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Home » Recipes » Main Dishes
4.91 from 10 ratings

Instant Pot Chicken Curry with Eggplant

October 14, 2018 by Christy Gurin (updated June 16, 2025) | 28 Comments

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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. Plus it’s ready in 30 minutes, uses wholesome ingredients, and is absolutely delicious!

Close up of chicken curry and fluffy white rice, with a garnish of chopped cilantro.

Call me the curry queen. 👸 Seriously, where is my crown? I’ve been popping out curry recipes left and right, but while that curry chicken salad I shared the other day is a cold lunch curry recipe, this is it’s hearty main dish sister. Plus, as with all quick Instant Pot recipes, this spicy pot of goodness is easier to make than ever!

Although I cook Indian food quite a bit, I’m not sure what the proper term is for a curry like this. It’s 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.

Instant Pot Chicken Curry

There’s nothing quite like a one pot meal that has all the flavor of a one that takes hours to cook. It’s a major win. Plus I’m always a sucker for a good recipe with boneless skinless chicken thighs. They’re just so plump, juicy and easy to work with.

It is also very low in calories because it doesn’t have coconut milk or heavy cream in it. While coconut milk based curries are creamy and satisfying, its nice to have another tasty option for when you want something lighter but still full of flavor.

As you may know by now, I specialize in 30 minute meal ideas that are perfect for quick weeknight dinners and this is one of them my friends. If you’re into Instant Pot meals too, check out my amazing Instant Pot Irish Stew, Instant Pot Irish Stroganoff, and Instant Pot Turkey Chili.

Featured Review

5 stars

“Made this chicken eggplant curry in our instapot. It turned out fantastic. 1 small change was we had only a can of crushed tomatoes which was totally fine and I feel had no effect on rating. The recipe is just worth the 5 stars.”

– Cinnamon Flowers (Is it her real name? I hope so.)

Bowl of eggplant and chicken stew and white rice. A spoon rests on the rim of the bowl.

Ingredients and substitutions

This Instant Pot curry recipe has simple ingredients overall. 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. It’s a good spice to have on hand.

I really don’t recommend swapping out spices since these ones all work so well together in the quantities written. If you need to add more heat, a touch of cayenne will go a long way. Add it in with the rest of the spices.

And 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 fiber and you’ll get a serving of veggies or two without having to do any extra work for it. Please don’t leave it out or swap it!

  • coconut oil – for sautéing. Avocado oil works great too here.
  • yellow onion – you can swap for a white onion if needed.
  • ginger – I definitely recommend keeping the jarred pre-minced variety on hand for quick dinner prep!
  • minced garlic – as with my recommendation on the ginger, in recipes where garlic is merely complimentary, pre-minced jarred garlic works great and can be a real time saver.
  • cumin – an essential spice in Indian cooking.
  • black pepper – I prefer finely ground black pepper so you don’t get any large chunks in one bite.
  • paprika – paprika adds a rich yet subtle flavor that compliments the other spices. Smoked paprika would be okay to substitute here.
  • salt – per my usual, I used Himalayan pink salt but sea salt would work fine too.
  • turmeric – another characteristic spice used in Indian cuisine. It’s tasty and has a gorgeous yellow-orange color that makes your food look lovely. Just careful handling it since it will stain your nails. 💅
  • garam masala – this is the one spice you may not have in your spice rack. It’s an Indian Spice blend that you can buy at most super markets these days. It really ranges in color and flavor profile though and freshness is key. I linked to one I like.
  • eggplant – I used a large 2.75 lb. (1.25kg) globe eggplant, but you can substitute 2 smaller Chinese eggplants to get to a similar 2-3lb. weight.
  • tomato – you can use fresh tomato or a 14.5 oz. can of diced tomatoes with juice. I’ve tested the recipe both ways and either option is fine here.
  • boneless skinless chicken thighs– thighs make for the best recipes since they’re fattier and become so tender. You can substitute bone-in chicken thighs but make sure to remove the bones before eating. Chicken breast isn’t prferable but can be swapped in if needed.
  • lime juice – as with most things, fresh is best. You can substitute lemon juice if you need to but lime adds a nice complimentary flavor and acidity.
  • cilantro – fresh cilantro adds a pop of fresh flavor to the curry. If you don’t like cilantro, you can leave it out, but if you are a cilantro lover, you’ll love how it ties the dish together.
Overhead, looking down onto a plate of boneless skinless chicken thighs, diced tomatoes, minced garlic and ginger, and white onion. Small piles of Indian spices sit on a plate.

Can you use bone-in skin-on chicken thighs in this recipe? 

Yes you can! The bone will add great flavor but I recommend removing the skin before cooking. The skin will detach in the pressure cooker and just make the broth overly oily and fatty. The bones will enrich the broth but you will need to be sure to either remove them before serving or be careful to avoid them while eating.

Can I do the prep work ahead of time?

 Yes, yes you may. The Instant 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 allow the pot to cool, add the eggplant and other ingredients and refrigerate in the same pot until it’s time to cook it all. This can be done up to 24 hours in advance. You can chop the cilantro ahead of time and store in a container in the refrigerator for 6-8 hours (it you store too long like this, it will still be fine but starts to loose its freshness).

Overhead, looking down onto a bowl of of Instant Pot chicken curry with eggplant and a bowl of fluffy white rice.

Which Instant Pot to use?

For this recipe you can use either an 8 quart or 6 quart Instant Pot! This recipe utilizes the sauté feature which the newer versions all have but some of the earliest ones don’t. 

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. If you’re new to Instant Pot, but have used pressure cookers before, it’ll click for you after the first few recipes. The sauté feature on the Duo Plus and all of the Instant Pots that came after is clutch. I’ve used that with every recipe I’ve made so far. While I still love a good crockpot recipe, this sauté feature really won me over.

eggplant chicken curry with cilantro on top and eggplant with rice in background

How to make eggplant chicken curry in the Instant Pot

This recipe is so easy to make! You chop the veggies and chicken and then the Instant Pot does the rest. If you’re not convinced that this dish is easy, check out these simple step-by-step 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. 
    onions being sautéed in the bottom of an instant pot
  3. Add garlic, ginger, cumin, pepper, paprika, salt, turmeric, and garam masala and stir for 1 minute. 
    spices being sauteed with chopped onion in an instant pot
  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. 
    eggplant, tomato, chicken and spices in the bowl of an Instant pot
  5. When Instant Pot beeps, release pressure manually. 
  6. Remove lid and stir lime juice and some of the cilantro into the curry. Adjust salt level to taste. Serve over rice, quinoa or even cauliflower rice and sprinkle each serving with more chopped cilantro. 
    cooked curry in an instant pot with fresh cilantro sprinkled on top

See? Easy peasy. 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.

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.

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

Hand holding a spoonful of chicken curry with eggplant.

Storing and freezing leftovers

To make weeknight dinners even easier, you can even make this one night and eat the leftovers another night since it keeps and reheats extremely well.

The recipe says it makes four servings but those servings are pretty big so it really just depends on your appetite. Store in the refrigerator in a glass airtight container for up to 4 days. Reheat in the microwave or in a pan on the stovetop over medium-low.

Eggplant curry freezes great! To freeze, place the curry in an airtight freezer container with a little bit of head room at the top to account for expansion in the freezer. . Cool to room temperature before freezing. Defrost in the refrigerator overnight, on the defrost setting in the microwave, in a pot on the stovetop over medium low heat, stirring frequently or in a covered dish in the oven set to 350° F for about 20 minutes.

overhead close up of Instant Pot chicken curry in a brown bowl on dark background
Recipe
A bowl of white rice and vegetable curry garnished with cilantro, placed on a dark slate surface. An eggplant and a dish of rice are visible in the background.
Recipe
4.91 from 10 ratings
click the stars to rate!

30-Minute Chicken Curry with Eggplant (Instant Pot)

Created by: Christy Gurin
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Print Recipe
Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
4
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!
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Equipment

  • 1 Cutting board
  • 1 Chef knife
  • 1 Measuring cups and spoons set
  • 1 Instant Pot I used an 8-quart style but 6 quart will work too
  • 1 Wooden spoon

Ingredients
 

  • 1 Tbsp. coconut oil or avocado oil
  • 1 yellow 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 large globe 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

Instructions

  • Press the sauté button on the Instant Pot and set at highest setting. 
  • Add coconut oil and onion to pot and sauté onion for about 10 minutes until browned. 
  • Add garlic, ginger, cumin, pepper, paprika, salt, turmeric, and garam masala and stir for 1 minute. 
  • 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. 
  • When Instant Pot beeps, release pressure manually. 
  • 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. 

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.

Nutrition

Calories: 313kcal | Carbohydrates: 16g | Protein: 35g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 161mg | Sodium: 640mg | Potassium: 1008mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1380IU | Vitamin C: 16.8mg | Calcium: 59mg | Iron: 3.6mg

did you make this recipe?

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Recipe was adapted from an Indian curry recipe by Ashely at My Heart Beets.

posted in: 30-Minute Meals, Chicken, Dairy-Free, Dinner, Gluten-Free, Instant Pot, Keto, Low-Carb, Main Dishes, Meal Prep, Paleo, Quick and Easy, Recipes

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    4.91 from 10 votes (2 ratings without comment)

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    Comments & Reviews

  1. Jennyfer Richters says

    January 27, 2025

    5 stars
    This recipe was really good! I was a tiny bit afraid for a burn so i added a little bit of water just to be safe. Also I put a trivet on top to cook rice Pot-in-Pot. So basically just a 1 pot meal! And it was really delicious.

    Reply
    • Christy Gurin says

      February 5, 2025

      I love the idea of the rice trivet! That’s so smart! And I’ve never gotten a burn notice on this recipe but a little extra water won’t hurt something like this. So happy to hear you liked it!

      Reply
  2. Lynn says

    September 3, 2023

    I realize I only have bone-in thighs. Do you think I can take the skin off and make that work? If so, any thought on how many pounds?

    Reply
    • Christy Gurin says

      September 6, 2023

      Of course! The bone and skin account for about half the chicken thigh so you’ll need a lot more of it but it will still work and the bone will add more flavor. Just make sure to remove those bones at the end before eating.

      Reply
  3. Maria says

    August 24, 2023

    4 stars
    Two IP “BURN” notices later…I’d highly recommend de-glazing the pan after sauteing the onions! I ended up adding 3/4 c water between the burn notices, and it all turned out fine. Husband liked the “chicken” part (ha), but I might try adding actual curry powder next time. Thanks for sharing an eggplant recipe that can be cooked on a hot day!

    Reply
    • Christy Gurin says

      September 14, 2023

      Sorry to hear you had those problems! I haven’t gotten a burn notice before cooking this recipe but understand that it can be frustrating. I’m glad it turned out well in the end!

      Reply
  4. Jamie Stacklie says

    June 29, 2023

    Curry without any curry powder or curry leaves? I think I’ll try it with adding curry leaves at the sauté from the start…

    Reply
    • Christy says

      June 29, 2023

      Go for it Jamie, you can definitely addd curry powder or leaves if you prefer that flavor profile.

      Reply
  5. Patricia Krief says

    April 29, 2023

    5 stars
    Absolutely delicious! I used chicken breasts and added one zucchini and a yellow pepper. Even the kids loved it! I also used the can of diced tomatoes. I didn’t think there would be enough liquid so I added 1/4 cup water but I don’t think it was needed, there was plenty of liquid in the end. Hearty and tasty! Thank you !

    Reply
    • Christy says

      May 9, 2023

      Love the sound of those extra veggie additions!!

      Reply
  6. Bekah says

    January 29, 2023

    5 stars
    Delicious! Very easy and great paired with jasmine rice.

    Reply
    • Christy says

      January 31, 2023

      That’s so great to hear! And thank you so much for coming back and letting me know you liked it!

      Reply
  7. Toni Urbano says

    September 4, 2022

    I’m wondering, can i add pasta (spaghetti) to cook right in the instant pot?

    Reply
    • Christy says

      September 5, 2022

      You can definitely cook pasta directly into the pot but would need to increase the liquid ratio. I haven’t done this on this recipe so I can’t guarantee how much you’d need to add and if you’d need to adjust any other seasonings to account for that addition. Sounds like a great way to make this a full one pot meal though if you can figure it out!

      Reply
  8. Pamela says

    July 11, 2021

    5 stars
    Loved this! Very very good. I didn’t have turmeric so I substituted with 1/2 tsp curry powder and 1/2 tsp cardamom. I added zucchini too as my eggplant was small. It was so good. Will definitely be making this again.

    Reply
    • Christy says

      July 30, 2021

      So happy you enjoyed it! 🙂

      Reply
  9. Deb says

    November 12, 2020

    5 stars
    This came together very easily and it was quite tasty. It did need the salt, which I typically don’t use, for health reasons, but this needed it. And then it was lovely. The lime juice was also a wonderful addition.

    Reply
    • Christy says

      November 12, 2020

      So happy you liked it! 🙂

      Reply
  10. Morlin says

    October 8, 2020

    5 stars
    This recipe is a keeper and I’m going to put it on repeat! Thanks Christy =)

    Reply
    • Christy says

      November 12, 2020

      Oh yay! There’s no greater compliment than that! 🙂

      Reply
  11. Turboh says

    September 15, 2020

    Could you use /add coconut milk if you wanted a more saucy consistency? Looks delish.

    Reply
    • Christy says

      September 20, 2020

      Yes, I’m sure that would be great! You may need to add more spices though to make up for having more liquid.

      Reply
  12. Monique le Roux says

    June 16, 2020

    Made this for dinner tonight – it was delicious and so easy to make! Warm and wholesome! Perfect for a healthy comfort food alternative in winter! Thanks

    Reply
    • Christy says

      June 16, 2020

      Its a great way to get some extra veggies in without giving up any flavor!

      Reply
  13. Cinnamon Flowers says

    May 27, 2020

    5 stars
    Made this chicken eggplant curry in our instapot. It turned out fantastic. 1 small change was we had only a can of crushed tomatoes which was totally fine and I feel had no effect on rating. The recipe is just worth the 5 stars

    Reply
    • Christy says

      June 2, 2020

      Thanks for letting me know crushed tomatoes work too! I’ve been doing SO much substitution in recipes lately but always hate to list it as an option in my recipes unless I’ve tried it. So happy to hear it works!

      Reply
  14. Kristen says

    May 26, 2019

    Good morning: How large an eggplant? Thank you!

    Reply
    • Christy says

      May 27, 2019

      Use a 2-3lb. eggplant! I usually pick big globe style ones.

      Reply

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Hi, I'm Christy

I started cooking, baking, and helping in the kitchen when I was old enough to reach the counter. I am a food lover with a focus on quick and easy dinners using wholesome ingredients that are approachable for the home chef. If you crave flavor but always find yourself short on time, you’re in the right place.

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