Instant Pot® Curried Chicken Thighs Recipe

Instant Pot® Curried Chicken Thighs

4.8

(11)

8 Reviews

4 Photos

This pressure-cooked chicken curry is easy to prepare. I'm not a fan of spicy, so I have made this with mild yellow curry powder. Feel free to substitute your preferred curry for your desired heat level. Serve over basmati rice.

Submitted by Anonymous

Updated on August 26, 2023

close up vie of a Curried Chicken Thigh over white rice on a plate

Prep Time:

10 mins

Cook Time:

50 mins

Additional Time:

15 mins

Total Time:

1 hr 15 mins

Servings:

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

4 (6 ounce) chicken thighs
2 teaspoons mild yellow curry powder (such as Savory Spice®)
1 teaspoon honey powder (such as Savory Spice®)
¾ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons olive oil
1 tablespoon butter
1 small onion, cut in half and thinly sliced
4 cloves garlic, minced
1 tablespoon minced fresh ginger root
1 (14.5 ounce) can diced tomatoes
1 tablespoon tomato powder
½ cup coconut milk
1 teaspoon ground cumin
1 tablespoon mild yellow curry powder (such as Savory Spice®)

Directions

Season chicken thighs with 2 teaspoons curry powder, honey powder, salt, and black pepper.
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil and butter. Add chicken and cook until browned, 2 to 3 minutes per side. Transfer to a plate. Add onion; cook and stir until soft and translucent, about 5 minutes. Add garlic and ginger; cook until fragrant, about 2 minutes. Return chicken to Instant Pot®. Add tomatoes and tomato powder. Close and lock the lid.
Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Switch to the quick-release method according to manufacturer's instructions and release remaining pressure for about 5 minutes. Unlock and remove the lid.
Turn on Saute function. Add coconut milk, cumin, and remaining curry powder to the pot. Cook until sauce has thickened, about 5 minutes.

Cook’s Note

I love using tomato powder as it has a robust taste. While you can use tomato paste, I prefer tomato powder because I don't have to worry about leftover tomato paste. Honey powder is dehydrated honey. You can use honey, but I prefer honey powder because it's not sticky. Both can be found at the Savory Spice Shop, or your local grocer may carry them.

Nutrition Facts (per serving)

472	Calories
34g	Fat
11g	Carbs
31g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 472
% Daily Value *
Total Fat 34g	43%
Saturated Fat 13g	66%
Cholesterol 113mg	38%
Sodium 721mg	31%
Total Carbohydrate 11g	4%
Dietary Fiber 3g	10%
Total Sugars 3g
Protein 31g	62%
Vitamin C 13mg	14%
Calcium 84mg	6%
Iron 6mg	34%
Potassium 571mg	12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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