Curry chicken thighs made in the Instant Pot are incredibly flavorful and surprisingly easy to prepare. Curry means different things across the world—Thai, Chinese, Indian, and Jamaican styles each bring their own spices and techniques—but they all share vibrant aromas and satisfying warmth. Growing up in South Florida, where Caribbean flavors are everywhere, I first fell in love with Jamaican curry. Over time I explored many variations and now regularly make this Indian‑style chicken curry in the pressure cooker. It’s one of my go‑to meals for busy weeknights, batch cooking, or when I want something comforting and bold without hours of simmering.
This Instant Pot chicken curry delivers the depth of flavor that you would normally achieve by slow simmering on the stove, but in a fraction of the time. The recipe works with fresh or frozen chicken thighs, which makes it convenient for meal prep. With aromatic curry powder, turmeric, garlic, ginger, and fresh cilantro, the sauce becomes savory, bright, and just a little spicy depending on the curry powder you choose. The method is straightforward—add the ingredients, pressure cook, and finish with a cornstarch slurry to thicken the sauce. Serve over basmati or jasmine rice for best results.
Curry Chicken Thighs
If you’re new to using an Instant Pot for curry, this recipe is an ideal introduction: short hands‑on time, simple ingredients, and reliable results. Fresh chicken cooks quickly—about 9 minutes at high pressure—while frozen thighs need a little longer, typically 11–15 minutes depending on size. The pressure seals in moisture and infuses the chicken with spice. After pressure cooking, switch to sauté to reduce and thicken the sauce with a cornstarch slurry. You’ll end up with juicy chicken and a silky, flavorful gravy perfect for serving over rice or with flatbread.
This curry is also freezer‑friendly. Make a double batch and freeze portions for quick lunches or dinners. Reheat gently on the stove or in the Instant Pot using the sauté or steam function, and add a splash of broth or water if the sauce has thickened too much in the freezer.
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Ingredients
- Chicken thighs (preferably bone‑in or boneless—thighs give the best flavor)
- Curry powder (choose your favorite blend)
- Garlic, minced
- Fresh cilantro, chopped (save some for garnish)
- Fresh ginger, minced
- Turmeric
- Scallions (green onions), chopped
- Cornstarch (for slurry)
- Chicken broth
- Salt and pepper
- Water (for cornstarch slurry)
How to Make Chicken Curry in the Instant Pot
This Instant Pot chicken curry is essentially a “dump and go” recipe—add the ingredients, set the time, and come back to a delicious meal. The final step is stirring in a cornstarch slurry to thicken the sauce. Follow the simple steps below for consistent results.
Step 1 — Prepare the pot: Place the chicken broth into the Instant Pot, then add the curry powder, minced garlic, minced ginger, turmeric, salt, chopped cilantro, and chopped scallions. Reserve a small amount of cilantro and scallions for garnish. Nestle the chicken thighs into the liquid so they are mostly covered by the broth and spices.
Step 2 — Pressure cook: Close the lid and set the valve to “SEAL.” For fresh chicken, cook on HIGH PRESSURE for 9 minutes. For frozen chicken, set the cook time to 11–15 minutes depending on thickness—11 minutes is a good starting point for average‑sized thighs. Allow the Instant Pot to come to pressure and complete the cooking cycle.
Step 3 — Release pressure and finish: When the cook time is finished, perform a quick pressure release by turning the valve to “OPEN” (for fresh chicken you can use quick release; for frozen chicken some cooks prefer a short natural release—use your judgment). Remove the lid carefully. Press the “Cancel” button on the Instant Pot, then select “Sauté” on the normal setting to bring the sauce to a simmer.
Step 4 — Thicken the sauce and serve: In a small bowl, whisk together 2 tablespoons of cornstarch with about 2 tablespoons of water to create a smooth slurry. Once the curry is bubbling, pour in the slurry and stir until the sauce thickens and becomes glossy—usually a couple of minutes. Taste and adjust salt and pepper. Serve hot over basmati or jasmine rice and garnish with chopped cilantro and scallions.
This curry reheats well and freezes nicely in individual portions. If you plan to eat later, you can switch the Instant Pot to “Keep Warm” after thickening—replace the lid and leave the steam valve open so excess steam can escape. When reheating from frozen, thaw in the fridge overnight or heat gently until warmed through, adding a splash of broth if needed.
I hope you enjoy this recipe. If you try it, leave a comment to share how it turned out and any tweaks you made. I love hearing from readers and learning new variations.
Other Recipes that You Will Enjoy
- Instant Pot Brown Basmati Rice
- Instant Pot Chicken Lettuce Wraps
- Oven Roasted Tri Tip
Kitchen Essentials and Items Used in this Chicken Curry Recipe
- Instant Pot (6‑quart or similar)
- Brown or white basmati rice
- Chicken broth or bouillon
- Curry powder of your choice
Instant Pot Chicken Curry
Ingredients
- 1 pound chicken thighs (can be frozen)
- 2 cloves minced garlic
- 4 tbsp chopped cilantro (reserve some for garnish)
- 1/2 tsp minced ginger
- 2 tbsp curry powder
- 1 tsp turmeric
- 2 scallions, chopped
- 2 tbsp cornstarch
- 1 1/2 cups chicken broth
- 1/4 tsp salt (or to taste)
- 2 tbsp water (for cornstarch slurry)
Instructions
- Note: This version is written for frozen chicken. If using fresh chicken, reduce the pressure cook time by about 3 minutes.
- Place the frozen chicken into the Instant Pot. Add the cilantro, ginger, curry powder, turmeric, scallions, and chicken broth. Reserve some cilantro and scallions for garnish.
- Put the lid on and set the valve to SEAL. For frozen chicken, cook on the POULTRY setting or HIGH PRESSURE for about 15 minutes (experience may vary). For fresh chicken, set to 9 minutes.
- When the cook time completes, perform a pressure release (natural or quick depending on preference and chicken state). Open the lid and use two forks to break the chicken into pieces—no need to shred finely.
- Press CANCEL, then select SAUTÉ and set to the NORMAL/MORE heat if needed. Mix 2 tbsp cornstarch with 2 tbsp water to make a slurry.
- When the curry is bubbling, stir in the cornstarch slurry. Allow the curry to boil for 1–2 minutes until the sauce thickens and becomes glossy.
- Turn off the heat, garnish with chopped cilantro and scallions, and serve over basmati or jasmine rice.
Notes
If you make this curry with fresh chicken, use about 9 minutes at high pressure followed by a quick release, then thicken the sauce with the cornstarch slurry. For freezer storage, portion into airtight containers and freeze; thaw in the fridge before reheating.
Nutrition
Calories: 220 kcal per serving (approximate)
