This mild, Instant Pot chicken curry comes together in a flash, but tastes like it simmered all day. Plus, it's just so dang delicious, it'll quickly become a regular repeat. You can also cook it in a crockpot, oven, or stovetop!
With the Instant Pot on the sauté mode, add oil and onions to the bottom of the pot. Let them soften for a couple of minutes, then add garlic. (Note: I find that the sauté setting on my IP gets a bit hotter than when I sauté on the stovetop, so if you find that your onions are browning too quickly and not softening nicely, you can add half a cup of water. Bone broth or chicken broth works too.)
Combine the rest of the ingredients, except the chicken, and stir.
Add chicken pieces and stir to coat with the sauce.
Set to manual mode and cook on high pressure for 14 minutes.
Let pressure release naturally. If you're crunched for time, you can do a quick release for the remaining pressure. (Natural pressure release is considered optimal for best texture of instant pot meat dishes.)
Serve with your favorite sides, and enjoy!
If you're new to Instant Pot cooking, be aware the 14 minutes cook time doesn't include the time it takes the Instant Pot to come to pressure. This depends on the recipe, how full the pot is, etc. That 14 minutes also doesn't include the time it takes the release the pressure afterwards.This recipe takes about 10 minutes to come to pressure, and about 15 to release.