Easy Instant Pot Chicken Curry and Rice: A Flavorful, Gluten-Free & Dairy-Free Delight
Imagine a homemade meal that rivals your favorite takeout, is incredibly simple to prepare, and comes packed with wholesome ingredients. This Instant Pot Chicken Curry and Rice recipe delivers exactly that! It’s naturally gluten-free, dairy-free, and even includes a boost of hidden vegetables, making it a perfect choice for an effortless lunch, a satisfying family dinner, or smart meal prep. This post contains affiliate links for products I genuinely love and use in my kitchen.
Since the shift to more time at home, this Instant Pot Chicken Curry with Rice recipe has quickly become a cherished weekly tradition in my household. Not only do I consistently have all the necessary ingredients on hand – a huge win for spontaneous cooking – but my husband absolutely adores it. It’s a common sight to find him scraping the inside of the Instant Pot, ensuring every last bit of that rich curry and perfectly cooked rice is enjoyed.
Funnily enough, my husband doesn’t typically claim to be a fan of Indian-inspired dishes. However, this particular yellow curry boasts a wonderfully mild flavor profile. The generous addition of fresh ginger subtly shifts the taste, giving it more of a delightful Thai essence, similar to other popular recipes I’ve shared, like my 21 Day Fix Chicken Satay with Creamy Peanut Sauce. This gentle blend of flavors wins him over every time. And let’s be honest, his unwavering love for anything chicken and rice certainly doesn’t hurt its appeal!
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Why You’ll Love This Instant Pot Chicken Curry Recipe
Beyond being a proven family favorite, this Instant Pot Chicken Curry recipe offers a host of practical and delicious benefits that make it an absolute winner in any busy household:
- Pantry Powerhouse: This recipe primarily uses readily available pantry ingredients such as hearty brown rice, rich coconut milk, savory chicken broth, aromatic dried yellow curry powder, and fresh garlic. Relying on items many of us already stock helps simplify grocery shopping and makes last-minute meal preparation incredibly convenient. For more ideas on stocking your kitchen, check out my guide on healthy pantry essentials.
- One-Pot Wonder (Minimal Cleanup!): The true magic of the Instant Pot shines here – the entire meal, including the rice, cooks together in a single pot! This drastically reduces cleanup time, allowing you to spend less time scrubbing dishes and more time enjoying your flavorful creation. It’s a huge bonus for busy weeknights! If you don’t yet own an Instant Pot, don’t worry! I’ve included easy stovetop instructions in the recipe card below, so everyone can experience this fantastic curry, even if it means a couple of extra dishes.
- Sneaky Veggie Boost: We’ve cleverly incorporated frozen butternut squash into this dish. It not only adds a lovely natural sweetness and a creamy texture but also boosts the nutritional content with a serving of hidden vegetables. I initially used 2 cups, but feel free to add more if you’d like to increase the veggie power. If butternut squash isn’t available, you can easily omit it without compromising too much on the overall flavor, though its creaminess is a definite plus.
- Naturally Gluten-Free & Dairy-Free: For those with dietary restrictions or who simply prefer healthier options, this recipe is a perfect fit. It’s naturally gluten-free and dairy-free, proving that healthy eating doesn’t mean sacrificing incredible flavor.
- Ideal for Meal Prep: This curry reheats beautifully, making it an excellent candidate for meal prepping. Cook a generous batch on the weekend, and you’ll have flavorful, nutritious lunches or dinners ready to go throughout your busy week, saving you time and stress.
Key Ingredients & Simple Substitutions for Chicken Curry
Let’s dive into the core ingredients that make this chicken curry so incredibly tasty, along with some practical substitutions to help you adapt the recipe to what you have available:
- Avocado or Coconut Oil: These healthy oils are perfect for sautéing your aromatics. Both have high smoke points, ensuring your garlic and ginger cook beautifully without burning. While avocado oil has a neutral taste, coconut oil can add a very subtle, complementary hint of flavor. Olive oil also works wonderfully if that’s your preference.
- Fresh Ginger: Essential for that bright, slightly spicy, and distinctly Thai-like warmth that balances the curry flavors. I highly recommend fresh ginger – I often keep it in my freezer and grate it as needed! If fresh isn’t available, you can substitute with dried ground ginger, but be mindful of its potency. Start with 1/4 to 1/2 teaspoon as it’s much stronger than fresh.
- Fresh Garlic: Another crucial aromatic for building a robust flavor base. Minced fresh garlic offers the best results. If you find yourself without fresh cloves, about 1/4 teaspoon of garlic powder can be used for every clove of garlic, but adjust to your taste.
- Yellow Curry Powder: This is the heart of our curry, providing its beautiful golden color (thanks to turmeric) and its signature mild, earthy, and aromatic flavor. Yellow curry powder is generally less spicy than red or green varieties, making it very family-friendly. Feel free to use your preferred type of curry powder – just remember to adjust the quantity based on its heat level.
- Brown Rice: A staple in our home, brown rice adds a lovely nutty flavor and beneficial fiber to this dish. It’s my husband’s favorite pairing with chicken! You can easily substitute white rice, basmati, or jasmine rice, but be aware that cooking times will need to be adjusted accordingly in the Instant Pot (white rice typically cooks faster). If you’re looking for a low-carb option, you can omit the rice entirely, but remember to halve the chicken broth to prevent the curry from becoming too soupy.
- Chicken Broth or Stock: This liquid forms the rich base of your curry. Chicken broth adds a depth of flavor that water alone cannot replicate. Vegetable broth is an excellent alternative. In a pinch, water can be used, but you might want to add a little extra salt or a bouillon cube to boost the flavor profile. I’ve even had great success using a 50/50 blend of broth and water.
- Frozen Butternut Squash: This ingredient is a secret weapon, adding both a beautiful creaminess and a dose of hidden vegetables. Using frozen diced squash is incredibly convenient, but fresh diced butternut squash works just as well. If you don’t have any, the recipe will still be delicious, but you’ll miss out on that extra layer of texture and nutrition.
- Boneless Chicken Tenders or Chicken Thighs, Diced: For the most tender and flavorful curry, boneless chicken tenders or thighs are fantastic choices. They hold up well during pressure cooking and absorb the curry flavors beautifully. Boneless, skinless chicken breast can also be used; just be careful not to overcook it to keep it juicy. Ensure your chicken is diced into roughly 1-inch pieces for even cooking.
- Canned Coconut Milk: This is the essential ingredient for achieving a luscious, creamy texture without any dairy. It contributes a subtle sweetness and velvety richness but doesn’t overpower the dish with a strong coconut flavor. It’s also a naturally gluten-free option, making this curry suitable for various dietary needs.
Did you know you can freeze leftover coconut milk? It’s true! Simply pour any unused portion into an ice cube tray, freeze, and then transfer the cubes to a freezer bag for easy future use in smoothies, soups, or other curries. For more clever freezing tips, explore my post on foods you can freeze! - Salt: A fundamental seasoning to bring out all the flavors. Always taste and adjust at the end to ensure perfect seasoning.
- Garnish (Optional): A sprinkle of fresh green onions or chopped cilantro adds a lovely pop of color and freshness right before serving. Even if you don’t have them on hand (as I often don’t!), the curry will still be incredibly delicious.
What to Serve with Your Chicken Curry and Rice
This Instant Pot Chicken Curry with Rice is a wonderfully complete and satisfying meal on its own, thanks to the included chicken and rice. However, it also pairs beautifully with a variety of simple side dishes to complement its rich flavors. My personal favorite accompaniment is a simple serving of steamed green beans for a fresh crunch, but feel free to get creative with any vegetable side you have available!
Consider these delightful additions:
- Roasted or Steamed Vegetables: Aside from green beans, roasted broccoli florets, tender-crisp asparagus, or colorful bell peppers would make excellent pairings.
- Fresh Green Salad: A light, crisp side salad with a simple vinaigrette can provide a refreshing contrast to the richness of the curry.
- Cauliflower Rice: For an extra low-carb or vegetable-packed option, serve this curry with my Cauliflower Rice with Lime and Cilantro, or simply plain cauliflower rice. The flavors blend so seamlessly that it’s another clever way to incorporate more veggies, especially if you have picky eaters!
- Warm Naan Bread or Roti: While the rice is already incorporated, a piece of warm, fluffy naan bread or a soft roti is perfect for scooping up every last drop of that incredible curry sauce.
- Mango Chutney or Raita: For an authentic touch, a side of sweet mango chutney or a cooling cucumber raita can add another layer of complexity and balance to the meal.
Always looking for creative ways to get more veggies into your family’s diet? Be sure to explore my comprehensive post on Sneaky Veggie Recipes!
No Instant Pot? No Problem! Stovetop Instructions Included
Absolutely! While the Instant Pot offers unparalleled convenience and quick cooking for this recipe, you can certainly achieve an equally delicious chicken curry using a traditional stovetop method. I’ve thoughtfully included step-by-step stovetop directions in the detailed recipe card below. This ensures that everyone can enjoy this flavorful dish, regardless of their kitchen appliances. It might involve a little more active cooking time and potentially a couple of extra pots, but the end result is just as satisfying and bursting with flavor!
Can I Use Frozen Chicken in Instant Pot Curry?
Yes, the Instant Pot is incredibly forgiving and versatile when it comes to cooking frozen meat! Here’s how you can adjust the method for different states of frozen chicken:
- Slightly Frozen Chicken: If your chicken is only partially frozen or has started to thaw, you can often use sturdy kitchen shears or a sharp knife to carefully dice it into smaller, more manageable pieces. Once diced, follow the same cooking time as you would for fresh chicken. The key here is to ensure a full natural pressure release at the end to guarantee the chicken is cooked through and perfectly tender.
- Frozen Solid Block of Chicken: If you’re starting with a solid, un-diced block of frozen chicken (such as a large breast or several thighs frozen together), you may need to add a few extra minutes to the pressure cooking time. This is especially true if the chicken piece is very thick. Thinner cuts or individual frozen tenderloins might still be fine with the standard cook time. After the pressure cooking cycle is complete, you will need to remove the chicken from the pot, cut or shred it into desired pieces (it should be very tender by now), and then stir it back into the fragrant curry mixture before serving. This method ensures even cooking and perfect integration with the rice and sauce.
More Easy Dairy-Free & Gluten-Free Instant Pot Recipes
If you’re as passionate about the convenience of your Instant Pot as I am, and always on the lookout for more delicious, healthy, and diet-friendly meals, then you’ll love exploring these other fantastic recipes from my collection:
- Instant Pot Chicken and Broccoli (21 Day Fix)
- Instant Pot Beef and Broccoli (21 Day Fix)
- Asian Chicken Meatballs [21 Day Fix | Gluten-free | Dairy-free]
- Instant Pot Ramen Noodles | Gluten Free Ramen Noodles
- Asian Chicken Meatballs [21 Day Fix | Gluten-free | Dairy-free]
Easy Instant Pot Chicken Curry and Rice Recipe Card
Pin Recipe
Ingredients
- 2 teaspoons avocado or coconut oil
- 2 tablespoons fresh ginger, grated or minced
- 2-3 cloves garlic, minced
- 1 tablespoon yellow curry powder or adjust to desired strength
- 1 cup brown rice, rinsed
- 1 1/4 cup chicken broth or stock (or vegetable broth)
- 2 cups frozen butternut squash, diced (or fresh, peeled and diced)
- 1 lb boneless chicken tenders or chicken thighs, diced into 1-inch pieces
- 1/3 cup canned unsweetened coconut milk, full-fat or light
- Salt, to taste
- Garnish with fresh green onion and/or cilantro if desired
Instructions
Instant Pot Method:
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Set your Instant Pot to the “Sauté” function and add the avocado or coconut oil. Once the oil is hot, add the minced garlic and grated ginger. Sauté for about 1 minute until they become fragrant. Season the diced chicken with a sprinkle of salt, then add it to the pot. Stir well to coat the chicken, then add the yellow curry powder and stir again to combine everything thoroughly.
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Next, carefully stir in the rinsed brown rice, frozen butternut squash, and chicken broth. Make sure the ingredients are relatively evenly distributed in the pot. Secure the Instant Pot lid, ensure the venting knob is sealed (to the “Sealing” position), and set it to “Manual” or “Pressure Cook” for 22 minutes on high pressure. Once the cooking cycle is complete, allow for a 10-minute natural pressure release before carefully performing a quick release of any remaining steam by turning the venting knob to “Venting.”
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After releasing the pressure and confirming the float valve has dropped, carefully remove the lid. Stir in the canned coconut milk until it’s fully combined and the curry reaches a creamy, luscious consistency. Taste the curry and adjust seasonings (add more salt, or curry powder if you desire a stronger flavor) as needed. Garnish with fresh green onion or cilantro for an extra burst of flavor and serve immediately with a side of steamed green beans or your preferred fresh vegetables.
Stovetop Method:
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In a medium pot, cook the brown rice according to the package directions, but for enhanced flavor, use chicken or vegetable broth instead of plain water.
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During the final 5 minutes of the rice’s cooking time, add the diced butternut squash directly into the pot with the rice. Gently push it down into the liquid, but do not stir until the rice is fully cooked and the liquid is absorbed.
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While the rice is cooking, heat the avocado or coconut oil in a large pan or Dutch oven over medium heat. Sauté the minced garlic and grated ginger until fragrant, about 1 minute. Add the seasoned diced chicken and sauté until it’s cooked through and no longer pink in the center. Stir in the yellow curry powder and cook for another minute. Once the rice is cooked and ready, combine it with the chicken mixture in the large pan. Stir in the canned coconut milk until well combined and heated through. Taste and adjust seasonings as necessary, then serve hot.
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Notes
WW: 8 points (per serving) [Calculated using avocado oil, chicken tenderloins, and canned unsweetened coconut milk]
Nutrition