clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Instant Pot Yellow Chicken Curry and Jasmine Rice

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 18 reviews

  • Prep Time: 20 minutes
  • Cook Time: 5 minutes (plus 10 minute NPR)
  • Total Time: 25 minutes
  • Yield: 6 servings 1x


A thai-style coconut curry with moist bites of chicken, tender bites of yellow potatoes, vibrant turmeric and curry powder all made quickly at home in your electric pressure cooker. Bonus: The jasmine rice is cooked at the same time and in the same pot!


  • 1 tsp olive oil
  • 1 medium yellow or white onion, diced
  • 2 garlic cloves, minced
  • 1 lb Russet potatoes, peeled and cut into bite-size cubes
  • 1 1/2 lbs boneless skinless chicken breasts (uncooked), cut into bite-size cubes
  • 1 (15 oz) can chickpeas, rinsed and drained (OPTIONAL)
  • 2 Tbsp brown sugar
  • 1 Tbsp minced fresh ginger
  • 1 tsp ground turmeric
  • 1 tsp curry powder
  • 1/2 tsp ground corinader seed
  • 1 tsp kosher salt
  • 1/2 tsp crushed red pepper
  • 2 cups chicken broth (you can also use 2 tsp better than bouillon and 2 cups water)
  • 1 1/2 cups water
  • 1 1/2 cups jasmine rice, rinsed
  • 1 (13.5 oz) can coconut milk
  • 3 Tbsp cornstarch
  • 3 Tbsp water
  • 1 lime, juiced
  • Salt and pepper
  • Cilantro, for garnish


  1. Turn your Instant Pot to the saute function and adjust to the highest setting. Pour the oil into the pot. When the oil heats up add in the onion and garlic. Saute until translucent for about 3-5 minutes. Turn the saute function off.
  2. Add in the potatoes, chicken, chickpeas (optional) brown sugar, ginger, turmeric, curry powder, coriander, salt, crushed red pepper and chicken broth. Stir well.
  3. In an oven safe bowl (like a corningware or pyrex) that fits inside your Instant Pot combine the 1 1/2 cups water and 1 1/2 cups rinsed rice. Place the trivet that came with your Instant Pot on top of the chicken with the handles up. Place the rice dish on top of the trivet.
  4. Cover the Instant Pot and secure the lid. Make sure valve is set to “sealing.” Press the manual button and set the timer to 5 minutes (high pressure). When the timer beeps allow the pot to sit there for 10 minutes. Release any remaining pressure by moving the valve to “venting.” Remove the lid.
  5. Using hot pads carefully remove the bowl of rice. The bottom of the rice dish will be dirty, so be careful where you set it. Give a quick stir to the chicken and sauce. Turn the Instant Pot to the saute function. Stir in the can of coconut milk. In a small bowl stir together the cornstarch and 3 Tbsp of water until smooth. Stir the cornstarch slurry into the Instant Pot. Stir in lime juice and salt and pepper to taste. Once the curry is thickened scoop some rice into a bowl and ladle the curry on top. Garnish with cilantro and enjoy! We served ours with naan bread as well–yum yum!


  • Can I make this in the slow cooker? Yes. Here is the recipe.
  • What Instant Pot did you use? To make Instant Pot Yellow Chicken Curry with Jasmine Rice I used my 6 quart Instant Pot Duo 60 7 in 1 for this recipe. I also own the 6 quart Instant Pot IP-LUX60 V3 Programmable Electric Pressure Cooker. They are both great pressure cookers! The first one I mentioned has a yogurt making function but other than that they are fairly similar. The price difference between the two is about $20. If I get another Instant Pot I’m going to opt for an 8 quart! It will make cooking recipes like this (pot in pot) easier.
  • Potatoes: At first I tried using yellow potatoes and they just got a little too mushy. If you’re okay with really soft potatoes then you can use yellow potatoes. If you want your potatoes a bit firmer then use Russets. I used 1 lb of potatoes (I use this kitchen scale to measure) which was about 2 medium potatoes.
  • What if I don’t like potatoes: Just leave them out. No biggie. If you want to add in a can of drained chickpeas that will give the curry more volume. I think you could successfully add in cauliflower florets as well.
  • Chicken: I used chicken breast tenders cut into bite size pieces for this recipe. Usually I’m a fan of chicken thighs but this recipe works great with the chicken breasts since you use full fat coconut milk to give flavor.
  • Chicken Broth: I used 2 cups water and 2 tsp Better than Bouillon Chicken Base, but you can use chicken broth too. It’s up to you.
  • Can I make this vegetarian? I think you could successfully make this into a vegetarian meal. Here’s how I would do it…leave out the chicken and substitute vegetable broth in the place of chicken broth. Then add in a drained can of chickpeas and a pound of cauliflower florets.
  • Can I make this with more vegetables? Yes! I think stirring in a package of frozen stir fry vegetables when you stir in the cornstarch would be awesome! I also think stirring in cauliflower florets with the chicken at the beginning of the cooking time would work well.
  • Jasmine Rice: I cooked the rice at the same time as the chicken. I chose to use jasmine rice. I haven’t tried this recipe with any other type of rice. The good thing about the jasmine rice is that it only needs 5 minutes to cook plus the 10 minute natural pressure release. Other types of rice typically take longer to cook which would lead the potatoes and chicken to be overcooked.
  • Do I need to change the cooking time if I don’t want to cook the rice? No, keep the cooking time the same.
  • Turmeric: If you don’t use turmeric in many recipes try searching the bulk section of your grocery store for loose spices. I like to go to Winco and measure what I need in a little baggie. It’s so nice to just buy what you need when you know you’re not going to use the spice for anything else. No more expired spices!
  • Coconut Milk: I love using full fat coconut milk for this recipe for loads of flavor. You can substitute low-fat coconut milk if you desire.
  • Method: Instant Pot