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Close up picture of Instant Pot chicken curry with eggplant topped with cilantro
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30-Minute Chicken Curry with Eggplant (Instant Pot)

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 Dish
Cuisine Indian
Diet Diabetic, Gluten Free, Halal, Hindu, Low Calorie, Low Lactose
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 313kcal
Author Christy Gurin

Equipment

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
US Customary - Metric

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

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