Make a quick but flavorful curry right in your instant pot. A few simple ingredients and a about a half hour is all you need to get this curried chicken and vegetables on the table.
Curry does not have to be complicated to be delicious. This quick and easy meal is a great way to get your family fed.
Load up your instant pot with ingredients and dinner will be ready in about the same time it takes the rice to get done!
We are big curry fans. We love the variety of flavors that curry can entail too. There are so many different ways to make it.
While we have really enjoyed some yogurt based curry recipes and even the super simple lamb curry recipe my Maw-Maw shared. A lot of our favorite curries seem to have a coconut milk base.
Though I actually make curries relatively frequently, I rarely share them.
That is mostly because at some point in making them, I normally go off script and start throwing things in without measuring them. I know better, but sometimes I just can’t help myself.
I get excited and start adding a shake or two of this and a shake or two of that. Of course those ones always turn out the best and I can’t tell you exactly what’s in it by the time it’s done.
So we ooh and ah over it while we eat it and I wish I had slowed down a bit. Oh well, there is always next time, right?
Anyway, that brings us to this curried chicken and vegetables. It is really easy to make and with simple ingredients.
There isn’t much muss or fuss.
Some curries have a long list of ingredients that make it intimidating from the start. This isn’t one of those.
This recipe is simplified and approachable.
If you can chop some chicken and vegetables and start the instant pot, you are going to be golden! I think browning the chicken and toasting the spices a bit adds a lot of flavor, but if you are really pressed for time and energy you can even skip that part.
If you dump and run, the results might not be quite as good but I am sure they will still be tasty. So just get some rice going already and get ready to enjoy a nice curry dinner!
Tips and tricks
- Sauteing the chicken and toasting the spices a bit will yield the best flavor, but you can dump the ingredients in and skip right to pressure cooking if needed.
- You could toss in a few more veggies if you’d like. Some potatoes would be good!
- If you want to add peas, just add some defrosted peas to the mix after you have already cooked the rest. The residual heat will cook them without making them mushy!
- Garnish with a bit of parsley or cilantro if desired.
- Make sure you use the cans of coconut milk, not the dairy replacement. In my grocery store they are found in the aisle by the soy sauce etc.
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Curried Chicken and Vegetables in the Instant Pot
- 1 Tablespoon vegetable oil
- 2 Tablespoons curry powder
- 1 teaspoon ground turmeric
- 2 chicken breasts cubed
- 1 teaspoon salt
- ½ teaspoon ground pepper
- 4 carrots sliced
- 2 ribs celery sliced
- 13.5 ounce can coconut milk
- 15 ounce can crushed tomatoes
- Optional: 2 teaspoon cornstarch
- Set the instant pot to saute. Once warm, add the oil and the spices. Stir for just a few seconds until fragrant. Add the chicken and toss to coat. Season with salt and pepper. Then saute for a couple of minutes, just enough to get a little bit browned.1 Tablespoon vegetable oil, 2 Tablespoons curry powder, 1 teaspoon ground turmeric, 2 chicken breasts, 1 teaspoon salt, ½ teaspoon ground pepper
- Add all remaining ingredients except the cornstarch. Put lid on instant pot and sent to pressure cook for 20 minutes.4 carrots, 2 ribs celery, 13.5 ounce can coconut milk, 15 ounce can crushed tomatoes
- Do a quick release of the pressure. If you like a thicker sauce, stir the cornstarch into a Tablespoon or two of cold water. Stir into curry broth and switch instant pot back to saute. Allow the mixture to bubble for a minute or two, stirring frequently, until the sauce is thickened to your liking.Optional: 2 teaspoon cornstarch