Instant Pot Curry Chicken and Rice

3 from 1 reviews

This instant pot curry chicken and rice recipe is the easiest dinner EVER. You add everything to your pressure cooker, set the timer, and dinner is ready in 20 minutes. Serve it up with some toasted naan and a sprinkle of cilantro!



  • 1 cup basmati rice
  • 1 Tablespoon olive oil
  • 114 oz. jar red curry sauce (I used Kroger brand)*
  • 1 cup broth
  • ½ teaspoon sea salt
  • ½ teaspoon red pepper flakes
  • 1 lb. chicken breasts 
  • cilantro for garnish


  1. Prep your chicken. Slice the breasts into halves or thirds. This helps them to cook evenly along with the rice. 
  2. Combine rice, oil, curry sauce, broth, red pepper flakes, and sea salt. Stir together. Place the chicken breasts on top of the mixture.
  3. Turn your Instant Pot onto high pressure and set the timer for 6 minutes. When the time is up, carefully open the quick release valve.
  4. Remove the chicken and chop it into bite-sized pieces. Stir in the chickpeas, then add chicken back into the pot. 
  5. Serve with fresh cilantro and warm naan!

Keywords: chicken, pressure cooker, main dish, instant pot, basmati, healthy, chickpeas