20-Minute Instant Pot Chicken & Vegetable Curry Magic

You know those nights when you’re staring into the fridge at 6pm, totally drained, and just need dinner to magically appear? That’s exactly why I fell in love with my Instant Pot – it’s like having a cooking fairy godmother. This Chicken & Vegetable Curry became my go-to lifesaver recipe after one particularly chaotic soccer practice evening when my hungry kids were literally climbing the walls. In less time than it takes to argue about homework, you can have tender chicken swimming in creamy coconut curry sauce with vibrant veggies. The best part? One pot means minimal cleanup – because who has energy for dishes on a Wednesday night?

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Why You’ll Love This Instant Pot Chicken & Vegetable Curry

This recipe checks all the boxes for those crazy weeknights when you need dinner FAST but still want something delicious. Here’s why it’s become my family’s favorite:

• Done in 20 minutes flat – Faster than waiting for takeout.
• One pot wonder – Just toss everything in and let the Instant Pot work its magic
• Customizable heat level – Mild for the kids, extra spicy for adults
• Cleans out the veggie drawer – Throw in whatever you’ve got.
• Tastes like it simmered all day – The pressure cooker makes flavors pop

Trust me, once you try this curry, you’ll be making it every week like I do.

Ingredients for Instant Pot Chicken & Vegetable Curry

Here’s everything you’ll need to make this flavor-packed curry – I promise it’s all simple stuff you might already have. The exact measurements matter here to get that perfect balance of creamy and spicy:

• 1 lb boneless chicken breast, cut into 1-inch cubes (thighs work too)
• 1 medium onion, finely diced (about 1 cup)
• 2 cloves garlic, minced (or 1 tbsp pre-minced)
• 1 tbsp fresh ginger, grated (keep the peel on while grating – trust me)
• 2 cups packed mixed veggies – I use carrots, bell peppers and peas
• 1 can (14 oz) coconut milk – full fat for creaminess
• 1 cup chicken broth – low sodium if you’re watching salt
• 2 tbsp curry powder – my secret is mixing mild and hot varieties
• 1 tsp each turmeric, cumin, and salt
• 1 tbsp olive oil – for that initial sauté
• Fresh cilantro – for that pop of green at the end

Ingredient Notes & Substitutions

No chicken? Firm tofu works beautifully (press it first). Out of fresh veggies? A frozen stir-fry mix saves the day. For coconut milk, light works but won’t be as rich. And if you’re out of broth, water with an extra pinch of salt does the trick in a pinch.

Equipment Needed for Instant Pot Chicken & Vegetable Curry

You probably already have most of this stuff in your kitchen – that’s the beauty of Instant Pot cooking. Here’s what you’ll need:

• 6-quart Instant Pot (or any pressure cooker) – the MVP of this recipe
• Wooden spoon – for stirring without scratching
• Measuring spoons – eyeballing spices never works for me
• Sharp knife & cutting board – for prepping veggies and chicken
• Optional but handy: Rice cooker for perfect sides, silicone trivet for natural release

That’s it – no fancy gadgets required. Though I do love my Instant Pot spatula with the little spoon end for scraping every last bit of curry sauce.

How to Make Instant Pot Chicken & Vegetable Curry

Okay, let’s get cooking. This recipe comes together so fast you’ll barely believe it. Just follow these simple steps – I’ve made this dozens of times, so I’ll walk you through every trick I’ve learned along the way.

Step 1: Sauté Aromatics

First, hit that “Sauté” button on your Instant Pot and let it heat up for a minute. Add the olive oil, then toss in your diced onions. Stir them around for about 2 minutes until they start turning translucent – don’t walk away. When they’re just starting to soften, add the garlic and ginger. Now here’s my secret: stir constantly for just 30 seconds more. You want fragrant and golden, not burnt and bitter.

Step 2: Brown the Chicken

Toss in your cubed chicken and spread it out in one layer if you can. Let it sit undisturbed for a minute to get some color – this builds amazing flavor. Then stir occasionally for about 3 minutes total. It won’t cook through completely, and that’s perfect – we’re just looking for those golden edges that’ll make your curry taste like it simmered for hours.

Step 3: Add Spices & Liquids

Now the magic happens. Sprinkle all those spices right over the chicken – curry powder, turmeric, cumin, and salt. Stir like crazy for about 30 seconds until every piece is coated and your kitchen smells incredible. Pour in the coconut milk and broth, scraping up any tasty bits stuck to the bottom (those are flavor gold). Finally, dump in your veggies – no need to stir them in yet.

Step 4: Pressure Cook

Pop the lid on, make sure the valve’s set to “Sealing,” and hit “Manual” or “Pressure Cook” for 10 minutes on High. When the timer beeps, carefully do a quick release – stand back from that steam. The curry will look thin at first, but give it a gentle stir and it’ll thicken up beautifully as it cools slightly.

Tips for Perfect Instant Pot Chicken & Vegetable Curry

After making this curry more times than I can count, I’ve picked up some foolproof tricks to get it perfect every time:

• Don’t overfill – Keep ingredients at least 1 inch below the max line – curry expands as it cooks.
• Taste and adjust after cooking – sometimes I add an extra pinch of salt or squeeze of lime.
• For extra creamy sauce, stir in a tablespoon of plain yogurt at the end.
• Cut veggies evenly – smaller pieces cook faster than big chunks.
• Let it sit 5 minutes after cooking – the flavors meld beautifully.

My biggest lesson? Always make extra – this curry tastes even better the next day when the flavors really get cozy. If you enjoy quick, flavorful meals like this, you might also like my recipe for Instant Pot Beef Stew.

Serving Suggestions for Instant Pot Chicken & Vegetable Curry

Oh, the possibilities. My favorite way to serve this curry is over steaming basmati rice – it soaks up that luscious sauce perfectly. But don’t stop there. Warm naan bread makes the ultimate scoop, or try quinoa for a protein boost. I always finish with a handful of fresh cilantro and maybe a squeeze of lime if I’m feeling fancy. Pro tip: set out extra napkins – things get deliciously messy. For other quick dinner ideas, check out this Quick Skillet Chicken and Broccoli Recipe.

Storage & Reheating Instructions

This curry keeps like a dream. Store leftovers in airtight containers – they’ll stay fresh in the fridge for up to 3 days. When reheating, I prefer the stovetop with a splash of water to loosen the sauce, but the microwave works in a pinch (stir every 30 seconds). The flavors actually deepen overnight – if it lasts that long.

Instant Pot Chicken & Vegetable Curry FAQs

I get asked about this recipe all the time – here are the most common questions with my tried-and-true answers:

Nutritional Information

Here’s the nutritional breakdown per serving (about 1¼ cups): 320 calories, 25g protein, 15g carbs, and 18g fat. Remember – nutrition varies based on your specific ingredients and portions. Now go make this curry tonight and tell me how it turns out in the comments. You can also find more recipe inspiration on our Pinterest page.