Instant Pot Chicken Curry Soup is an Indian curry-flavored creamy chicken soup that’s going to have everyone going back for seconds. Serve this curried Indian chicken soup with crusty bread or over rice.



Instant Pot Chicken Curry Soup is going to be a part of your regular meal rotation if you like Indian flavors and are looking for a hearty, satisfying, and easy soup recipe.

This spicy chicken curry soup recipe contains an ingredient that I don’t use very often: curry powder. Confession time: I once was a curry powder snob, as in “no one who cooks authentic Indian food would EVER use curry powder!”

But that was before I tried it out in this recipe, and I realized that there are definitely occasions when curry powder is a great option. Most Indian cooks don’t use curry powder in their cooking, but rather use individual spice flavorings (like coriander, cumin, turmeric, garam masala) or prepared spice mixes (available at Indian grocery stores) that are specifically tailored for each dish.

Curry powder was invented back when India was a British colony and the British prepared it as a spice mix to duplicate the intricate flavorings they liked in Indian cuisine. There are many different brands of curry powder, and you can find one that suits your tastes.

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Tips and Substitutions I’ve tried McCormick Curry Powder and Spice Islands curry powder in this recipe and both have worked out great. If you’re using another brand, check the ingredients for salt and adjust the quantity of added salt in this recipe. The amount of curry powder called for in this recipe can be increased if you want a stronger flavor. If your curry powder has been sitting in your cupboard for a long time, do yourself a favor and get a fresh new bottle; you’ll be glad you did! If you like things spicy, you can add some more jalapeno. Or here’s a tip: I frequently use serrano chili peppers instead of jalapenos because they have more heat, and I find their spice to be more consistent. Some jalapeno peppers can be really hot while others can be milder. And if you don’t like a lot of spice, you can omit the jalapeno. I find that canned diced tomatoes work great in this recipe, but I do use fresh diced tomatoes on occasion. If you’re not a fan of coconut milk, substitute with 1/2 cup of heavy cream.

If you’re new to the Instant Pot and aren’t familiar with how to use it, please read the Instant Pot DUO Beginner’s Quick Start Guide or the Instant Pot ULTRA Beginner’s Quick Start Guide first and then come back here to learn how to make Instant Pot Chicken Curry Soup.

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Instant Pot Chicken Curry Soup Ingredients

Instant Pot Chicken Curry Soup Step-by-Step Instructions

Instant Pot DUO: Select the ‘Saute’ function.

Select the ‘Saute’ function. Instant Pot ULTRA: Select the ‘Saute’ function and press ‘Start’.

Once Instant Pot has warmed up, melt butter or ghee in the inner pot.

Add onions and saute until golden brown, about 2 minutes.

Add garlic, ginger, and jalapenos. Stir well.

Cook mixture until fragrant, about 30 seconds to 1 minute.

Add curry powder, salt, and pepper; stir till fragrant.

* If the Instant Pot becomes too hot and the ingredients are burning, turn it off to cool it down and turn back on once cooled. You don’t want to burn the spices! If you need to, add a tablespoon of broth to deglaze the inner pot if you find that the ingredients are browning too quickly.

Add chicken and stir to coat with spices.

Add 1/4 cup of chicken broth to deglaze. There should be no brown bits stuck to the bottom of the inner pot.

Add remaining chicken broth and tomatoes.

Stir well.

Instant Pot DUO Pressure Cook:

Close the lid and make sure steam release handle is in ‘Sealing’ position

Press ‘Manual’ (or ‘Pressure Cook’) and ‘+’ or ‘-‘ until display reads ‘5’ (5 minutes).

Instant Pot ULTRA Pressure Cook:

Close the lid.

Select Pressure Cook mode and adjust time to 5 minutes (00:05).

Press ‘Start’.

Instant Pot display will change to ‘On’.

Once the Instant Pot is pressurized, the float valve will go up.

The display will count down from 5 to 0; it will then switch to ‘Keep Warm’ mode and display ‘L0:00’ or ’00 00′ and begin to count up.

Allow the pressure to release naturally (NPR). The float valve will be in the down position. This may take 15 to 30 minutes.

If you wish, after 10 to 15 minutes, you can release any remaining pressure using the Quick Release (QR) method. See the Instant Pot Duo or Instant Pot Ultra manuals for more details about natural release and quick release.

Press ‘Cancel’ and open the Instant Pot.

Stir in spinach and coconut milk.

Instant Pot DUO: Select the ‘Saute’ function.

Select the ‘Saute’ function. Instant Pot ULTRA: Select the ‘Saute’ function and press ‘Start’.

Cook soup in ‘Saute’ mode until spinach wilts and soup is heated through.

Press ‘Cancel’ and stir in cilantro.

Serve soup in individual soup bowls over Instant Pot Rice or with crusty bread.

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