Instant Pot Chicken Curry

When the temperatures soar, I do  not want to turn on kitchen appliances and cook!  I use my Instant Pot Slow Cooker option on days where I want to set it and forget it! The Instant Pot has so many incredible features!  You can even bake with it!  This is a must have, add to your kitchen gadget repertoire!


  • 1-1 1/2 pounds chicken thighs, cut into 1″ cubes
  • 1 pound red or another waxy potato, cut into 1″ cubes
  • one 15-ounce can diced tomatoes
  • 3/4 cup light cream or coconut milk
  • 1 small onion, diced
  • 1 tablespoon minced fresh ginger
  • 1-2 tablespoons curry powder (see note)
  • 1/2 teaspoon salt
  • juice of 1 lemon, optional
  • 1 cup peas
  • 4-6 cups hot cooked rice, for serving


  1. Have your Instant Pot ready to go.  Place chicken and potatoes into the slow cooker.
  2. Add tomatoes, cream (or coconut milk), onion, ginger, curry powder, and salt.
  3. Mix the ingredients and place the lid on the Instant Pot and choose the Slow Cooker option/4 hours.
  4. Before serving, add the lemon juice, if desired, and peas. (The peas will cook from the residual heat.)
  5. Serve with hot cooked rice.

***Just click on the words Instant Pot to order yours today!

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