Instant Pot Chicken Curry with Cauliflower Rice Recipe – Easy & Quick

Last Updated on 4 months by Neha Deshmukh

Instant Pot Chicken Curry with Cauliflower Rice Recipe – Easy & Quick

Hey everyone! If you’re anything like me, you love a good curry, but sometimes life just gets busy. That’s where this Instant Pot Chicken Curry comes in. It’s seriously a game-changer – all the cozy, flavorful goodness of a traditional curry, but ready in under an hour. I first made this when I was craving comfort food but didn’t have a ton of time, and it’s been a family favorite ever since! Plus, we’re keeping things a little lighter with cauliflower rice. Let’s get cooking!

Why You’ll Love This Recipe

This Instant Pot Chicken Curry is perfect for weeknights. It’s quick, easy, and packed with flavor. The Instant Pot does all the heavy lifting, creating tender, fall-off-the-bone chicken and a beautifully fragrant sauce. And swapping in cauliflower rice makes it a healthier option without sacrificing any of the deliciousness. Seriously, who can resist a creamy, comforting curry?

Ingredients

Here’s what you’ll need to make this magic happen:

• 3 tablespoons ghee
• 1 small yellow onion
• 1 tablespoon ginger
• 1 celery stalk
• 2 carrots
• 2 teaspoons curry powder
• 1 teaspoon sea salt
• 1 teaspoon freshly ground black pepper
• ¼+ teaspoon ground nutmeg (adjust to taste!)
• ¼+ teaspoon dried thyme (adjust to taste!)
• 1 pound boneless, skinless chicken thighs
• 2 cups low sodium chicken broth (about 480ml)
• 2 cups cauliflower rice
• 1 cup full fat coconut milk (about 240ml)
• ¼ cup fresh cilantro, plus extra for garnish

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Ghee: This clarified butter adds a beautiful nutty flavor that’s just chef’s kiss. If you don’t have ghee, you can use regular butter or coconut oil, but ghee really elevates the dish.
• Curry Powder: There are so many different curry powder blends out there! I like to use a Madras curry powder for a bit of a kick, but feel free to experiment and find your favorite.
• Cauliflower Rice: Don’t knock it ‘til you try it! It’s a fantastic way to sneak in extra veggies and keep things lighter. You can find it pre-riced in most grocery stores, or you can easily make your own by pulsing cauliflower florets in a food processor.
• Coconut Milk: Full-fat coconut milk is the way to go for the richest, creamiest curry. Light coconut milk will work in a pinch, but the sauce won’t be quite as luxurious.

Step-By-Step Instructions

Alright, let’s get this curry going!

1. Turn your Instant Pot to the ‘Sauté’ mode. Melt the ghee, then add the chopped onion and ginger. Sauté for about 2 minutes, until the onion starts to soften.
2. Add the chopped celery and carrots and cook for another minute. We want them slightly tender.
3. Now, add the curry powder, salt, pepper, nutmeg, and thyme. Stir everything together and cook for about 30 seconds, until fragrant. This blooms the spices and really wakes up the flavor.
4. Add the chicken thighs, chicken broth, and cauliflower rice. Give it a good stir to make sure everything is combined.
5. Close the lid, making sure the pressure valve is set to ‘Sealing’. Pressure cook on High for 10 minutes.
6. After the cooking time is up, let the pressure release naturally for 10 minutes. Then, carefully release any remaining pressure manually.
7. Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the Instant Pot.
8. Stir in the coconut milk and cilantro. Give it a good stir and let it simmer for a few minutes to warm through.
9. Garnish with extra cilantro and a sprinkle of black pepper before serving.

Expert Tips

• Don’t skip the sautéing step! It builds a flavorful base for the curry.
• If your curry is too thick, add a splash of chicken broth or water to thin it out.
• If it’s not thick enough, you can simmer it uncovered for a few minutes to reduce the sauce.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the chicken thighs for chickpeas or cubed tofu.
• Gluten-Free: This recipe is naturally gluten-free, but always double-check the label on your curry powder to be sure.
• Spice Level Adjustments: Add a pinch of cayenne pepper or a chopped chili pepper for extra heat. My friend, Sarah, loves to add a whole Serrano pepper!
• Quick Weeknight Version: Use pre-cut veggies and pre-riced cauliflower to save even more time.

Serving Suggestions

This curry is amazing on its own, but it’s even better with some sides! I love serving it with:

• Naan bread for dipping
• A side of raita (yogurt dip) to cool things down
• A simple green salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors meld together! You can also freeze it for up to 2 months.

FAQs

Let’s answer some common questions:

1. Can I use chicken breasts instead of thighs?

You can, but chicken thighs stay much more tender in the Instant Pot. If you use chicken breasts, reduce the cooking time to 8 minutes to prevent them from drying out.

2. What type of curry powder works best in this recipe?

Madras curry powder is a great all-around choice, but feel free to experiment! Different blends will give you different flavor profiles.

3. Can this be made ahead of time?

Yes! You can make the curry up to 2 days in advance and store it in the refrigerator. Just reheat it gently on the stovetop or in the microwave.

4. How do I adjust the spice level?

Add a pinch of cayenne pepper or a chopped chili pepper for more heat. Start small and taste as you go!

5. Is cauliflower rice the only rice option?

Nope! You can use regular basmati rice, brown rice, or any other rice you prefer. Just adjust the cooking time accordingly.

6. What are the benefits of using ghee in this curry?

Ghee has a rich, nutty flavor that adds depth to the curry. It also has a higher smoke point than butter, making it ideal for sautéing.