Get dinner on the table straightaway with this recipe for curry because you throw all the ingredients into your Instant Pot, stir it, put the lid on, and hit that Pressure Cooker button. It's an easy and quick weeknight meal that my family loves.
Give me the sauce
I often hear stories about a family's sauce or Sunday Sauce. Typically, that would probably bring thoughts of Italian Grandmothers serving a massive pot of meat sauce for family supper. Undoubtedly, that is true, but sauce can be so much more.
In my Dad's family, it was my Abuelito's Meat Sauce, typically used for enchiladas or tacos. Additionally, in my Mom's family, it was my Oma's version of spaghetti sauce with Bavarian and British influence (she added Maggi and curry powder) because, after World War II, she went to England and worked as a house daughter for the owner of Rolls Royce (crazy, huh?). Then there is my wife, who is half Pakistani and would easily say that her family's sauce was some version of curry.
Do you know how many varieties of curries we have from all over the world? I am unsure most even realize the multitude of types, and I have enjoyed as many as possible; Thai, Japanese, Indian, Pakistani, Vietnamese, Jamaican, and Trinidadian Curries. I take all these influences, and I create.
This recipe is my curry sauce; it's not traditional or tied to any singular culture. I use Madras curry powder, which my Oma used, and I love the flavor. Any yellow curry powder will work if you can't find Madras curry powder. I also use white miso paste, a fermented soybean paste that gives any dish an excellent and lightly sweet taste of umami. This is the recipe I use when my wife has a curry craving, but I need a quick and nourishing weeknight meal for our family. Even my Mom loves this one, and like most Moms, she is my worst critic, but I am grateful she keeps it honest with me.
This great recipe, as written, has some heat. If you are looking for a mild curry, skip the Fresno chili. Or maybe you like spice, but your kids don't, and if that is the case, make it without the Fresno and sprinkle red pepper flakes on top of your dish.
I love this recipe because you throw all the ingredients into your Instant Pot, stir it, put the lid on, and hit that Pressure Cooker button.
You can take the base of the sauce ingredients 2 - 12 and add anything that sounds good or needs to be used in your fridge. I love green beans, cauliflower, potatoes, and tofu.
Store the curry in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Check out our other Instant Pot recipes here:
- Chicken Breasts (Omit for vegetarian version)
- Garbanzo Beans or Chickpeas
- Fresno Chili
- Garlic Cloves
- Madras Curry
- Ground Ginger
- Ground Cumin
- Ground Cinnamon
- Ground Turmeric
- Sea Salt
- Ground Black Pepper
- Coconut Milk
- White Miso
- Vegetable Broth or Water
- Plain Yogurt
See recipe card for quantities.
Put all ingredients into your pressure cooker, place the lid on, hit high pressure cook for 8 minutes and let pressure cooker release naturally for 10 minutes. Remove and yogurt and cornstarch mixture to thicken curry. Add butter and stir. Enjoy with rice or all by itself.
Quick tip: this recipe is perfect for meal prep. Simply make a pot of rice at the same time and portion out you meals for a few days. Add some naan for dipping if you like to live life to the fullest.
If chicken isn't your jam, feel free to skip it and just use:
- Garbanzo beans or chickpeas - if you omit chicken add an extra can of beans
- Need it Dairy Free or Vegan - use a dairy free plain yogurt and a vegan butter to finish the dish
- Vegetarian - keep the dairy and just skip the chicken
- Spicy - add one or two additional Fresno chilies or top with Red Pepper Flakes
- Deluxe - top with yogurt, fresh cilantro and a slice of lime
- Kid friendly - omit the Fresno chili and add Red Pepper Flakes at the end for the adults
Utilizing a Pressure Cooker, I use an Instant Pot, can help quickly get nourishing dinners to the table during the week. You don't have to use an Instant Pot, use any style of Pressure Cooker for this recipe, just cook on high pressure for 8 minutes. Then let Pressure Cooker rest for 10 minutes before releasing any residual steam.
Store the curry in the refrigerator in an airtight container for up to 4 days. You can also freeze the curry for up to 3 months in an airtight freezer friendly container or storage bag.
Cubing your chicken into inch pieces allow them to cook through and not dry out.
Instant Pot Miso Curry - Made with Chicken or Chickpeas
- 1 Pressure Cooker Recipe using Instant Pot but any pressure cooker will work
- 1.5 lb chicken breasts diced or two cans chickpeas (or a combo of 1lb chicken breast and 1 can chickpeas)
- 1 Fresno chili finely chopped (remove for mild curry)
- ½ cup yellow onion finely diced
- 2 cloves garlic pressed, grated or minced
- 1 tablespoon Madras curry powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- ⅛ teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 can full fat coconut milk
- 1 tablespoon mellow white miso
- ½ cup cold water or vegetable stock
- ½ cup plain yogurt
- 1 tablespoon cornstarch or arrowroot powder
- 2 tablespoons butter
- Dry the chicken breasts and place them on the cutting board. Dice the chicken into 1-inch cubes. Add the chicken and/or chickpeas, the shallot, and minced garlic cloves.
- Mix the curry powder, ginger, cumin, turmeric, salt, and black pepper in a small bowl. Sprinkle over the ingredients in the Instant Pot and stir until combined.
- Add the remaining ingredients to the Instant Pot. Stir until combined, about 1-2 minutes. Place the lid with the seal onto the Instant Pot and twist until locked. Place on high pressure for 8 minutes. Let the Instant Pot release naturally for 10 minutes, then quickly release the remaining steam.
- Serve this miso curry with basmati, jasmine, or brown rice; also great with Naan or flour tortillas.
Looking for other recipes like this? Try these:
- Cook chicken to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw chicken
- Wash hands after touching raw chicken and if you can use different cutting board
- Ensure you have all the pieces to your pressure cooker attached and working properly before cooking. If you need help with how to use your pressure cooker please go to manufacturers website for additional information and instructions.