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Instant Pot Indian Chicken Curry

Use your instant pot to get the same taste of a daylong slow-simmered curry in just 20 minutes!

You can build the complex flavors of a rich curry for a quick weeknight dinner with this fast, easy recipe. Pro tip: Have all your ingredients prepped and ready to go before you start, because you won’t have time to chop as you go!

Start by building a sweet and spicy base to your curry by setting the instant pot to Sauté mode, then adding cinnamon sticks, a bay leaf, and ground cloves to melted coconut oil. Once fragrant, add onions, garlic, and ginger and cook for a few minutes, or until the onions are translucent.

To make the sauce, transfer the mixture to a blender and add the tomato paste, coconut milk, and water. Blend until pureed, keeping in mind that it doesn’t have to be perfectly smooth if you like your sauce a bit chunkier. Pour the sauce back into the instant pot, add the diced chicken, and stir to coat.

Now, all you need to do is cook for five minutes! Put the lid on, turn the valve to Sealing mode, then select “Manual” mode and set the time for 5 minutes. Release the pressure before removing the lid, then cook uncovered on Sauté mode for a few minutes to thicken the curry.

Serve your curry garnished with cilantro, set over a bed of cauliflower rice for a full meal.


  • If you have homemade or low-sodium chicken broth, you can use it in place of the water.
  • You can also use chicken thighs instead of breasts.

For hundreds of pure Paleo recipes be sure to check out The Real Paleo Diet Cookbook and The Real Paleo Diet Fast and Easy.


  • Recipe by:
  • Serves: 4
  • Meal: Dinner
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes


  • 2 tbsp coconut oil

  • 2 cinnamon sticks

  • 1 bay leaf

  • 1/2 tsp ground cloves

  • 1 yellow onion, diced

  • 3 garlic cloves, minced or pressed

  • 3 tbsp tomato paste

  • 1 can coconut milk, full fat

  • 1 cups water

  • 1 tbsp fresh ginger, minced

  • 2 tsp garam masala

  • 1 tsp curry powder

  • 1 tsp cumin powder

  • 1 tsp chili powder

  • 1/2 tsp chili flakes

  • 1 1/2 lb chicken breasts, cubed

  • 1/2 cups fresh cilantro, chopped


  1. Set your instant pot to Sauté mode and add the coconut oil.

  2. Once the oil is melted, add the cinnamon sticks, bay leaf, and ground cloves. Sauté for a few minutes, until the spices are fragrant. Add the diced onions, minced garlic, and ginger and cook for two more minutes, until the onion is translucent. Turn the instant pot off. Remove the cinnamon sticks and bay leaf, and transfer the mixture to a blender.

  3. Add the tomato paste, coconut milk, water, and the remaining ground spices to the blender and puree until smooth. Return the sauce to the instant pot, add the chicken and stir to coat.

  4. Put the lid on and turn up the valve to Sealing mode, then select “Manual” mode and set the time for 5 minutes.

  5. Once the cook time is over, do a quick pressure release before removing the lid. Give the curry a gentle stir. Cook uncovered on Sauté mode for a few minutes little longer to thicken the curry.

  6. Ladle into bowls, garnish with fresh cilantro and serve.

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