• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Paint The Kitchen Red
  • Home
  • Recipes
    • Instant Pot
    • Non Instant Pot
  • Tips
  • Shop
  • About
  • Contact
  • Navigation Menu: Social Icons

go to homepage
Homepage link
  • Home
  • Tips
  • Instant Pot Recipes
  • Other Recipes
  • Contact
  • About
  • ×

    Home » Instant Pot » Instant Pot Chicken Curry

    Instant Pot Chicken Curry

    As an Amazon Associate I earn from qualifying purchases. Please read the disclosure.    

    Published: Jan 4, 2017 Updated: Feb 27, 2020 by Paint the Kitchen Red | 225 Comments

    Instant Pot Chicken Curry Pinterest - white bowl with chicken curry garnished with cilantro

    This authentic Indian Instant Pot chicken curry is a delicious family recipe. Made with bone-in chicken, the Instant Pot cooks up tender chicken with lots of flavor.  Now you can skip takeout and make this easy chicken curry recipe at home, from scratch in no time.

    Indian Instant Pot chicken curry with potatoes with cilantro on top in white bowl on straw placemat

    [August 2018 Update: After receiving comments and suggestions from readers, I’ve recently tweaked this Instant Pot Indian Chicken Curry recipe. The pressure cooking time for chicken before adding potatoes has been reduced from 15 minutes to 9 minutes.  This is assuming you’re cooking the dish as written, with potatoes added to the chicken and pressure cooked an additional 6 minutes.  The recipe has been tested with the changes!]

     

    If I had to pick my favorite Instant Pot Indian recipe, this is it!  For those of you who’ve been following my blog, you might remember my mom’s Indian chicken curry (stovetop) recipe.

     

    As much as I love that recipe,  I also love the Instant Pot version of Indian chicken curry and so does everyone I share it with – it’s comfort food; just add some rice or naan and that’s a meal right there.

     

    One of the first dishes I wanted to try out when I first got my Instant Pot was my mom’s Indian chicken curry.  If you’re looking for a delicious Instant Pot Indian recipe that’s sure to please, you’ve found it!

     

    Many people who’ve only had Indian food in a restaurant may be surprised to see Indian chicken curry with potatoes.  But potatoes are a common addition to chicken curry recipes made in Indian kitchens.  Give it a try!

     

    Adapting family favorite recipes to the Instant Pot is easy enough if you can figure out the amount of water and the time to cook.

     

    Sometimes I get it on the first try and sometimes I have to tweak it a bit.  My ever-patient family sometimes has to eat the same thing a few days in a row! But you’re lucky, because we’re doing the research and you get to try out the tested recipe.

     

    Anyone who loves Indian curry recipes is going to love this Instant Pot Indian chicken curry recipe.  My favorite way to eat this Indian chicken curry is with rice and papadum (thin crisp wafers).  I like to crumble the papadum into the rice and curry!

    Click Below to Check out all my Indian Recipes!Indian Recipes Category Paint the Kitchen Red

    Tips

    – One of the changes I made for the Instant Pot version is to use bone-in chicken. I feel that bone-in chicken thighs and drumsticks cook so well and quickly in the Instant Pot, and are so flavorful.

    If you’d like to use whole boneless chicken, you can reduce the chicken cooking time to 10 minutes total.  If you want to cut up the chicken, you can cook the potatoes and chicken together for 5 minutes.


    – The other change I made was that I added a thickener at the end, because the curry was not thick enough for my taste. The Instant Pot allows dishes to cook with hardly any water loss, so the end result is not as thick as when cooked on the stove.

    You might like it just fine, so feel free to omit this step. You can thicken the Instant Pot chicken curry in one of two ways: either by cooking down the liquid in saute mode at the end, or by adding a thickener.

    I chose to add ground up cashew nuts, which I do with the stove-top version also. This is a trick my mom taught me. You can add coconut milk, coconut cream, heavy cream or purchased cashew butter, if you prefer.


    – Before beginning pressure cooking, make sure you deglaze the inner pot so there’s nothing stuck to the bottom or you can have trouble with the Instant Pot pressurizing.


    – I sometimes like my potatoes be firm and so I reduce the second pressure cooking time to 3 minutes.  The chicken is cooked just fine.


    – If possible, use a homemade garam masala, preferably ground fresh.   If you don’t have your own garam masala, here’s a quick recipe:

    • 1 1/2 tsp whole cloves (1 tsp powdered)
    • 2 inch piece of cinnamon stick (1 tsp powdered)
    • 30 cardamom pods (1 tsp powdered)
    • 1/4 nutmeg (1/2 tsp powdered)
    • 1 tsp fennel seeds (1 tsp powdered)
    • 2 pieces star anise (1 tsp powdered)

    Grind in a coffee grinder or mix powders together and store in a cool dry place.  The aroma is heavenly!!

    If you enjoy Indian food, you can try my other Instant Pot Indian recipes like Instant Pot Indian Beef Curry and Instant Pot Aloo Gobi | Indian Cauliflower with Potatoes.

    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 Indian Chicken Curry.

    GO DIRECTLY TO RECIPE

    Instant Pot Chicken Curry Ingredients

    Instant Pot Chicken Curry Ingredients 1 collage - butter, cinnamon, bay leaves, cumin seeds, spices, salt, garam masala Instant Pot Chicken Curry Ingredients 2 - onions, garlic, ginger, tomato paste, chicken, water, potatoes, cilantro

    Instant Pot Chicken Curry Step-by-Step guide

    Indian Instant Pot Chicken Curry Steps 1 collage - saute, cinnamon bay leaves cumin in ghee, onion garlic ginger

    • Press ‘Saute’.
    • Melt butter and add cinnamon, cumin seeds and bay leaves and stir till fragrant, being careful not to burn.
    • Add onions, garlic and ginger, and saute till golden brown, about 7 minutes.

     

    Indian Instant Pot Chicken Curry Steps 2 - tomato paste, cancel, added spices

    • Add tomato paste mixture to the Instant Pot and stir.
    • Saute until tomato paste is cooked, about 3 minutes. If it sticks to the bottom, add a tablespoon or two of water.
    • Press ‘Cancel’ to turn Instant Pot off, otherwise spices can burn.
    • Add coriander, turmeric, black pepper, cayenne, salt and stir till fragrant.
    • Deglaze the pot with water or broth so there’s nothing stuck to the bottom of the inner pot.

     

    Indian Instant Pot Chicken Curry Steps 3 -saute, added chicken, broth

    • Press Saute again to turn on Instant Pot.
    • Add chicken pieces, stir to coat with spice mixture.
    • Add 1/2 cup water.

     

    Instant Pot Duo Manual mode 9 minutes collage - close lid, press manual, press - or +, display shows 9 - Paint the Kitchen Red

    • Close Instant Pot Lid, and make sure steam release handle is in the ‘Sealing’ position.
    • Press ‘Manual’ or ‘Pressure Cook’ and ‘+’ or ‘-‘ until display reads ‘9’ (9 minutes).

     

    Indian Instant Pot Chicken Curry Steps 5 collage - On, float valve up, L0:00

    • 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 9 to 0; it will switch to ‘Keep Warm’ mode and display ‘L0;00’.

     

    Indian Instant Pot Chicken Curry Steps 6 collage - towel used to turn steam release handle, float valve down, open instant pot with cooked chicken

    • Do a Quick Release: move the steam release handle to ‘Venting’. I like to place a folded towel over the steam release handle and move it to the venting position. Remove the towel after turning the knob.
    • When your Instant Pot is depressurized, the float valve will be in the down position.
    • Press ‘Cancel’ and open the Instant Pot.

    Indian Instant Pot Chicken Curry Steps 7 collage - open added potatoes, close lid, manual, 6 minutes

    • Add cubed potatoes and garam masala to Instant Pot.
    • Close Instant Pot Lid and make sure steam release handle is in the ‘Sealing’ position.
    • Press ‘Manual’ or ‘Pressure Cook’ and ‘+’ or ‘-‘ until display reads ‘6’ (6 minutes).

     

    Indian Instant Pot Chicken Curry Steps 5 collage - On, float valve up, L0:00

    • 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 6 to 0; it will switch to ‘Keep Warm’ mode and display ‘L0;00’.

     

    Indian Instant Pot Chicken Curry Steps 8 collage - use towel to turn steam release handle, float valve down, open added blended cashews, saute

    • Do a Quick Release of steam.
    • When your Instant Pot is depressurized, the float valve will be in the down position.
    • Open Instant Pot and add cashew paste to the Instant Pot chicken curry and stir to combine.
    • Press ‘Saute’  and heat through.

     

    Indian Instant Pot Chicken Curry Finished in open Instant Pot with cilantro on top

    • Turn off Instant Pot, sprinkle Instant Pot Indian chicken curry with cilantro and serve with rice, bread or naan.

    Instant Pot Indian Chicken Curry in a white bowl on a straw background; garnished with chopped cilantro

    Instant Pot Chicken Curry

    This Indian Instant Pot chicken curry is flavorful and creamy and is sure to please any Indian Curry lover.
    4.85 from 57 votes
    Print Pin Rate
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour
    Servings: 6
    Calories: 321 kcal
    Author: Paint the Kitchen Red

    Ingredients

    • 3 tbsp butter or ghee
    • 1 large bay leaf
    • 2 inch cinnamon stick
    • 1/2 tsp cumin seeds
    • 2 cups onions - chopped fine
    • 1 Tbsp garlic - minced
    • 1 Tbsp ginger - minced
    • 2 Tbsp tomato paste
    • 1 1/2 Tbsp coriander powder
    • 3/4 tsp turmeric powder
    • 3/4 tsp black pepper powder
    • 3/4 tsp Kashmiri chili powder - or cayenne (or to taste)
    • 1 1/2 tsp salt - or to taste
    • 3 lbs chicken thighs or drumsticks - bone-in
    • 2 cups potato - cut into 1 1/2 inch cubes
    • 1/2 cup water or chicken broth
    • 1 1/2 tsp garam masala
    • 2 Tbsp cashew paste **
    • 1/4 cup chopped cilantro

    Instructions

    • In Saute mode, melt butter. Add cinnamon, cumin seeds and bay leaf and stir till fragrant, being careful not to burn.  Add onions, garlic and ginger, and saute till golden brown, about 7 minutes.
    • Add tomato paste mixed with 2 Tbsp water and stir.
    • Saute until tomato paste is cooked, about 3 minutes. If it sticks to the bottom, add another tablespoon or two of water.
    • Press Cancel to turn off Instant Pot. Otherwise, spices can burn when you add them.
    • Add coriander, turmeric, black pepper, cayenne, salt and stir till fragrant.
    • In Saute mode, add chicken pieces and stir to coat with spice mixture.
    • Add 1/2 cup water or chicken broth.
    • Close the lid and pressure cook on High Pressure for 9 minutes.
    • Do a Quick Release of pressure.  [Read More: The Different Pressure Release Methods].
    • Open the lid and add cubed potatoes and garam masala to chicken and stir gently.
    • Close the lid and pressure cook on High Pressure for 6 minutes.
    • Do a Quick Release.
    • Open the lid and add cashew paste, stir the chicken curry and heat through in Saute mode.
    • Turn off the Instant Pot, sprinkle chicken curry with cilantro and serve with Instant Pot basmati rice, bread or naan.

    Notes

    • Recipe has been modified to pressure cook the chicken for 9 minutes rather than 15 minutes before adding the potatoes for a further 6 minutes.
    • At 6 minutes, the potatoes cook very well. You can reduce the cooking time to 3 minutes for firmer potatoes.
    • ** To make cashew paste, blend 1/4 to 1/3 cup cashews with water to make a thick (like peanut butter) paste. Substitute cashew paste with cashew butter or heavy cream or coconut cream. You can also thicken the curry by cooking down the liquid at the end, in 'Saute' mode. If you prefer a thin curry, you can omit the thickener altogether.
    • Prep time does not include steps that are already accounted for in the ingredient list, e.g. chopped onions, minced garlic, diced chicken, etc
    • See the blog post for more detailed recipe tips, including homemade garam masala.

    Nutrition

    Serving: 1 serving | Calories: 321 kcal | Carbohydrates: 14 g | Protein: 19 g | Fat: 22 g | Saturated Fat: 8 g | Polyunsaturated Fat: 3 g | Cholesterol: 125 mg | Sodium: 670 mg | Fiber: 2 g | Sugar: 3 g
    CourseMain Dishes
    CuisineIndian
    Main Ingredientchicken
    Have you made this recipe?I love seeing your photos! Tag me on Instagram @PaintTheKitchenRed hashtag #paintthekitchenred
    Thank you for visiting Paint the Kitchen Red. All photos and content are copyright protected. Please don’t use any content without prior written permission. If you’ve made this recipe and would like to share it with your friends, please link back to this recipe. Thank you!

    I am not a certified nutritionist.  I provide my best estimate of nutritional information merely as a courtesy to my readers.  If you depend on nutritional information for dietary or health reasons,  I suggest using your favorite online nutrition calculator to confirm the nutritional value of this recipe based on the actual ingredients that you use.

    If you loved this recipe, please give it a 5 Star rating in the comment section below and/or share on social media using the social media share buttons at the top and bottom of this post. Thank you!

    BACK TO TOP

    You might also like to try:

     

    Instant Pot Chicken Tikka Masala in bowl on bright blue plate, with yellow rice, red onions and green chilis and yogurt (raita) in bowls in background - Paint the Kitchen Red

     

    Instant Pot Chicken Curry Soup P Paint the Kitchen Red

     

    Instant Pot Lamb Biryani portrait image with 3 brass bowls on blue table - Paint the Kitchen Red

    Instant Pot Chicken Tikka Masala Instant Pot Chicken Curry Soup Instant Pot Biryani


    Previous Post: « Instant Pot Hard Boiled Eggs in 2 Minutes
    Next Post: Easy Instant Pot Chocolate Lava Cake »

    Reader Interactions

    Comments

    1. Molly

      January 09, 2021 at 7:48 am

      Can I sub tomato sauce for tomato paste?

      Reply
      • Paint the Kitchen Red

        January 09, 2021 at 9:56 am

        Molly, yes you can. You can use 5 to 6 tablespoons of tomato sauce (tomato passata).

        Reply
    2. Heather S.

      December 07, 2020 at 6:50 pm

      5 stars
      This is phenomenal! It tastes so rich and comforting, with layers of flavor! We made it with ground ginger and cinnamon not fresh or cinnamon sticks, and it turned out great! We also used skinless, boneless chicken. I could see adding peas, spinach, or green beans, too. Such a fantastic recipe — so authentic — thank you SO much!!! 🙂

      Reply
      • Paint the Kitchen Red

        December 08, 2020 at 9:02 pm

        Heather, aww – I’m so glad to hear this. That makes me happy 🙂

        Reply
    3. Glynnis

      September 28, 2020 at 1:31 pm

      Hi! I made this once and my family tore it up, so I am going to make a bigger batch tonight. Is is safe to just double everything?

      Reply
      • Paint the Kitchen Red

        September 28, 2020 at 2:12 pm

        Hi Glynnis – if you’re using bone-in chicken, you might have some issues with sealing. I would add a bit extra water or broth and to make sure the bottom is covered by liquid, I would elevate the chicken on a low rack. Hope all that makes sense 🙂 If you’re doing boneless chicken thighs, cut into 1 1/2 to 2 inch pieces. You can double everything and cook the potatoes and chicken together for about 4 to 5 minutes, quick release. That should give you no sealing issues.

        Reply
    4. Steph

      September 11, 2020 at 12:03 am

      Sounds delicious. How many minutes would it take if carrots substituted the potatoes?

      Reply
      • Paint the Kitchen Red

        September 11, 2020 at 2:37 pm

        Steph, carrots cook quicker so about 2 minutes should be good.

        Reply
        • Steph

          September 11, 2020 at 4:07 pm

          Thank you!

          Reply
    5. Christine

      September 07, 2020 at 1:37 pm

      5 stars
      I have made this recipe a few times already and it always comes out so tasty even without the cashew paste! Thank you for sharing!

      Reply
      • Paint the Kitchen Red

        September 08, 2020 at 9:27 am

        You’re so welcome, Christine. Thanks for taking the time to comment.

        Reply
    6. Andrea

      July 30, 2020 at 12:08 pm

      I made this last night and it was delicious.
      How would I make it spicier yet still keep that great balance of spices? I’m new to cooking Indian food and my family can’t get enough.
      Thanks!

      Reply
      • Paint the Kitchen Red

        July 30, 2020 at 12:25 pm

        Andrea, thank you for your question. I’m glad you enjoyed the recipe. I increase the spiciness by adding more Kashmiri chili powder or cayenne pepper. I would another 1/2 teaspoon to start and see it works for you.

        Reply
    7. Norma

      July 25, 2020 at 8:57 pm

      5 stars
      Definitely a 5-star rating!

      Reply
    8. Sylvia

      July 25, 2020 at 8:54 pm

      I made this for my husband and he absolutely loved it. The instructions were easy to follow. Thank you for sharing!

      Reply
      • Paint the Kitchen Red

        July 26, 2020 at 1:50 pm

        Sylvia – thanks for letting me know. I’m glad to hear y’all liked the recipe 🙂

        Reply
    9. Jaymie

      July 13, 2020 at 9:01 pm

      5 stars
      This was so delicious! The family loved it!
      Saving this recipe; will definitely be making
      it again!

      Reply
      • Paint the Kitchen Red

        July 14, 2020 at 10:52 am

        Awesome, Jaymie! I’m so glad you enjoyed the recipe.

        Reply
    10. Marta

      July 12, 2020 at 10:10 am

      5 stars
      Delicious, even without the cashew paste ( I did not have It on hand…….next time)

      Reply
      • Paint the Kitchen Red

        July 12, 2020 at 2:37 pm

        Hey Marta, that’s so kind of you to take the time to comment – thank you!

        Reply
    11. Hitee

      June 09, 2020 at 7:04 pm

      Fantastic recipe! So easy and the flavors are just perfect. The cashew paste really brings it together at the end I thought.
      My variations were using additional garlic and ginger because I never really have enough of that, boneless skinless chicken thighs, some Thai green chilies, and cooking it for only four minutes with the potatoes in there. The potatoes added such a great dimension to the dish, adding a little sweetness with all the spice. Thank you for a great recipe!

      Reply
      • Paint the Kitchen Red

        June 10, 2020 at 2:46 pm

        Hitee – I’m so glad to hear that you enjoyed the recipes. I frequently use boneless skinless thighs cut up, so that’s a perfect way to do it.

        Reply
    12. Margaret

      May 28, 2020 at 7:05 pm

      5 stars
      I’m doing a lot more cooking since the stay at home order where I live. I love my instant pot, but don’t really cook that often. I’ve bookmarked your page because your recipes are always a hit. I made this tonight and loved it. I never know how much cayenne to use, 1/2 tsp was too spicy for me lol! I’ll try a little less next time. It was still quite tasty. I didn’t have bay leaves either, and I’m not partial to cinnamon so I left those out. I liked the consistency of it so I didn’t have to simmer or add coconut milk (although that may have helped with the spice :)). Even with all this, it was very flavorful, a bit hit for me. I’ll make this one again…. and again. I can’t wait to have leftovers tomorrow 😋Thanks a lot for the recipe!

      Reply
      • Paint the Kitchen Red

        May 28, 2020 at 7:56 pm

        Thank you Margaret! Leftovers of this curry are even better!

        Reply
    13. Ian

      May 10, 2020 at 10:39 pm

      Great recipe! Easy to follow and tasted delicious. Took your advice and sautéed after pressure cooking to thicken and it ended up being the perfect consistency. I decided to serve with greek yogurt and cashews (perhaps terribly inauthentic, but good!)

      Reply
      • Paint the Kitchen Red

        May 11, 2020 at 2:12 pm

        Ian, yogurt is a staple at every meal in Indian homes 🙂 Thanks for commenting and I’m happy to hear you liked the recipe.

        Reply
    14. Daphne

      May 02, 2020 at 3:44 pm

      5 stars
      This was a mild, nicely flavoured curry and the instructions were perfect for a novice instant pot user. Thanks!

      Reply
      • Paint the Kitchen Red

        May 02, 2020 at 4:30 pm

        Aww, thanks Daphne! I’m glad you liked the recipe and found it easy to make. Give my chicken tikka masala and cashew butter chicken curry a try too!

        Reply
    15. Mo

      March 17, 2020 at 11:13 am

      5 stars
      This is such an amazing recipe. I’ve made it three times now and the last time I added a little more water and an extra cup of veggies and it was delicious. Absolutely in love with it. Have not added cashew paste but it doesn’t need it if you don’t have it.

      Reply
      • Paint the Kitchen Red

        March 17, 2020 at 2:23 pm

        Mo, thank you so much. It’s very kind of you to leave a comment and review – I’m so happy to hear you like the recipe so much.

        Reply
      • Mary Brannigan

        September 26, 2020 at 6:46 pm

        5 stars
        I just made this tonight for the first time and it was fabulous! Great flavour and perfect tender chicken and potatoes. It’s a keeper. 😊

        Reply
    16. Louise

      February 24, 2020 at 6:26 am

      5 stars
      This recipe hit the spot! It’s definitely a make again!

      Reply
      • Paint the Kitchen Red

        February 25, 2020 at 9:09 am

        Glad you like it, Louise. Thanks for the comment and rating!

        Reply
    17. Anika

      February 18, 2020 at 7:41 am

      5 stars
      This was delicious! Would make it again.
      I used 2 lbs boneless skinless chicken thighs and cooked with potatoes at the same time for 9 minutes. The flavors were perfect. I did simmer for few more minutes to make the gravy a lil thicker. Everything turned out kinda mushy than my liking. Do you think I can cook them under high pressure for less than 9 minutes next time? Thanks!

      Reply
      • Paint the Kitchen Red

        February 22, 2020 at 7:39 am

        Anika, you definitely cooked the potatoes (and chicken to a lesser extent) too long. If you want to use boneless chicken thighs do what I do: cut the chicken into about 2-inch size, pressure cook chicken and potatoes for 4 minutes. See how you like that. Let me know how it goes 🙂

        Reply
    18. Stephanie

      January 09, 2020 at 5:43 pm

      5 stars
      This was delicious! My husband said it’s just like his uncle’s chicken in India. I didn’t have any potatoes but didn’t miss them. I added a little extra of all of the spices as we like things flavourful.

      Reply
      • Paint the Kitchen Red

        January 09, 2020 at 9:56 pm

        That’s wonderful to hear, Stephanie! Thank you for the comment.

        Reply
    19. Barbara

      December 30, 2019 at 8:52 am

      5 stars
      This has been my go to chicken curry recipe for the past 6 months and we have one every week! Tbe whole family love it and I’ve recommended it to many friend with great feedback. It never fails, has such a wonderful authentic taste and is so easy to prepare, much nicer than resturant varieties. I haven’t tried it but wonder if this recipe could be used for lamb instead of chicken or would otther spices be needed. Anyway great cooking and thank you!

      Reply
      • Paint the Kitchen Red

        January 01, 2020 at 2:31 pm

        Thank you so much, Barbara! I love sharing my family recipes with y’all! I use this base recipe for mattar paneer, shrimp… but haven’t made lamb. I feel it would taste great. I normally cook stew-sized lamb pieces for about 15 minutes and feel a natural release is best. So for the potatoes, either omit or add some pan-fried potatoes in at the end. Or turn on saute mode and add some chopped spinach at the end.

        Reply
    20. Linda

      November 09, 2019 at 10:20 pm

      5 stars
      This was just absolutely delicious!! The flavor was authentic and total comfort food!!

      Reply
      • Paint the Kitchen Red

        November 10, 2019 at 2:40 pm

        Thanks Linda! I just finished leftovers last night – I feel this curry tastes even better the next day or later 🙂

        Reply
    « Older Comments
    Newer Comments »

    Questions, Comments? I love hearing from my readers and I reply to all comments! Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate This!




    Primary Sidebar

    A Little Bit About Me…..

    Neena profile thumbnail - Paint the Kitchen RedWelcome to Paint the Kitchen Red! I’m Neena and I create Instant Pot how-to guides and recipes with flavors from around the world. Read More►

    Reader Favorites

    Instant Pot Panang Curry with chicken, green beans, red and green peppers, Thai basil in a white bowl on a light wood background

    Thai Instant Pot Panang Curry with Chicken

    Instant Pot Indian Fish Curry in dark bowl

    Instant Pot Fish Curry | Fish Molee

    Instant Pot Thai Peanut Noodles in black bowl garnished with cilantro - Paint the Kitchen Red

    Healthy Instant Pot Thai Peanut Noodles

    Instant Pot Gumbo L21 - Paint the Kitchen Red

    Delicious New Orleans Instant Pot Gumbo

    Instant Pot Jambalaya in orange bowl with shrimp, sausage and rice - Paint the Kitchen Red

    Best Instant Pot Jambalaya Recipe

    Two white bowls of yellow colored chicken curry soup garnished with red jalapenos and green onions on an orange napkin

    Coconut Chicken Curry Soup

    Instant Pot Thai Red Curry with colorful vegetables in white bowl with spoon on rich red napkin. From Paint the Kitchen Red

    Instant Pot Thai Red Curry with Chicken

    Indian Instant Pot Chicken Curry with cilantro in white bowl on straw placemant

    Instant Pot Chicken Curry

    Instant Pot Chili in white bowl on green cloth with cornbread; topped with cheese, sour cream and green onions - Paint the Kitchen Red

    Homemade Instant Pot Chili (using Dried Beans)

    Instant Pot Pasta - Penne Sausage with Tomato Cream sauce in a white bowl- Paint the Kitchen Red

    Instant Pot Pasta with Sausage in Tomato Cream Sauce

    Instant Pot Red Beans and Sausage served on rice in a black bowl on a white wooden background with multicolor napkins. Garnished with parsley and green onions - Paint the Kitchen Red

    Authentic Instant Pot Red Beans and Rice Recipe

    Instant Pot Fried Rice - bowl of rice with vegetables garnished with green onions in blue bowl on blue napkin with chopsticks

    Easy Chinese-style Instant Pot Fried Rice Recipe

    Footer

    AS FEATURED ON

    Paint the Kitchen Red As Featured On Huffington Post, BuzzFeed, Brides.com, CNBC, msn, NBC News, Popsugar

    Copyright © 2021 Paint the Kitchen Red ● All Rights Reserved ● Contact ● Disclosure and Privacy