Made in 30 Minutes!
Delicious warm Indian flavours, tender chicken and butternut squash served with basmati rice and green beans. This Instant Pot Chicken Curry is that kind of dish that warms you from the inside out! Healthy whole foods and made in 30 minutes, this dish will be your new weeknight go-to during the colder months!
I don’t know about you, but I’m assuming if you clicked on the link, chances are you’re a big fan of a good curry too! Although I didn’t grow up with it, it is high on my list of comfort foods and always a go to when we visit our local farmers market on the weekend.
I’ve been waiting eagerly to make this Instant Pot chicken curry at home now that the temps are dropping. It did not disappoint!
Normally I would enjoy my curry with a nice piece of naan but to make this dish on the lighter side, I passed up the naan and decided to add some veggies instead with some butternut squash and tender green beans.
For those of you making this dish for the family, perhaps a even a veggie skeptic like my little guy. Although the butternut squash adds it’s own flavour to this dish, because it’s coated in sauce I found my little guy less concerned with it as he would have been if it were separate on his plate. #sneakymomlevel1000
The Price Breakdown
I have to be honest, this is probably on the higher side of the meals I’ve priced out so far (there’s only been a few). Though I’m sure that has to do with the chicken breasts.
Where I normally buy my chicken breasts from Costco and portion and freeze it for best value, I wasn’t able to make it there this week and picked up chicken breasts from my local grocer instead. It probably cost me almost an additional $8 which adds up pretty quick!
Good news though if you are on a strict budget! This recipe works great with chicken thighs as well which are always more affordable.
Tips For Making This Recipe
I always suggest making your life a little easier and saving time by making sure you have your ingredients ready to go. Measured out? Even better! But here are a few other tips to make sure you’re all set when making this recipe yourself! Also, always use your Pressure Cooker to the manufacturers suggestion.
- I like to start with getting the rice cooking first. the recipe in general doesn’t take that long so keeping the lid on the rice once it’s done cooking will keep it nice and warm and you can get started on the other stuff while it’s cooking
- When sautéing your onions for this recipe, let them get nice and golden brown (but not burnt!) this will increase the flavour of your curry
- Once the sautéing is complete and you’re ready to add in your liquids, take a spatula and make sure you scrap off the bits off of the bottom otherwise you may get a Burn notice once you start cooking
- I suggest waiting until the last 5 minutes to start steaming your green beans, they don’t take very long and they’ll stay nice and tender that way and not soggy from sitting too long
- Once you’re Manual function is complete, carefully quick release the steam
- Allow to cool for a minute before stirring in the can of coconut milk. Make sure you mix it all well!
BONUS! Time Saving Tip
I’m not above saving time where you need to so if peeling and chopping squash is just not your thing, no sweat!
I find most grocery stores now have prepped butternut squash cubes or you can even use frozen butternut squash in this recipe. If you’re using frozen though, put it into the Instant Pot, do not allow to thaw first!
Instant Pot Chicken Squash Curry
Cozy and delicious, this Instant Pot Chicken Curry is full of warm Indian flavours, tender chicken and butternut squash and served with basmati rice and green beans. Made in 30 minutes, it is the perfect weeknight dish!
- Prep Time: 5 Mins
- Cook Time: 25 Mins
- Total Time: 30 minutes
- Yield: 5 Servings
- 3 Tbsp of Ghee (or Coconut Oil)
- 1 Cup of Diced Yellow Onion
- 1 Tbsp of Minced Garlic
- 1 Tsp of Minced Ginger
- 2 Tbsp of Curry Powder
- 1 Tbsp of Garam Marsala Powder
- 1 Tsp of Chili Powder
- 1/4 Tsp of Cinnamon
- 1 Tbsp of Tomato Paste
- 1 Cup of Chicken Stock
- 1 Can of Crushed Tomatoes
- 1 Small Butternut Squash, Peeled and Cubed
- 4 Small-Medium Chicken Breasts Cut into Bite Sized Pieces
- 1 Can of Coconut Milk
Rice & Green Beans
- 1 Cup of Basmati Rice
- 2 1/2 Cups of Water
- 1 Small Bag of Green Beans
- 1/4 Cup of Water
- Add basmati rice and water to a small pot and bring to a boil, lower heat and cover. Allow to simmer until water in fully absorbed and rice is cooked (approx 10 mins) set aside once cooked
- In a large skillet, add the green beans and 1/4 Cup of water. Bring to a boil and then lower to simmer covered for 5 mins and set aside
- While rice is cooking add ghee (coconut oil) to Instant Pot on sauté setting, when heated add onion and sauté for approx 5 mins until onions are browned and translucent
- Add garlic, ginger, spices allow to sauté for another 2 mins
- Turn sauté setting off and add the tomato paste and chicken broth and mix well making sure to scrape the bottom well
- Add the can of crushed tomatoes and stir to combine then place butternut squash cubes and diced chicken on top
- Place lid on Instant Pot and make sure valve is set to proper function for your pressure cooker model
- Set function to 10 minutes on Manual Setting and start function
- Once setting is complete, quick release steam and remove lid once safe to do so
- Stir in can of coconut milk and stir to combine
- Serve over rice and green beans immediately