Easy Instant-Pot Chicken & Potato Curry

Easy Instant Pot Chicken & Potato Curry

Shivangi Rao
Course Entrees, Meat Dishes


  • Instant Pot


  • 1 lb organic ground chicken could also use 1 lb of chicken thighs
  • 1 yellow onion
  • 3 small-medium red-skinned potatoes
  • 1/2 tsp turmeric
  • 1/4 tsp red chili powder
  • 1 tsp garam masala
  • 1 tsp coriander powder
  • 1 tsp cumin seeds
  • 1/4 tsp amchur powder or 1 tbsp lemon juice
  • 1 tsp ground ginger
  • 1 5.4 oz can of coconut cream
  • 1 tbsp minced garlic
  • 1/2 tsp salt or more to taste
  • 1 tbsp cooking oil I use ghee or coconut oil
  • 1/2 cup water
  • Chopped cilantro for garnish


  • Wash and rinse potatoes, and chop potatoes into one-inch cubes, skin on.
  • Dice onions into small pieces.
  • Set Instant Pot to saute mode. Add in oil, onions, and cumin seeds and let cumin seeds fry for a little. Then add ground chicken (or chicken thighs) and spices.
  • Saute ground chicken (or chicken thighs) in sauteed onions and spices for 4-5 minutes until chicken is no longer pink.
  • Add in chopped potatoes and mix in well with chicken, onions, and spices. Saute for another 2-3 minutes.
  • Add 1/2 cup of water.
  • Set Instant Pot to pressure cook on high for 5 minutes if using ground chicken and 10 minutes if using chicken thighs. Make sure the pressure valve is set to “sealing” on the lid.
  • Once Instant Pot beeps and pressure cooking has finished, quick release Instant Pot by turning the valve to “venting” on the lid.
  • Once the steam has fully released, open the lid and taste curry. Add coconut cream and mix well.
  • Adjust seasonings, spice, and salt as needed.
  • Remove curry into a bowl. Garnish with cilantro. Serve hot!
Tried this recipe?Mention @raodyrecipes if you like it!

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