Instant Pot Chicken Curry

January 10, 2019
Instant Pot Chicken Curry

Category: Recipes

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+


  • Heat oil in the pot. If electric, set the timer to sauté for 5 minutes.
  • Add the garlic and chicken to the pot. Season with salt and pepper. Stir.
  • Add the tomatoes and coconut milk (reserve the cream).
  • Add whole chili (if using), curry powder, turmeric and/or ginger root. Stir.
  • Close the lid, check your valve, and manually set the time to 15 minutes.
  • When cook time is up, carefully quick release the steam. When the pin drops, remove the lid.
  • 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.

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