spinach right before serving (press Sauté to warm through if the frozen peas cool the curry down too much).

2. Make it vegan
Replace the chicken with 1 (19 oz) can drained and rinsed chickpeas, 1 block extra-firm tofu, or ½ large head cauliflower cut into florets.    

3. Make it vegetarian
Replace the chicken with with 1 (19 oz) can drained and rinsed chickpeas and top with a poached or soft-boiled egg. 

4. Make it pescatarian
Replace the chicken with peeled and deveined shrimp, adding only after cooking the curry base and vegetables. Once the pressure is released, press Sauté, add shrimp and cook, stirring often until cooked through, about 2 minutes.  

You’ll want to add this recipe to your roster of healthy Instant Pot meal ideas. And if you’re on a belly-warming recipe kick, try these slow-cooker curries.

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Ingredients

Curry

6
boneless, skinless chicken thighs, left whole (scroll to bottom for plant-based and pescatarian options)
1
white or yellow onion, diced
2
cloves garlic, roughly chopped
1
Tbsp grated fresh ginger
1
large or 2 small sweet potatoes, peeled and cut into 1-inch pieces
2
medium red new potatoes or 2 Yukon gold potatoes, cut into 1-inch pieces
2
tsp garam masala
1
tsp ground cumin
1
tsp ground turmeric
1
tsp kosher salt
1
(14 oz) can full-fat coconut milk
1
(5.5 fl oz) can tomato paste
cup water or broth
2
Tbsp unsalted butter, ghee or coconut oil
1
Tbsp lemon juice, plus more for serving

Toppings and Serving Suggestions

Naan or roti
Cooked white or brown basmati rice
Plain yogurt, raita or cottage cheese
Lime or lemon juice
Fresh cilantro or mint
Mango chutney or sweet chili jam
Raisins
Ghee or butter
Nigella seeds
Toasted chopped cashews
Diced fresh chili or red pepper flakes
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Directions

instant pot curry mise en place
Step 1

In your Instant Pot, stir to combine chicken, onion, garlic, ginger, potatoes, garam masala or curry powder, cumin, turmeric, salt, pepper, coconut milk, tomato paste and water.

Step 2

Seal the lid and sealing switch on top. Cook on High Pressure for 15 minutes (Manual). After the time is up, turn the sealing switch to release the pressure, and then open the lid.

Instant pot chicken and sweet potato curry
Step 3

Remove chicken, shred or chop and add back to the pot with butter, ghee or coconut oil and lemon juice. Stir everything to combine and serve with any of the suggested toppings and accompaniments.

Instant pot chicken and sweet potato curry

Rate Recipe

My rating for The 30-Minute Instant Pot Curry a Nutritionist Makes Every Week
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