Can I use frozen chicken?

Absolutely, Just add 2 extra minutes to the pressure cook time. I like to run frozen chicken under warm water for a minute first to separate the pieces - no need to fully thaw.

How can I make it spicier?

My favorite trick is adding a chopped jalapeño with the onions (remove seeds for less heat). Or stir in 1/4 tsp cayenne with the other spices. Taste after cooking and add more curry powder if needed. If you are looking for more spicy inspiration, see my guide on what are some good spicy foods .

What if I don't have curry powder?

No worries, Mix 1 tsp each cumin, coriander, and turmeric with 1/2 tsp cinnamon. It won't be exactly the same, but still delicious in a pinch.

Can I double the recipe?

Yes, but only in a 6-quart or larger Instant Pot. Keep all ingredients below the max fill line - you might need to reduce the broth slightly.

Why is my curry watery?

It thickens as it cools. If still too thin after 10 minutes, use "Sauté" mode to simmer uncovered for a few minutes while stirring.

20-Minute Instant Pot Chicken & Vegetable Curry Magic -

Name: 20-Minute Instant Pot Chicken & Vegetable Curry Magic
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Indian
Ingredients: 1 lb boneless chicken breast, cubed; 2 cups mixed vegetables (carrots, bell peppers, peas); 1 onion, diced; 2 cloves garlic, minced; 1 tbsp ginger, grated; 1 can (14 oz) coconut milk; 2 tbsp curry powder; 1 tsp turmeric; 1 tsp cumin; 1 tsp salt; 1 tbsp olive oil; 1 cup chicken broth; Fresh cilantro (optional, for garnish)

20-Minute Instant Pot Chicken & Vegetable Curry Magic

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A quick and flavorful Instant Pot chicken and vegetable curry perfect for a weeknight meal. Ready in under 30 minutes.

Author: RecipeZest
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 servings
Category: Main Dish
Method: Pressure Cooking
Cuisine: Indian
Diet: Low Calorie

Ingredients

Scale

1 lb boneless chicken breast, cubed
2 cups mixed vegetables (carrots, bell peppers, peas)
1 onion, diced
2 cloves garlic, minced
1 tbsp ginger, grated
1 can (14 oz) coconut milk
2 tbsp curry powder
1 tsp turmeric
1 tsp cumin
1 tsp salt
1 tbsp olive oil
1 cup chicken broth
Fresh cilantro (optional, for garnish)

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Instructions

Set the Instant Pot to sauté mode and heat olive oil.
Add onions, garlic, and ginger. Sauté for 2 minutes.
Add chicken and cook until lightly browned.
Stir in curry powder, turmeric, cumin, and salt.
Add vegetables, coconut milk, and chicken broth.
Close the lid and set to high pressure for 10 minutes.
Quick-release pressure once done.
Garnish with cilantro and serve with rice or naan.

Notes

For extra spice, add 1 chopped chili pepper.
Use frozen vegetables if fresh ones aren’t available.
Swap chicken for tofu for a vegetarian option.

Find it online: https://recipeszest.com/instant-pot-chicken-vegetable-curry-recipe/