This Paleo Whole30 Instant Pot Chicken Curry is so fast and flavorful! It is so easy to make and only has 7 ingredients. Using the Instant Pot saves time and the result is moist chicken, creamy sauce, and rich flavor. You will love it! Gluten free, dairy free, and low fodmap.
My brother went to Nepal a few years ago and came back requesting curry. I had never made curry so I researched it a little and made a super easy version. He loved it! I have since made it for him and also my husband more times than I can count. The thing is, if I'm not cooking for the blog, I don't measure. So I had to actually measure, and time, and pay attention and it came out great. And hey, I can remake it again exactly the same now. My brother will usually tell me THIS IS THE BEST EVER and I'm like, great, I have no idea what I did 😉
Yes, there is rice in some of the pictures. If you are doing a Whole30 (like I am), use cauliflower rice or fried potatoes, or whatever works for you. Don't get hung up by the rice in the picture. (Updated September 2018 to add some pictures without rice. It's still just as delicious!)
I made this twice in one day to make sure I had it perfect. One important thing to do is not add the coconut cream before cooking. It makes the final product not as smooth and the taste wasn't as good. If you take the can of full fat milk, make a tiny hole in the thick top part and let all the coconut water dump into the pot with the chicken. Then save the thick cream for after the pressure is released.
Next time I make it, which will be soon, I know I'll make a double batch because even my 2 year old loved it.
Here are more Instant Pot recipe to try that you will love: Paleo Whole30 Beef Barbacoa (Chipotle Copycat), Paleo Whole30 Instant Pot Pot Roast, Paleo Whole30 Stuffed Pepper Soup.
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Paleo Whole30 Instant Pot Chicken Curry
Ingredients
- 6 boneless skinless chicken thighs, about 1.2 pounds
- 1 tablespoon curry powder*
- 1 teaspoon ground ginger
- 1 14 oz can fire roasted diced tomatoes
- 1 teaspoon salt
- 1 13.5oz can full fat coconut milk, divided
- 1 tablespoon garlic oil
Instructions
- Place the chicken in the Instant Pot and add in the curry powder, ginger, tomatoes, salt, and milk from the coconut milk. The cream will be at the top, make a small hole and let all the thin milk pour into the pot and save the cream for after the cooking.
- Stir together and place the lid on. Hit "manual" and reduce the time to 8 minutes.
- Once done cooking, quick release by hitting "cancel" and releasing the pressure valve. Once the pin drops, open the lid. Remove the chicken to a cutting board and add in the coconut cream that was saved and the garlic oil.
- Hit "saute" and cook for 10 minutes to reduce and thicken. While that is cooking, chop up the chicken into bite size pieces.
- Add the chicken back in and stir to fully coat. Hit the "cancel" button and serve.
Notes:
Nutrition Information
Aileen Chetcuti says
This is my go to recipe! It is so flavorful and absolutely the easiest Instant Pot recipe. I add a roughly chopped red pepper, 12oz if cubed butternut squash. Baby spinach when adding final coconut milk. I’ve even added green beans! Serve it over rice!
Haley says
Can I use a different type of oil plus some minced garlic? I don’t have garlic oil.
Jessica DeMay says
Hi Haley- yes. You don't even need to use oil, just add the garlic. Enjoy!
Haley says
Thank you for the quick reply. I’m making it tonight. About how much minced garlic should I use instead of the garlic oil?
Jessica DeMay says
Sorry for the delay- I'd say Idk maybe 3-4 cloves.
Jean says
Made this tonight and it was yummy! I'm on a low fobmap diet and my husband is craving foods with more flavor and this was a hit.
Can you freeze leftovers!
Jessica DeMay says
Hi Jean- thanks for making my recipe and I'm glad you like it. Sorry for the delayed response. Yes, you can freeze it.
Stacy says
Do I drain the tomatoes? Or use the juice too?
Jessica DeMay says
Hi Stacey- don't drain the tomatoes. Hope you love it!
Andrew says
Great recipe - thanks for sharing! FWIW, my can of coconut milk wasn't separated, so I ended up dumping the whole thing in the Instant Pot. Turned out fine!
Jessica DeMay says
Thanks for trying it, Andrew! Glad you like it. Thanks for sharing. Yes, this is a forgiving recipe. I've done that myself as well 🙂
Vicki says
This was my first curry, ever! Made by a friend and since then I’ve made it several times. SO GOOD! Any tips on making this vegetarian? Specifically with lentils/sweet potatoes? I’ve never made lentils or used the IP for sweet potatoes. I don’t want a “soup” and that’s all I can seem to find recipes on. I appreciate your feedback and expertise!
Jessica DeMay says
Thanks for trying it, Vicki! I'm not familiar with lentils, you may want to search specifically for that time, but for sweet potato I would say 1 inch chunks would only take 3-4 minutes to get tender. I hope that helps!
Timmy says
Do you know if you can use frozen chicken thighs? If so, how long would you cook it for?
Jessica DeMay says
Hi Timmy- that should work. Add maybe 4-5 minutes cooking time. Enjoy!
Gabrielle says
I love this recipe. So easy and delicious. I often make it on the stove top when I have shredded chicken.
Jessica DeMay says
Thanks, Gabrielle! I'm so glad you like it!
TJ Field says
Made it tonight.... Was a hit!
TJ Field says
Would bone in thighs work? If so, how long do you think that it would take?
Jessica DeMay says
Hi TJ- I think that would work. Add maybe 5 min cook time. Enjoy!