My instant pot curry with chicken and vegetables combines the rich flavors of Indian cuisine with the convenience of modern cooking. The pieces of tender chicken, bathed in a creamy coconut milk and aromatic curry paste, create a harmonious blend of spicy and savory. The vibrant assortment of vegetables adds both color and texture to the dish. This hearty, one-pot wonder is a delightful fusion of flavors, sure to satisfy your taste buds and provide a comforting experience with every spoonful. Did I mention it was great for meal prep as well?
While you can enjoy this dish year round, this meal is best enjoyed on a chilly evening when you're looking for a comforting, warming meal. Is aromatic spices and creamy coconut milk make it the perfect choice for a cozy dinner.
If you love this instant pot chicken curry recipe, you will love my simple middle eastern lentil soup and my one pot libyan soup.
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Ingredients
- Olive Oil
- Chicken Breast or Tenderloins, Diced
- Salt
- Pepper
- Garlic Powder
- Onion Powder
- Red Baby Potatoes
- Mild Curry Paste
- Full-Fat Coconut Milk
- Chicken Bone Broth or Chicken/Vegetable Better than Bouillon with Water
- Asian Stir Fry Frozen Vegetable Mix
See recipe card for quantities.
Instructions
- Grab your instant pot and set to sauté mode on high. Add in your olive oil and once the oil begins to heat through (about 30 seconds), add in your diced chicken followed by your seasonings. Sauté your chicken breast until slightly browned or no longer pink then turn your instant pot off.
- Add in your red baby potatoes, full fat coconut milk, chicken broth or nothing but the bouillon with some water. Give it a stir, place the lid on your instant pot and set to high pressure for 6 minutes.
- While your stew is cooking, grab a microwaveable bowl and your frozen vegetable mix and reheat according to the instructions on the packaging.
- Once the timer has gone off on the instant pot, push the quick release button and allow the pressure to release. Open your instant pot, add in your reheated vegetables, mix and serve.
Hint: Mash the potatoes to soak up the juices in the stew.
Substitutions
- Vegetarian/Vegan- Skip the chicken and chicken bone broth and use vegetable Better than Bouillon to make this recipe vegan or vegetarian.
This recipe is already gluten-free and dairy-free.
Variations
- Curry Paste - I made this dish using Patak's Mild Curry Spice paste but I have also made this using Thai Kitchen's Red Curry Paste as well. Both options work depending on if you want a Thai or Indian Curry flavor.
This recipe may be kid-friendly depending on your child's taste buds and comfort with spice.
Equipment
To make this easy meal prep friendly instant pot curry with chicken and vegetables recipe, you need an instant pot, of course!
If you are in the market for an instant pot, I bought mine off amazon and I am obsessed! Here is the link. If you are meal prepping this dish, you may want to pack it in a Bentgo Thermos to keep it warm for lunch!
Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.
Storage
You can store leftovers or meal prep instant pot curry in the fridge for up to 7 days. You can also freeze leftovers in the souper cube or an air tight container for 3 months.
Top tip
Feel free to use your favorite curry in this recipe!
FAQ
Absolutely, if you prefer using rice, you may cook that seperately and serve with rice instead.
Instant Pot
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Jump to: Recipe
Instant Pot Curry with Chicken and Vegetables
Equipment
- 1 Instant Pot
Ingredients
- 1 tablespoon Olive Oil
- 1 pound Chicken Breast or Tenderloins Diced
- ½ Teaspoon Salt
- ½ teaspoon Pepper
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- 1 pound Red Baby Potatoes
- 5 Ounces Mild Curry Paste
- 1 Can Full-Fat Coconut Milk
- ½ Cup Chicken Bone Broth or 1 teaspoon Chicken/Vegetable Better than Bouillon with ½ Cup Water
- 1 Bag (10 oz) Asian Stir Fry Frozen Vegetable Mix
Instructions
- Grab your instant pot and set to sauté mode on high. Add in your olive oil and once the oil begins to heat through (about 30 seconds), add in your diced chicken followed by your seasonings. Sauté your chicken breast until slightly browned or no longer pink then turn your instant pot off.
- Add in your red baby potatoes, full fat coconut milk, chicken broth or nothing but the bouillon with some water. Give it a stir, place the lid on your instant pot and set to high pressure for 6 minutes.
- While your stew is cooking, grab a microwaveable bowl and your frozen vegetable mix and reheat according to the instructions on the packaging.
- Once the timer has gone off on the instant pot, push the quick release button and allow the pressure to release. Open your instant pot, add in your reheated vegetables, mix and serve.
- Hint: Mash the potatoes to soak up the juices in the stew.
Video
Notes
Nutrition label currently is not available*
Substitutions
-
- Vegetarian/Vegan- Skip the chicken and chicken bone broth and use vegetable Better than Bouillon to make this recipe vegan or vegetarian.
Variations
-
- Curry Paste - I made this dish using Patak's Mild Curry Spice paste but I have also made this using Thai Kitchen's Red Curry Paste as well. Both options work depending on if you want a Thai or Indian Curry flavor.
Equipment
To make this easy instant pot curry with chicken and vegetables recipe, you need an instant pot, of course! If you are in the market for an instant pot, I bought mine off amazon and I am obsessed! Here is the link. If you are meal prepping this dish, you may want to pack it in a Bentgo Thermos to keep it warm for lunch! Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.Storage
You can store leftovers or meal prep instant pot curry in the fridge for up to 7 days. You can also freeze leftovers in the souper cube or an air tight container for 3 months.Top tip
Feel free to use your favorite curry in this recipe!Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Kate says
This is so so delicious and so easy to make!