Instant Pot Chicken Curry (Dairy-Free + Gluten-Free)

There’s nothing quite like a warm bowl of curry—rich, fragrant, and packed with flavor. This Instant Pot Chicken Curry is one of those comforting meals that comes together quickly and effortlessly, making it perfect for busy weeknights. Made with wholesome ingredients like red lentils, onions, tomatoes, and warming Indian spices, it’s a hearty, nutrient-dense dish that you’ll want to make on repeat. The best part? It’s naturally gluten-free and dairy-free!

Why You’ll Love This Instant Pot Chicken Curry

If you’re looking for a flavorful, protein-packed dinner that’s both nourishing and easy to prepare, this recipe is it. Thanks to the Instant Pot, everything cooks together beautifully in one pot, infusing the chicken and lentils with deep curry flavor. It’s great for meal prep and customizable to suit your preferences or pantry staples.

If you love cozy meals like this, you’ll definitely want to try my Coconut Lentil Curry with Salmon next—it’s another warming dish.

Ingredients

• Chicken
• Red lentils
• Onion
• Garlic
• Ginger
• Tomatoes
• Chicken broth (or veggie broth)
• Curry powder
• Garam masala
• Cumin
• Turmeric
• Chili flakes (optional)
• Olive oil or coconut oil
• Salt
• Pepper
• Fresh cilantro (for garnish)
• Cooked rice (for serving)
• Sliced avocado (for serving)

See recipe card for quantities.

Protein Breakdown

This recipe is not just flavorful—it’s also packed with protein:

• Chicken: One serving (~4 oz cooked) provides around 25g of protein.
• Red lentils: ½ cup cooked offers about 9g of protein.
• Combined per serving (assuming standard portions): ~30–35g of protein.

This makes it an ideal post-workout meal or a satiating dinner that’ll keep you full for hours.

Recipe Alternatives

• Vegan option: Swap chicken for cubed tofu or chickpeas. Use vegetable broth instead of chicken broth.
• Spice level: Omit chili flakes for a milder version or add extra if you like it fiery.
• Creamy version: Stir in a splash of coconut milk at the end for a creamier curry (still dairy-free!).
• Low-carb: Serve over cauliflower rice instead of regular rice.

Storage & Meal Prep

This chicken curry is a meal prep dream. Store leftovers in an airtight container for up to 4 days in the fridge. It also freezes well—just cool completely before transferring to freezer-safe containers. Reheat on the stove or in the microwave with a splash of water or broth to loosen it up.

For meal prep, cook a large batch and portion it with rice and avocado into glass containers for ready-to-grab weekday lunches.

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📖 Recipe

Cozy Instant Pot Chicken Curry (Dairy-Free + Gluten-Free)

This easy Instant Pot Chicken Curry is hearty, gluten-free, and dairy-free. Made with red lentils, Indian spices, and tomatoes, it’s a protein-rich, one-pot dinner perfect for meal prep.

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Course Dinner

Ingredients

  

• 1 lb boneless skinless chicken thighs or breasts, cut into chunks
• ¾ cup dry red lentils rinsed
• 1 medium onion diced
• 3 cloves garlic minced
• 1 tablespoon fresh ginger grated
• 1 cup diced tomatoes fresh or canned
• 1 ½ cups chicken broth or veggie broth
• 1 tablespoon curry powder
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• ½ teaspoon turmeric
• ¼ teaspoon chili flakes optional
• 1 tablespoon olive oil or coconut oil
• 1 teaspoon salt adjust to taste
• ½ teaspoon black pepper
• Fresh cilantro chopped (for garnish)
• Cooked rice for serving
• Sliced avocado for serving

Instructions

 

Step 1: Sauté the aromatics

• Turn your Instant Pot to the “Sauté” setting. Add the oil, then stir in the diced onion. Cook for about 2–3 minutes until soft. Add in the garlic and ginger, and sauté another 30 seconds until fragrant.

Step 2: Toast the spices

• Add curry powder, cumin, garam masala, turmeric, and chili flakes. Stir continuously for 1 minute to let the spices bloom.

Step 3: Add the main ingredients

• Press “Cancel” to stop the sauté function. Add the chicken, rinsed red lentils, diced tomatoes, broth, salt, and pepper. Stir to combine and scrape up any bits stuck to the bottom of the pot to prevent burning.

Step 4: Pressure cook

• Secure the Instant Pot lid and set the valve to “Sealing.” Select “Pressure Cook” or “Manual” mode and set the timer for 10 minutes on High Pressure.

Step 5: Release the pressure

• Once the cooking time is complete, allow the pressure to naturally release for 5 minutes, then perform a quick release for the remaining pressure.

Step 6: Finish and serve

• Open the lid carefully, stir the curry, and taste for seasoning. Serve over fluffy cooked rice, topped with sliced avocado and a sprinkle of fresh cilantro.

Keyword chicken, dairy free, high protein, instant pot

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