5 Delicious Instant Pot Curry Recipes

Ready to spice up your dinners? Try these five delicious Instant Pot curry recipes! Start with a Classic Chicken Curry, featuring tender chicken thighs mingled with coconut milk and spices. For a vegetarian option, whip up a Chickpea Curry that’s packed with flavor. If you’re feeling adventurous, the Spicy Lamb Curry will make your taste buds tingle. Don’t forget the famous Butter Chicken, marinated to perfection, or the quick Coconut Shrimp Curry that comes together in a flash. Each dish is a one-pot wonder, making cleanup a breeze. Isn’t it time to enjoy these tasty adventures? Trust me, there’s more to explore!

Classic Chicken Curry

Title: Classic Chicken Curry
Prep Time: 15 minutes
Cook Time: 25 minutes
Number of Servings: 4
Required Equipment List: Instant Pot, measuring spoons, cutting board, knife, stirring spoon
Cuisine Type: Indian

Classic Chicken Curry is a hearty and flavorful dish that brings the vibrant spices of Indian cuisine right to your kitchen. This dish features tender chicken simmered in a rich, aromatic sauce made from tomatoes, onions, and a blend of spices. Cooking it in an Instant Pot not only speeds up the process but also infuses the chicken with deep flavors, resulting in a comforting and satisfying meal that’s perfect for any occasion.

The beauty of this Classic Chicken Curry lies in its versatility; you can serve it over rice, with naan bread, or alongside a fresh salad. The fragrant spices such as cumin, coriander, and turmeric not only add depth but also provide a delightful warmth to each bite. This recipe isn’t only easy to prepare, but it also allows you to enjoy a taste of traditional Indian cooking without spending hours in the kitchen.

Ingredients:

• 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 can (14.5 ounces) diced tomatoes
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon red chili powder (adjust to taste)
• 1 cup coconut milk
• Salt to taste
• Fresh cilantro, for garnish
• 2 tablespoons vegetable oil

Instructions:

1. Set your Instant Pot to the sauté mode and add the vegetable oil. Once hot, add the chopped onions and sauté for about 3-4 minutes until they’re translucent. Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.
2. Add the diced chicken pieces to the pot, stirring to coat them with the onion mixture. Sprinkle in the curry powder, cumin, coriander, turmeric, and chili powder, mixing everything together until the chicken is evenly coated with the spices.
3. Pour in the can of diced tomatoes (with juices) and the coconut milk. Stir well to combine all the ingredients. Season with salt to taste.
4. Close the lid of the Instant Pot and set it to cook on high pressure for 10 minutes. Once the cooking time is complete, allow for a natural release of pressure for about 5 minutes, then carefully perform a quick release for any remaining steam.
5. Open the lid and give the curry a gentle stir. Taste and adjust seasoning if necessary. If you prefer a thicker consistency, you can use the sauté mode for a few additional minutes, stirring occasionally.
6. Serve the Classic Chicken Curry hot, garnished with fresh cilantro. Pair it with rice, naan, or your favorite side dishes to complete the meal.

Extra Tips: To enhance the flavors even further, consider marinating the chicken in yogurt and spices for a couple of hours before cooking. This will tenderize the chicken and deepen the taste.

You can also add vegetables like bell peppers or peas for added nutrition and color. If you enjoy a bit more heat, increase the amount of red chili powder or serve with sliced fresh chilies on the side. Enjoy your aromatic chicken curry!

Vegetarian Chickpea Curry

Title: Vegetarian Chickpea Curry
Prep Time: 10 minutes
Cook Time: 25 minutes
Number of Servings: 4
Required Equipment List: Instant Pot, measuring cups, cutting board, knife, stirring spoon
Cuisine Type: Indian

This Vegetarian Chickpea Curry is a hearty and flavorful dish that’s perfect for any meal of the day. Packed with protein-rich chickpeas and aromatic spices, this curry isn’t only satisfying but also incredibly nutritious. The Instant Pot makes it quick and easy to prepare, allowing you to enjoy the warm, comforting flavors of traditional Indian cuisine in no time.

With a creamy texture from the coconut milk and a hint of tang from the tomatoes, each bite is bursting with flavor. Ideal for busy weeknights or meal prep, this recipe is versatile and can be served with rice, naan, or even over a fresh salad. It’s a great way to incorporate more plant-based meals into your diet without sacrificing taste.

Whether you’re a seasoned cook or a kitchen novice, this chickpea curry is sure to become a favorite in your home.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 inch piece of ginger, grated
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) coconut milk
• 2 tablespoons curry powder
• 1 teaspoon cumin
• 1 teaspoon turmeric
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Begin by setting the Instant Pot to the sauté function. Add the olive oil and allow it to heat up. Once hot, add the diced onion and sauté for about 3-4 minutes until translucent. Then, stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
2. Next, add the diced tomatoes, chickpeas, coconut milk, curry powder, cumin, turmeric, salt, and pepper. Stir well to combine all ingredients thoroughly, ensuring that the spices are evenly distributed.
3. Seal the Instant Pot lid and set the valve to the sealing position. Cancel the sauté function and select the manual or pressure cook setting. Cook on high pressure for 10 minutes. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes before manually releasing any remaining pressure.
4. Carefully open the lid and give the curry a good stir. Taste and adjust the seasoning with additional salt and pepper, if necessary. If you prefer a thicker curry, you can use the sauté function again for a few minutes to reduce the liquid.
5. Serve the chickpea curry hot, garnished with fresh cilantro if desired. It pairs wonderfully with rice, naan, or even a simple side of steamed vegetables.

Extra Tips: To enhance the flavors of your curry, consider marinating the chickpeas in the spices for at least 30 minutes before cooking. You can also add vegetables like spinach, bell peppers, or carrots for extra nutrients and color. For a spicier kick, feel free to add some diced green chilies or a dash of cayenne pepper.

This curry also freezes well, making it a great option for meal prep! Enjoy your delicious and comforting vegetarian chickpea curry!

Spicy Lamb Curry

Title: Spicy Lamb Curry
Prep Time: 20 minutes
Cook Time: 35 minutes
Number of Servings: 6
Required Equipment List: Instant Pot, measuring cups, measuring spoons, cutting board, chef’s knife
Cuisine Type: Indian

This Spicy Lamb Curry is a rich and flavorful dish that brings together tender pieces of lamb, aromatic spices, and a creamy sauce, all cooked to perfection in an Instant Pot. The combination of spices such as cumin, coriander, and garam masala creates a warm and inviting flavor profile that’s perfect for those who enjoy a little heat in their meals.

Whether served over basmati rice or with warm naan, this curry is sure to be a hit at your dinner table. The beauty of this recipe lies in its simplicity, as the Instant Pot allows for quick cooking without compromising on flavor.

The pressure cooking method guarantees that the lamb becomes incredibly tender, while the spices meld together beautifully, resulting in a satisfying and hearty meal. Perfect for weeknight dinners or special occasions, this Spicy Lamb Curry will transport you to the streets of India with every bite.

Ingredients:

• 2 pounds lamb shoulder, cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 green chilies, slit (adjust for spice preference)
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon garam masala
• 1 teaspoon turmeric powder
• 1 can (14 oz) diced tomatoes
• 1 cup coconut milk
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Start by setting your Instant Pot to the ‘Sauté’ mode and adding the vegetable oil. Once hot, add the chopped onions and sauté until they become translucent and slightly golden, about 5-7 minutes.
2. Add the minced garlic, ginger, and slit green chilies to the pot. Sauté for another 1-2 minutes until fragrant, making sure not to let the garlic burn.
3. Stir in the ground cumin, coriander, garam masala, and turmeric powder, cooking for about 1 minute. This will help to release the essential oils in the spices, enhancing their flavors.
4. Add the lamb pieces to the pot, stirring well to coat them with the spice mixture. Cook for an additional 5 minutes, allowing the lamb to brown slightly.
5. Pour in the diced tomatoes and coconut milk, mixing everything together. Add salt to taste and ascertain that the lamb is submerged in the liquid.
6. Close the Instant Pot lid, set the valve to sealing, and cook on ‘Manual’ mode for 25 minutes. Once the cooking time is complete, allow for a natural pressure release for about 10 minutes before manually releasing any remaining pressure.
7. Carefully open the lid, stir the curry, and check for seasoning. Garnish with fresh cilantro before serving hot with rice or naan.

Extra Tips: For an extra layer of flavor, marinate the lamb in yogurt and spices for a few hours or overnight before cooking. This not only tenderizes the meat but also adds depth to the dish.

If you prefer a thicker curry, you can let it simmer on the ‘Sauté’ mode for a few minutes after cooking. Additionally, feel free to adjust the number of green chilies based on your spice tolerance, or substitute with red chili powder for a different type of heat. Enjoy your spicy culinary adventure!

Coconut Shrimp Curry

Title: Coconut Shrimp Curry
Prep Time: 15 minutes
Cook Time: 20 minutes
Number of Servings: 4
Required Equipment List: Instant Pot, measuring cups, measuring spoons, wooden spoon, serving bowls
Cuisine Type: Indian-inspired

Coconut Shrimp Curry is a tropical and flavorful dish that combines the sweetness of coconut milk with succulent shrimp and a medley of spices. This dish isn’t only quick to prepare but also packs a punch of flavor, making it an ideal choice for weeknight dinners or special occasions.

The Instant Pot makes the process even easier, allowing you to infuse all the flavors in a fraction of the time compared to traditional cooking methods. This curry is versatile and can be paired with steamed jasmine rice or warm naan to soak up the delicious sauce.

The combination of garlic, ginger, and spices creates a fragrant base that complements the shrimp beautifully. Whether you’re new to cooking or a seasoned chef, this Coconut Shrimp Curry is sure to impress your family and friends with its vibrant flavors and delightful aroma.

Ingredients:

• 1 pound shrimp, peeled and deveined
• 1 can (13.5 oz) coconut milk
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons red curry paste
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 bell pepper, sliced
• 1 cup snap peas
• Fresh cilantro, for garnish
• Salt and pepper to taste
• Lime wedges, for serving

Instructions:

1. Set your Instant Pot to the sauté mode. Add a splash of oil and sauté the diced onion for about 3-4 minutes until it becomes translucent. Then, add the minced garlic and grated ginger, cooking for an additional minute until fragrant.
2. Stir in the red curry paste and cook for another minute, allowing the spices to bloom and release their flavors. This step is essential for a rich and aromatic base for your curry.
3. Pour in the coconut milk, fish sauce, and brown sugar, stirring to combine. Bring the mixture to a gentle simmer, then add the shrimp, sliced bell pepper, and snap peas. Season with salt and pepper to taste.
4. Close the Instant Pot lid, ensuring the valve is set to sealing. Cook on high pressure for 3 minutes. Once the cooking time is complete, carefully perform a quick release to release the steam.
5. Open the lid and give the curry a gentle stir. If you prefer a thicker sauce, you can use the sauté function again for a few minutes to reduce it. Serve the coconut shrimp curry hot, garnished with fresh cilantro and lime wedges on the side.

Extra Tips: For added depth of flavor, consider marinating the shrimp in a little lime juice, salt, and pepper for 15 minutes before cooking. You can also customize the vegetables based on what you have on hand, such as adding zucchini or carrots.

If you like your curry spicier, feel free to add a sliced chili or a dash of cayenne pepper. Enjoy this delightful dish with your favorite sides for a complete meal!

Indian Butter Chicken

Title: Indian Butter Chicken
Prep Time: 15 minutes
Cook Time: 30 minutes
Number of Servings: 4
Required Equipment List: Instant Pot, measuring cups, measuring spoons, wooden spoon
Cuisine Type: Indian

Indian Butter Chicken, also known as Murgh Makhani, is a rich and creamy dish that has become a beloved favorite around the world. This recipe simplifies the traditional method by using an Instant Pot, allowing you to create the same delicious flavors in a fraction of the time. The tender chicken is cooked in a fragrant blend of spices, tomatoes, and cream, creating a luscious sauce that pairs perfectly with rice or naan.

This dish is a wonderful representation of Indian cuisine, showcasing the balance of spices that can elevate any meal. With the Instant Pot, the butter chicken isn’t only quick to prepare but also requires minimal cleanup, making it an excellent choice for busy weeknights or special occasions. The use of yogurt and butter enhances the creaminess while allowing the spices to meld beautifully, resulting in a dish that’s both comforting and flavorful.

Serve it with fluffy basmati rice or warm naan to soak up every drop of the delicious sauce.

Ingredients:

• 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup plain yogurt
• 2 tablespoons butter
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 can (14 ounces) crushed tomatoes
• 1 tablespoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric
• 1 teaspoon chili powder
• Salt to taste
• ½ cup heavy cream
• Fresh cilantro (for garnish)

Instructions:

1. In a large bowl, combine the chicken pieces with the yogurt, garam masala, cumin, coriander, turmeric, chili powder, and salt. Mix well to guarantee the chicken is evenly coated and let it marinate for at least 15 minutes.
2. Set the Instant Pot to the sauté function and melt the butter. Add the chopped onion and cook until it becomes translucent, about 5 minutes. Stir in the garlic and ginger, cooking for an additional minute until fragrant.
3. Add the marinated chicken to the pot, followed by the crushed tomatoes. Stir to combine all the ingredients and guarantee the chicken is submerged in the sauce.
4. Close the lid of the Instant Pot, making sure the steam release valve is set to sealing. Cook on high pressure for 10 minutes. Once the cooking time is complete, allow for a natural release for 5 minutes before switching to a quick release.
5. Carefully open the lid and stir in the heavy cream, mixing well until the sauce is creamy and smooth. Taste and adjust the seasoning with more salt if needed.
6. Serve the butter chicken hot, garnished with fresh cilantro. Pair it with basmati rice or naan for a complete meal.

Extra Tips: For a more intense flavor, let the chicken marinate overnight in the yogurt and spices. You can also add a pinch of sugar to the sauce if you prefer a touch of sweetness to balance the acidity of the tomatoes. If you like it spicier, consider adding some chopped green chilies or an extra teaspoon of chili powder when cooking. Enjoy your homemade Indian Butter Chicken!

Conclusion

So there you have it—five delightful Instant Pot curry recipes that are sure to spice up your dinner routine! Whether you’re in the mood for something classic, vegetarian, or a bit spicy, there’s a dish for everyone. Don’t you just love how easy it is to whip up a flavorful meal in no time? Grab your Instant Pot and plunge into these delicious recipes; your taste buds will thank you for it! Enjoy cooking!