Pressure Cooker Chicken Curry

When I first learned how to make Pressure Cooker Chicken Curry, I was amazed at how quickly the flavors came together. Growing up, curry was always simmered low and slow, but my pressure cooker showed me another way. It’s perfect for busy nights when I want comfort food without hours in the kitchen. The best part? The chicken stays juicy, the sauce is rich, and the whole house smells heavenly. If you love simple weeknight dinners, you’ll find this one fits right in with my other Pressure Cooker Recipes. I often make this after serving something fun like my Air Fryer Fried Chicken over the weekend, just to balance indulgence with something wholesome.

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What You’ll Need

I keep the ingredients simple but flavorful. Here’s what I usually pull out for this recipe:

• Chicken thighs or breasts – thighs stay juicier, but use what you have.
• Onion, garlic, and ginger – the base for any good curry. I always grate my ginger fresh; it makes a huge difference.
• Tomatoes or tomato puree – gives body and richness to the sauce.
• Spices – curry powder, cumin, coriander, paprika, and chili powder. Don’t be shy; the pressure cooker mellows strong spices beautifully.
• Coconut milk or cream – optional, but I love the creamy finish.
• Fresh cilantro and green chilies – for garnish and brightness.
• Rice – basmati is my favorite to serve underneath.

Having a good, reliable pressure cooker makes this dish a breeze. I use the same one for dishes like Creamy Mushroom Pasta and love how versatile it is.

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Step-by-Step Guide to Pressure Cooker Chicken Curry

Cooking curry in the pressure cooker takes away the guesswork, but I’ve learned a few tricks that make it even better. This is exactly how I do it at home:

Step 1 — Sauté the base

Start with a little oil in the pressure cooker. Sauté onions until golden, then stir in garlic and ginger. I let them soften until fragrant—this is what builds flavor.

Step 2 — Toast the spices

Add curry powder, cumin, coriander, paprika, and chili powder. Stir them for about 30 seconds. Toasting spices before adding liquid really wakes them up.

Step 3 — Add chicken and tomatoes

Drop in bite-sized chicken pieces and stir so they’re coated in the spices. Then add tomatoes or puree. I scrape the bottom well to avoid a burn notice.

Step 4 — Pressure cook

Seal the lid and cook for 8 minutes on high pressure. It doesn’t take long, but that short time is enough to make the chicken tender and the sauce rich.

Step 5 — Finish the sauce

Quick release, then stir in coconut milk (if using). I taste at this point and adjust with salt, pepper, or a pinch of sugar if the tomatoes are too sharp.

Step 6 — Garnish and serve

Serve hot over fluffy basmati rice, topped with cilantro and green chilies. My kids usually skip the chilies, but I love the extra heat.

Whenever I’m making a pressure cooker meal like this, I often think of pairing it with comfort foods such as Instant Pot Ribs for a weekend feast.

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Pro Tips & Easy Swaps

• Use boneless, skinless thighs for the most tender curry.
• If you don’t like heat, skip the green chilies and use mild curry powder.
• Add a handful of spinach at the end for extra greens.
• Coconut cream makes the curry richer; plain yogurt works for a lighter touch.
• For a thicker sauce, simmer on sauté after pressure cooking.
• Freeze leftovers in portions for easy weeknight meals.
• Make it vegetarian by swapping chicken for chickpeas or paneer.
• Fresh lime juice at the end balances the flavors beautifully.

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Serving Ideas & Variations

This curry is so versatile—I serve it in different ways depending on the day.

• Over basmati rice (classic and my go-to).
• With naan bread for dipping.
• Paired with roasted vegetables.
• Served over cauliflower rice for a lighter option.
• With lentil dal on the side for extra protein.
• As part of a curry night with multiple dishes.
• Swapped with lamb or beef if I want something heartier.

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Common Mistakes (and How to Fix Them)

• Burn notice from tomatoes – always scrape the pot bottom well before sealing.
• Chicken too dry – reduce cook time or switch to thighs.
• Sauce too thin – simmer on sauté until it thickens.
• Too spicy – add coconut milk or yogurt to mellow it out.
• Flat flavor – finish with fresh herbs and a squeeze of lime.

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Frequently Asked Questions

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You’ll Also Love

If you enjoyed this curry, try these other comforting meals I make in my pressure cooker:

• Pressure Cooker Rice Pudding – creamy and cozy, perfect after a spicy dinner.
• Pressure Cooker Vegetable Soup – a light, nourishing option for busy nights.
• Pressure Cooker Pot Roast – hearty and tender, a family favorite.

Check out more ideas on my Pressure Cooker Recipes page.