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–+ servings

Instant Pot Curry with Chicken and Vegetables

Deliciously quick instant pot curry with chicken and veggies that is so easy to make and perfect for meal prep or a weeknight dinner.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 13 minutes
Inactive time 17 minutes
Total Time 45 minutes
Course Dinner, Lunch, Main Course
Cuisine Indian, Thai
Servings 3
Calories 646 kcal

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.
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 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

Calories: 646kcalCarbohydrates: 35gProtein: 40gFat: 39gSaturated Fat: 27gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 97mgSodium: 605mgPotassium: 1496mgFiber: 5gSugar: 5gVitamin A: 7511IUVitamin C: 37mgCalcium: 120mgIron: 7mg
Keyword Instant Pot, instant pot curry, Instant Pot Curry with Chicken and Vegetables
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