Instant Pot Indian Recipes (Curry Nights Made Easy)

Name: Instant Pot Indian Recipes (Curry Nights Made Easy)
Prep time: 10 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: Steamed basmati rice; Warm naan bread; A side of cucumber raita; A refreshing mango lassi; 2 tablespoons oil; 1 medium onion, chopped; 2 cloves garlic, minced; 1 tablespoon ginger, minced; 1 pound chicken breast, cut into pieces; 2 tablespoons curry powder; 1 teaspoon turmeric; Salt to taste; 1 can (15 oz) pureed tomatoes; 1 can (14 oz) coconut milk; Fresh cilantro for garnish

April 28, 2025

Recipes

Growing up in a multicultural household, curry nights were a cherished tradition. The aroma of spices wafting through the air would signal the start of a cozy evening filled with laughter and stories. My mother would often whip up a delicious curry in her trusty pressure cooker, and now, with the Instant Pot, I can recreate those memories with ease. Today, I’m excited to share a simple yet flavorful Instant Pot Indian Curry recipe that will transport you back to those delightful nights.

What Makes It Special

This Instant Pot Indian Curry stands out for several reasons:

Speed: The Instant Pot significantly reduces cooking time, making it perfect for busy weeknights.
Flavor: The pressure cooking method locks in the spices, resulting in a rich and aromatic dish.
Versatility: You can easily customize the recipe with your favorite proteins or vegetables.
Healthier Option: Using less oil and fresh ingredients makes this curry a wholesome choice.

Gather Your Ingredients

Prep Time: 10 minutes | Cook Time: 30 minutes | Servings: 4

1 lb chicken thighs, cut into bite-sized pieces
1 onion, finely chopped
2 tomatoes, pureed
3 cloves garlic, minced
1 inch ginger, grated
1 cup coconut milk
2 tablespoons curry powder
1 teaspoon turmeric
Salt to taste
Fresh cilantro for garnish

Let’s Get Cooking

Set your Instant Pot to the sauté mode. Add a splash of oil and sauté the onions until they are translucent.
Add the garlic and ginger, cooking for another minute until fragrant.
Stir in the chicken pieces, curry powder, turmeric, and salt. Cook for about 5 minutes until the chicken is browned.
Pour in the pureed tomatoes and coconut milk, stirring to combine all the ingredients.
Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes.
Once done, allow for a natural release for 5 minutes, then quick release any remaining pressure.
Garnish with fresh cilantro before serving.

My Pro Tips

For a vegetarian version, substitute chicken with chickpeas or paneer.
Feel free to add vegetables like bell peppers or spinach for extra nutrition.
Adjust the spice level by adding more or less curry powder according to your taste.

What to Serve With It

Steamed basmati rice
Warm naan bread
A side of cucumber raita
A refreshing mango lassi

FAQs

Q: Can I use frozen chicken in this recipe?

A: Yes, you can use frozen chicken, but you may need to increase the cooking time by a few minutes.

Q: How can I store leftovers?

A: Store any leftovers in an airtight container in the refrigerator for up to 3 days.

The Heart of the Dish

This Instant Pot Indian Curry is more than just a meal; it’s a way to connect with my roots and share a piece of my culture with others. Each bite is a reminder of family gatherings and the warmth of home-cooked meals. I hope this recipe brings you as much joy as it has brought me.

Your Turn

I invite you to try this recipe and make it your own! Feel free to tweak the ingredients and share your experiences. I’d love to hear how your curry night turns out!