This Instant Pot Chicken Curry with Vegetables was the very first recipe I cooked in my seven-gadget wonder cooker. Seventeen minutes after I started browning the chicken (and yes, you can brown the meat right in the Instant Pot!) dinner was done and I became an official Instant Pot super fan. In all fairness, the entire dinner took more than 17 minutes from start to finish. Because you do have to chop the vegetables and whirl the sauce in the blender. But still, this is one of the easiest and fastest curry dinners I have ever made. The hands on prep time is only 15 minutes, so you can have the whole dinner on the table in less than 30 minutes. It’s the PERFECT dinner for busy weeknights. 

Stretch Your Instant Pot Chicken Curry Out with Chickpeas

If you have our book, you know I am always looking for creative ways to work in my once daily bean serving (I make it a point to eat one serving of beans a day—here’s why!) And believe it or not, beans taste delicious in curry. I’m not so sure all beans would work, but chickpeas are absolutely amazing. Adding beans gives a great fiber and plant-based nutrition boost to the whole meal, they blend right in with everything else and they help stretch the dinner out quite a bit. If you add the beans you should definitely have leftovers for the next day. I use canned chickpeas and then just rinse and drain and stir them in at the very end. Easy peasy.

Don’t Have an Instant Pot? Cook Your Curry in the Slow Cooker!

If you don’t have an Instant Pot then you can always cook your Chicken Curry in a conventional slow cooker. If you decide to cook it in a slow cooker then the only thing you need to change is the cooking method.

How to Cook Your Chicken Curry Dinner in a Slow Cooker

1. Season the chicken lightly with salt on all sides. Heat the oil in a large heavy skillet over medium-high heat. Add the chicken to the skillet and brown for about 3 minutes each side. Remove chicken from the skillet with a slotted spoon and transfer to a 5 or 6 quart slow cooker.
2. Add the carrots, red bell pepper and onion to the skillet and sauté for about 5 or 6 minutes, until vegetables start to soften. Transfer the vegetables to the slow cooker and stir in the sauce.
3. Cover and cook on low heat for 5 or 6 hours or on high heat for 2 ½ hours. Once chicken is cooked through and vegetables are soft, stir in beans (optional). Garnish with cilantro and serve warm.

Looking for More Clean Instant Pot Recipes?

I wish I could say I have a bunch, but since I am super late to the Instant Pot party I only have this one Instant Pot Stroganoff Recipe (it’s dairy free!) I promise to share more Instant Pot recipes SOON though. Next on my “must make” list is this Instant Pot Minestrone from 101 Cookbooks….

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For those of you with food allergies and food sensitivities, it’s helpful to know this Instant Pot Beef Stroganoff recipe meets the following dietary restrictions:

Egg Free / Grain Free / Bean-Free Option (Don’t add the garbanzo beans) / Gluten Free (use gluten free soy sauce instead of Namu Shoyu)  / Paleo Friendly / Dairy Free /

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Love Curry? Try These Clean Cuisine Curry Recipes Next…

• Easy Vegetarian Sweet Potato Curry with Chickpeas
• Thai Recipe for Mussels with Red Curry
• Coconut Curry Soup 
• Easy Red Curry Sauce Recipe