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P paleo V vegan NF nut free GF gluten free LF low fodmap EF egg free
Home Whole30 Paleo Whole30 Instant Pot Chicken Curry

Paleo Whole30 Instant Pot Chicken Curry

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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.

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 😉

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.

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!)

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.
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.
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.

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.

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.

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.

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.

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

Author:Jessica DeMay
Prep Time:5 minutes
Cook Time:18 minutes
Total Time:20 minutes
Servings:4 servings
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4.91 from 30 votes
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Ingredients

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:

*Check for ingredients if needing to be low fodmap, I have seen some with onion and garlic in them. Trader Joes and Simply Organic are two good ones. 
*My brother likes a spicy curry powder that I buy in bulk at a health food store. So go for that if you like spice! 
*To make a double batch, double the chicken, curry powder, ginger, add ½ teaspoon more salt, and more garlic. Use the same amount of tomatoes and coconut milk. The cooking time stays the same! 
*For stove-top. Place tomatoes, entire can of coconut milk, garlic oil, salt, curry powder, and ginger in a sauce pan. Put the chicken thighs in making sure they are fully covered. Place over medium heat and bring to a simmer- about 5 minutes. Reduce heat to medium-low, cover and cook 13 minutes stirring regularly. Remove chicken to a cutting board and leave the sauce to keep cooking. Chop chicken and place it back in the pan. Remove from heat and serve. 

Nutrition Information

Calories: 539kcal (27%)Carbohydrates: 4g (1%)Protein: 43g (86%)Fat: 35g (54%)Saturated Fat: 1g (6%)Polyunsaturated Fat: 0.4gMonounsaturated Fat: 3gCholesterol: 1mgSodium: 584mg (25%)Potassium: 34mg (1%)Fiber: 1g (4%)Sugar: 0.1gVitamin A: 16IUVitamin C: 0.2mgCalcium: 8mg (1%)Iron: 1mg (6%)
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127 Comments

  1. Cozette says

    I'm obsessed with this recipe. It is so divine! I've made this 2x in 3 weeks, its so satisfying and rich. I sauteed a chopped onion & add 2-3 garlic cloves then proceeded to step 1.

    Reply

    • Jessica DeMay says

      Thanks, Cozette! I'm so glad you like it. Thanks for trying it and for the great feedback.

      Reply

  2. Cindy says

    Love this recipe! Can I use beef and what amount of time should I cook it at?

    Reply

    • Jessica DeMay says

      Thanks, Cindy! I really don't know. It would depend on the type of beef you use. Ground? Stew meat? It's too hard to say- sorry!

      Reply

  3. Kate says

    Wow, this was excellent! I made a double batch per your instructions last night. How would you suggest I make a quadrupled batch? Just double the doubled batch?

    Reply

    • Jessica DeMay says

      Thanks, Kate! I'm so glad you like it! Yes, I would double the double batch. 2 cans of tomatoes, etc. Enjoy!

      Reply

  4. Ivana says

    This dish is delicious and was super easy to make. I used chicken breasts as I didn’t have thighs (or rather, I was too lazy to go buy some!), but it worked. I didn’t have garlic oil, so I chopped up some fresh garlic and mixed it with olive oil and added to the pot. I am pleasantly surprised at how creamy it turned out. Reminds me of butter chicken. I’m saving this one and making it again!! Yay!

    Reply

    • Jessica DeMay says

      Thanks for trying my recipe, Ivana! I'm so glad you like it enough to make again! Thanks for the great feedback!

      Reply

  5. Melissa says

    I just received my instant pot and this recipe came to me first to try. First thing I noticed is I don’t have a manual button, so I just used the pressure cook feature. Then once it was coming up to temperature, it stopped and displayed BURN. I had to add chicken broth for this to be able to pressure cook. Maybe the manual button isn’t a pressure cook option? Can’t wait to taste it!! Smells great and was fairly easy to put together besides making my own fire-roasted tomatoes (can’t have citric acid) and waiting for the coconut milk to harden in the freezer!

    Reply

    • Jessica DeMay says

      Thanks for trying my recipe, Melissa! You made your own fire roasted tomatoes? You are awesome!! I'm sorry it said burn. I'm thinking that maybe you're missing the juices from the tomatoes since you made them yourself. There's a fair amount in the can with the tomatoes that provides enough liquid. I'm glad you added broth and made it work. I'm sorry about the manual button, I know different brands and models are different. It's the button that lets you manually adjust the time, not a pre-set like "poultry". Hope that helps and I hope you love the chicken!!

      Reply

  6. Chelsea says

    I’m excited to make this! Question though, if I have curry paste, would I still use the same amount as compared to the powder? Thanks!

    Reply

    • Jessica DeMay says

      Hi Chelsea- yes, I think it would be the same amount. Hope you love it!

      Reply

  7. Win Curtis says

    I've made this several times & its my go to for Whole30 IP chicken thighs! I force myself to not eat the entire recipe in one sitting! Love it. Thank you for the easy & delicious recipe.

    Reply

    • Jessica DeMay says

      You're welcome, Win! I'm so glad you like it so much! Thanks for trying it and for the great feedback!

      Reply

  8. Kelly Corbett says

    This looks delicious. Question. I thought meat in the IP should always be slow release vs quick release. I’m newer to it. Do you know why it would be quick release for this recipe?

    Reply

    • Jessica DeMay says

      Hi Kelly- that's mainly for tough cuts of beef that are cooked longer. Quick release can suck the moisture out, but I haven't found that to be turn with chicken, especially thighs. I hope that helps and you try this!

      Reply

  9. Heidi says

    This looks amazing!! Is this fresh ginger or like the ground ginger?

    Reply

    • Jessica DeMay says

      Thanks, Heidi- either will work, but I used ground.

      Reply

  10. Megan Lawn says

    Hello! If i just have a normal crock pot, do you have a suggestion for cooking time?
    Thank you!!!

    Reply

    • Jessica DeMay says

      Hi Megan- on high 3-4 hours or low 7-8 hours. Hope you try it!

      Reply
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