Name: The 30-Minute Instant Pot Curry a Nutritionist Makes Every Week
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4-6 servings
Cuisine: Indian
Ingredients: 6 boneless, skinless chicken thighs, left whole (scroll to bottom for plant-based and pescatarian options); 1 white or yellow onion, diced; 2 cloves garlic, roughly chopped; 1 Tbsp grated fresh ginger; 1 large or 2 small sweet potatoes, peeled and cut into 1-inch pieces; 2 medium red new potatoes or 2 Yukon gold potatoes, cut into 1-inch pieces; 2 tsp garam masala; 1 tsp ground cumin; 1 tsp ground turmeric; 1 tsp kosher salt; 1 (14 oz) can full-fat coconut milk; 1 (5.5 fl oz) can tomato paste; ⅓ cup water or broth; 2 Tbsp unsalted butter, ghee or coconut oil; 1 Tbsp lemon juice, plus more for serving; Naan or roti; Cooked white or brown basmati rice; Plain yogurt, raita or cottage cheese; Lime or lemon juice; Fresh cilantro or mint; Mango chutney or sweet chili jam; Raisins; Ghee or butter; Nigella seeds; Toasted chopped cashews; Diced fresh chili or red pepper flakes

Prep Time

10 min

Cook Time

15 min

Yields

4-6 servings

Once a week, I make a large batch of healthy, vegetable- and protein-filled curry in my Instant Pot. It’s a top pick in my house and feeds us for lunch a few days after it’s made. Cozy, adaptable to any dietary preference and made in about 30 minutes (give or take five to 10 minutes for the Instant Pot to come up to pressure and the steam to release), it’s a staple in our weekly rotation. And clean up is a breeze!

Along with the chicken curry recipe below, you’ll find ways to switch it up, which I often do, whether you’re vegan, vegetarian, pescatarian or omnivore. I also have a few suggestions for my personal favourite part of the curry: the toppings.

Tips for Modifying the Recipe:

1. Add more vegetables
Replace the new or Yukon gold potatoes with ½ head cauliflower cut into florets and stir in ½ cup frozen peas or a few handfuls of spinach right before serving (press Sauté to warm through if the frozen peas cool the curry down too much).

2. Make it vegan
Replace the chicken with 1 (19 oz) can drained and rinsed chickpeas, 1 block extra-firm tofu, or ½ large head cauliflower cut into florets.

3. Make it vegetarian
Replace the chicken with 1 (19 oz) can drained and rinsed chickpeas and top with a poached or soft-boiled egg.

4. Make it pescatarian
Replace the chicken with peeled and deveined shrimp, adding only after cooking the curry base and vegetables. Once the pressure is released, press Sauté, add shrimp and cook, stirring often until cooked through, about 2 minutes.

You’ll want to add this recipe to your roster of healthy Instant Pot meal ideas.

ingredients

Curry

boneless, skinless chicken thighs, left whole (scroll to bottom for plant-based and pescatarian options)

white or yellow onion, diced

cloves garlic, roughly chopped

Tbsp grated fresh ginger

large or 2 small sweet potatoes, peeled and cut into 1-inch pieces

medium red new potatoes or 2 Yukon gold potatoes, cut into 1-inch pieces

tsp garam masala

tsp ground cumin

tsp ground turmeric

tsp kosher salt

(14 oz) can full-fat coconut milk

(5.5 fl oz) can tomato paste

⅓

cup water or broth

Tbsp unsalted butter, ghee or coconut oil

Tbsp lemon juice, plus more for serving

Toppings and Serving Suggestions

Naan or roti

Cooked white or brown basmati rice

Plain yogurt, raita or cottage cheese

Lime or lemon juice

Fresh cilantro or mint

Mango chutney or sweet chili jam

Raisins

Ghee or butter

Nigella seeds

Toasted chopped cashews

Diced fresh chili or red pepper flakes

Ingredient Substitution Guide

directions

Step 1

In your Instant Pot, stir to combine chicken, onion, garlic, ginger, potatoes, garam masala or curry powder, cumin, turmeric, salt, pepper, coconut milk, tomato paste and water.

Step 2

Seal the lid and sealing switch on top. Cook on High Pressure for 15 minutes (Manual). After the time is up, turn the sealing switch to release the pressure, and then open the lid.

Instant pot chicken and sweet potato curry

Step 3

Remove chicken, shred or chop and add back to the pot with butter, ghee or coconut oil and lemon juice. Stir everything to combine and serve with any of the suggested toppings and accompaniments.

Rate Recipe

My rating for The 30-Minute Instant Pot Curry a Nutritionist Makes Every Week

The 30-Minute Instant Pot Curry a Nutritionist Makes Every Week