Friday, March 24, 2023


Did someone say comfort food? This chicken veggie curry does the trick!

By Nanci Dixon
My new favorite flavor is curry and this Indian-inspired curry chicken and veggies prepared quickly in an Instant Pot™ is a great way to spice up a cool fall or winter day. You can serve it over rice or slurp it up as a soup.

Instant Pot curry ckicken


• 2 Tbsp olive oil
• 2 lbs boneless chicken thighs, cut into 1 1/2-inch pieces
• 1 medium onion, cut into 1-inch pieces
• 1 green pepper, cut into 1-inch pieces
• 2 stalks celery, cut into 1-inch pieces
• 1/2 cup baby carrots, sliced into rounds
• 2 tsp minced garlic
• 1/8 tsp cayenne pepper
• 1 to 1 1/2 Tbsp curry powder (depending on how you like it)
• 1 14-ounce can diced tomatoes
• 1 13.5-ounce can coconut milk


1. Set Instant Pot to sauté
2. When oil is hot, add chicken pieces and brown
3. Turn Instant Pot off

Instant Pot Curry add all ingredients4. Add all remaining ingredients and stir

Instant Pot Curry Chicken 5 minutes5. Set Instant Pot to manual, high for 5 minutes

Final Instant Pot Curry chicken and veggies6. When done, quick release
7. Serve over rice or in bowls as a soup


Read last week’s Instant Pot recipe, bacon-wrapped turkey, here



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2 years ago

Ditch tomato, substitute 6 tablespoons of peanut butter. It becomes peanut curry chicken.

Elaine Ashton
2 years ago

Somebody needs to tell Nanci that one would use a STALK of celery — not a “stock” — no such thing with regard to celery — stock up on the celery in your refrigerator is OK.

RV Staff
2 years ago
Reply to  Elaine Ashton

Ha! Thanks, Elaine! I guess I forgot to proof the list of ingredients when I was proofing the rest of this post. It’s been fixed. 🙂 —Diane at

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