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.
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.