This pressure cooker chicken curry, with a little hint of coconut milk, is fast, hands-off, and absolutely delicious! A stovetop option is included, also!

Considering I have a deep and very abiding love for coconut curries and I haven’t stopped talking about my obsession with pressure cooking, you might want to completely avoid me for the next, I don’t know, lifetime.

This deliciously fast pressure cooker chicken curry is reason alone to get yourself a pressure cooker if you don’t have one.

A white bowl of rice topped with chicken curry and vegetables.

It can be made in a stovetop pressure cooker, an electric pressure cooker (like the almighty InstantPot) or you can scrap the pressure cooker altogether and make it on the stovetop (still yummy but you’ll be looking at about an hour versus 30-minutes or less in the pressure cooker).

Everything you need to know is included right down there in the notes of the recipe (including the curry powder I use always and forever).

Now. I’m off to go talk to my kids about serious things like pressure cooker chicken curry since everyone else is avoiding me right now (shocker).

I’m sure somehow, someway those conversations will morph into Legos and dirty socks, but I’m ok with that.

Top view of a bowl full or rice topped with chicken curry, veggies, and flatbread.

What to Serve With This

One Year Ago: Quinoa Chocolate Chip Oatmeal Granola Cookies
Two Years Ago: Baked Shrimp and Orzo with Feta Cheese
Three Years Ago: Italian Lasagna Rolls


Pressure Cooker Chicken Curry

4.77 stars (39 ratings)


  • 1 tablespoon olive oil, can sub canola, vegetable or avocado oil
  • 2 tablespoons curry powder (see note)
  • ½ cup thinly sliced onion
  • 1 tablespoon minced garlic, about 4 medium sized cloves
  • 1 tablespoon minced or grated ginger, about 1-inch piece of ginger (freeze for easier grating or chopping)
  • 2 cups chopped Roma tomatoes (see note)
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 (14-ounce) can light coconut milk
  • 1 (8-ounce) can tomato sauce
  • 1 tablespoon sugar
  • 1 ½ to 2 pounds boneless skinless chicken breasts, cubed
  • Hot cooked rice or quinoa, for serving


  • In a stovetop or electric pressure cooker, heat the oil (use the Saute function on the InstantPot) until rippling and hot. Add the curry powder and cook, stirring constantly, for 30-45 seconds. Add the onion, garlic and ginger. Cook another 30 seconds, stirring constantly.
  • Add the tomatoes (and any liquid), salt, pepper, coconut milk, tomato sauce, and sugar. Close the lid on the pressure cooker. For a stovetop pressure cooker, bring to high pressure and cook for 10 minutes. For an electric pressure cooker, set the timer for 12 minutes at high pressure (on an InstantPot –> Manual –> dial down to 12 minutes).
  • Carefully release the pressure using quick release and remove the lid.
  • Lightly season the chicken with salt and pepper and add to the pressure cooker. Cook for another 3 minutes at high pressure. Let the pressure naturally release before removing the lid.
  • Season to taste with salt and pepper. See the note above if you want to thicken the curry a bit. Serve over hot, cooked rice or quinoa.


Tomatoes: you can definitely try subbing one 14.5-ounce can diced or stewed tomatoes for the chopped tomatoes (although the fresh tomatoes give a delicious flavor boost).
Curry: also, like I mention in all my curry recipes, my favorite brand of curry powder is Penzey’s Sweet Curry Powder. It’s amazing and flavorful with not a lot of heat. Ultimately, use a curry powder you like the taste of (all brands differ in flavor and heat).
Thickening the Curry: this makes a fairly thin curry since the pressure cooker doesn’t evaporate liquid. If you want a thicker curry, at the end of cooking time, whisk together 1 tablespoon cornstarch with 2 tablespoons cold water and add it to the hot curry, bringing to a simmer to thicken a bit.
Stovetop: an alternate to the pressure cooker method is to follow the instructions using a pot on the stovetop and simmering, partially covered, for 45 minutes to an hour (instead of the pressure cooking time). It will thicken and reduce the sauce slightly by doing so.
Veggies: I haven’t tried it, but I think this would be delicious with potatoes or cauliflower; I’d add the diced veggies with the chicken and see how it goes.
Serving: 1 Serving, Calories: 294kcal, Carbohydrates: 12g, Protein: 34g, Fat: 11g, Saturated Fat: 6g, Cholesterol: 97mg, Sodium: 822mg, Fiber: 2g, Sugar: 6g

Recipe Source: took this recipe from Allrecipes, adapted some of the ingredients, based on reviews, and made it pressure-cooker friendly