Instant Pot Chicken Curry with Eggplant

This easy Instant Pot chicken curry with eggplant recipe is full of Indian flavors that will have you making it again and again for quick weeknight dinners!

Call me the curry queen over here. Seriously, where is my crown? I’ve been popping out curry recipes left and right, but while that curry chicken salad is a cold lunch-like way to do curry, this is the hearty main dish version. Plus, with Instant Pot, this spicy pot of goodness is easier than ever!

Not sure what took me so long to jump on the Instant Pot bandwagon, but once I ordered this Instant Pot Duo Plus, I was hooked. I’ve used pressure cookers before, but this one makes it easy as can be. I honestly don’t see myself using all of the functions on there all that much but the sauté one, that is clutch I tell you. I’ve used that with every recipe I’ve made so far. There’s nothing quite like a one pot meal that has all the flavor of a long drawn out recipe. Its perfect for weeknight dinners or anytime really cause weekends can be just as busy!

This type of Indian curry is naturally dairy free and gluten free of course so its a good option for feeding guests with dietary restrictions. Plus, theInstant Pot is perfect for feeding guests. Sure, it isn’t fancy so its not really the best option for when you want to impress with your kitchen mastery, but when you’re having good friends over and want to get all of the prep done ahead of time so that you can actually socialize, Instant Pot is incredibly convenient.

For this recipe, you can sauté the onion and spices and then add the eggplant and other ingredients and refrigerate in the same pot until its time to cook it all. I know it isn’t recommended for food safety to have chicken in with other ingredients like that but I really don’t understand why. I wouldn’t do this long term, but for a few hours when it will all be cooked together anyways, I really don’t see the harm. If you’re a kitchen safety pro, feel free to weigh in on this. For now, I’ll be sticking with what seems like common sense and logic. 

If you aren’t an eggplant fan, don’t you worry. The eggplant really breaks up quite a bit and you won’t even know its in there in the end. It adds a fiber and makes the dish lighter and healthier than it would’ve been without it though. You get a serving of veggies or two without having to do any extra work for it.

Although I cook Indian food quite a bit, I’m not sure what the proper term is for a chicken curry like this. Its a bit thinner than others that use coconut milk as a base and has a strong tomato flavor that is complemented by the most delicious blend of spices. The fresh cilantro and touch of lime adds just a touch of freshness to the simmered brothy dish.

And if you don’t have fresh tomatoes, canned work just fine. Similarly, thighs are certainly preferable since they’ll stay more tender in the final dish, but chicken breast chunks will do in a pinch or if you’re trying to lighten it up.

Most of the spices are pretty standard but you might need to buy garam masala if you aren’t used to cooking Indian food. Its inexpensive and you can use it again in recipes like this crockpot chicken curry or this red lentil dal. Its a good spice to have on hand.

A lot of Indian food is light, healthy, and spices are good for y0u! Especially turmeric, which is a powerful antioxidant, and I try to sneak it in wherever I can for this reason. Plus, its rather tasty and has a gorgeous yellow-orange color that makes your food look absolutely curry-tastic.

If you’re not convinced that this dish is easy, check out this step-by-step.

See? Easy peasy yo. The pressure cooker does all the hard work so there isn’t any tending to the stove, worrying about burning or any other kitchen stresses that us busy gals (and guys) can’t be bothered with. Just some simple prep and a delicious meal.

Here’s what a spoonful will look like as you bring it up to your mouth. Umm, yum!

I cooked our rice on the stovetop but I’ve heard about these insert pans you can use to cook rice (or quinoa, or veggies or whatever really) in the same instant pot as something else. I haven’t used them and can’t vouch for them personally but the idea is inspiring and I’ll probably try them out soon.

To make weeknight dinners even easier, you can even make this one night and eat the leftovers another night since it keeps extremely well. Or bring it for lunch the next day. The recipe says it makes four servings but those servings are pretty big so it really just depends on your appetite. Mine is usually ravenous…

We’ve had my mother in law visiting for the last two and a half weeks so I haven’t done much blogging. I have, however, been going out to eat and socializing like a normal person.

Toddler, what toddler? It’s amazing what an adult dinner or two can do for your mental health. Aaaand, its given me tons of new ideas for recipes! So, yours truly is back in the kitchen preparing some new delectable dishes for you. Coming soon, and until then, enjoy this beautiful fall weather!

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Instant Pot Chicken Curry with Eggplant

This easy Instant Pot chicken curry with eggplant recipe is full of Indian flavors that will have you making it again and again for quick weeknight dinners!

Course Main Course

Cuisine Indian

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Calories 313 kcal

Ingredients

• 1 Tbsp. coconut oil
• 1 onion, diced
• 1 Tbsp. minced or grated ginger
• 1 tsp. minced garlic
• 1 tsp. cumin
• 1 tsp. black pepper
• 1 tsp. paprika
• 1 tsp. salt
• 1 tsp. turmeric
• 1 tsp. garam masala
• 1 eggplant, diced into 1" pieces
• 2 cups chopped fresh tomato (or a 14.5 oz. can of diced tomatoes with juice)
• 1 1/2 lbs. boneless skinless chicken thighs, fat removed and cut into 2" pieces
• 1 Tbsp. fresh lime juice
• 1/4 cup fresh chopped cilantro

US Customary - Metric

Instructions

1. Press the sauté button on the Instant Pot and set at highest setting. 

2. Add coconut oil and onion to pot and sauté onion for about 10 minutes until browned. 
   

3. Add garlic, ginger, cumin, pepper, paprika, salt, turmeric, and garam masala and stir for 1 minute. 

4. Add tomatoes, eggplant and chicken and stir to evenly coat. Secure the Instant Pot lid and close the pressure valve. Set Instant Pot to cook for 6 minutes at high pressure. 
   

5. When Instant Pot beeps, release pressure manually. 
   

6. Remove lid and stir lime juice into curry. Adjust salt level to taste. Serve over rice or quinoa and sprinkle each serving with chopped cilantro. 
   

Recipe Notes

*Cook time does not include the time that it will take for the Instant Pot to come to pressure. Expect it to take approximately 15-20 minutes of additional time for this to happen. Exact time will vary depending on the amount of ingredients in the pot and the Instant Pot model you are using. 

** To make spicy, add 1/8 - 1/4 tsp. ground cayenne pepper along with other spices.

*** Recipe was adapted from an Indian curry recipe byAshely at My Heart Beets.

Nutrition Facts

Instant Pot Chicken Curry with Eggplant

Amount Per Serving

Calories 313 Calories from Fat 99

% Daily Value*

Total Fat 11g 17%

Saturated Fat 5g 25%

Cholesterol 161mg 54%

Sodium 640mg 27%

Potassium 1008mg 29%

Total Carbohydrates 16g 5%

Dietary Fiber 6g 24%

Sugars 7g

Protein 35g 70%

Vitamin A 27.6%

Vitamin C 20.4%

Calcium 5.9%

Iron 19.9%

* Percent Daily Values are based on a 2000 calorie diet.