Instant Pot Chicken Curry Recipe - Pressure Cooking Chicken Curry Recipe (2024)

FAQs

Does chicken get more tender the longer you pressure cook it? ›

This dinner staple cooks up perfectly every time in the Instant Pot. You can aim for firm but juicy chicken for cubing, or let it cook a little bit longer for tender shredded chicken.

Pressure-Cooker Chicken Curry Tips

If you like a heartier curry, thicken the juices by simmering for 5-7 minutes on the saute setting after pressure cooking to reduce the liquid. Or, try adding in a mixture of cornstarch and water as a thickening agent. Then, bring the mixture to a boil by using the saute setting.

Open the pot, then use a digital thermometer to check the thickest part of a piece of chicken—it should be at least 165oF.

While all cuts of chicken are fair game for the Instant Pot, thighs are the most forgiving. Because chicken breast is so lean, just a couple of extra minutes of cook time turns them from juicy to overcooked and dry.

Without watching over your shoulder in your kitchen, the most likely reason is overcooking. Pressure cookers are powerful, and it can be a fine line between perfectly done vs. too much. Longer cook times squeeze more moisture out of the tissue, leaving it drier and tougher.

I wouldn't cook chicken longer than 20 minutes at high pressure, or it could start to dry out, but don't worry if you forget about it for a few minutes after the pressure cooking cycle is complete.

Coconut Milk/ Cream

Coconut is a great ingredient used for thickening curries. It can be used in any form – milk, cream or grated. This method is most suited for Thai, South Indian and other Asian curries. It not only makes your curry flavorful, but also makes the curry creamier.

Potato is delicious in curries and adds creaminess naturally. I also like to turn some dry coconut flakes to powder using a coffee grinder and add it in. It intensifies the coconut flavor and thickens at the same time. Lastly, the mother of all coconut curry thickeners is coconut flour.

Chicken breasts, thighs or drumsticks

Individual chicken pieces can be cooked in much the same way as a whole chicken. By placing cooking liquid in the bottom of the pressure cooker and placing the chicken in the steamer basket above the liquid, you are guaranteed tender, moist chicken every time.

Why is my chicken still pink after pressure cooking? ›

Color does not indicate doneness. The USDA further explains that even fully cooked poultry can sometimes show a pinkish tinge in the meat and juices. This is particularly true of young chickens whose bones and skin are still very permeable.

The key to getting perfectly juicy boneless chicken breasts is to cook them on a trivet, above the liquid. I find that this results in a better texture than cooking them on the bottom of the pot. I also think their texture is best when you quickly release the pressure, rather than letting it naturally release.

Save the liquid at the bottom of your instant pot after cooking for a yummy and flavorful homemade chicken broth! For shredded chicken: Remove the trivet after cooking, and leave about ½ cup of liquid at the bottom of your pot.

Unlike nonstick cooking surfaces, the stainless steel pot presents no threat of harmful chemicals. Instant Pot also switches to a “warm” setting when it's done cooking, keeping food at a safe temperature for up to 10 hours.

The pressure will in fact make your meat super tender, almost as if you slow cooked it for the better part of a day. You still have to figure out how long to cook it though so for that I invite you to read a little further.

Well, it really depends on what you're making. The Instant Pot cooks chicken much faster than its non-pressure counterparts, but the resulting texture isn't going to be the same as what you'd get with a slow cooker or Dutch oven.

Yes, chicken breast will become softer and more tender the longer it is cooked, provided it is cooked at a low enough temperature. If it is cooked at too high of a temperature, the chicken breast will become dry and tough.

Low and slow cooking methods like braising, stewing, or smoking are most effective when trying to create tender, succulent chicken.