Instant Pot Chicken Curry

Instant Pot Chicken Curry


  • 1 tablespoon oil
  • 1 ½ pounds chicken meat, cubed
  • 3 sliced garlic cloves
  • 1 teaspoon salt
  • 1 teaspoon pepper (we used white)
  • 1 whole Thai chili pepper (optional)
  • 28 oz / 796 mL fire roasted diced tomatoes
  • 1 can regular coconut milk (reserve the cream portion)
  • 3 tablespoons curry powder
  • 1-2 tablespoons fresh turmeric, ginger, or a combo
  • 1 good glug of Omega Sport+


  1. Heat oil in the pot. If electric, set the timer to sauté for 5 minutes.
  2. Add the garlic and chicken to the pot. Season with salt and pepper. Stir.
  3. Add the tomatoes and coconut milk (reserve the cream).
  4. Add whole chili (if using), curry powder, turmeric and/or ginger root. Stir.
  5. Close the lid, check your valve, and manually set the time to 15 minutes.
  6. When cook time is up, carefully quick release the steam. When the pin drops, remove the lid.
  7. Add the coconut cream and Omega Sport+. Remove whole chili (if used). Top with fresh herbs and serve with rice, cauliflower, or naan bread.
Dana Green Remedios, RHN, RNCP, is a Vancouver-based educator and coach. She is a regular contributor to the FloraHealthy blog and can answer your questions in English, French, and Spanish as a Product Information Specialist at Flora.