Go Back
+ servings
instant pot chicken and kale curry
Print Recipe
4.58 from 14 votes

Instant Pot Chicken and Kale Curry

Everyones favorite chicken curry, but made even easier in an Instant Pot and healthier with kale. This Instant Pot chicken and kale curry is an ultimate bowl of comfort food with rice or any type of flatbread.   
Prep Time8 mins
Cook Time2 mins
Total Time10 mins
Course: Main Course
Cuisine: Indian
Servings: 4
Author: Maria Doss


  • 3 tablespoons vegetable oil

Whole spices

  • 1 cinnamon stick
  • 2 cardamoms
  • 2 cloves
  • 1/4 teaspoon fennel seeds


  • 2 cups chopped onions
  • 4 garlic cloves, minced or grated
  • 1/2 inch ginger, minced or grated


  • 2 medium roma tomatoes, chopped, about 1 cup
  • 4 teaspoons coriander powder
  • 1/2 to 1 teaspoon cayenne pepper powder, depending on your spice level
  • 1/2 teaspoon turmeric powder


  • 4 boneless, skinless chicken thighs, chopped into bite size chunks
  • 4 stalks kale, ribs removed and coarsely chopped
  • 1/2 cup coconut milk
  • 1 cup water
  • 11/2 to 2 teaspoons salt, divided ( or as per your taste)


  • Set Instant Pot to saute, add vegetable oil when hot. Add all whole spices and let toast for few seconds. 
  • Add all ingredients under Group-1, saute until onions turn translucent, about 4 minutes. 
    Add all ingredients under Group-2, saute until tomatoes are mushy, spices are toasted well and it begins to turn glossy (this is an indication that the spices are toasted well). Make sure you saute every few seconds at this stage, making sure that it does not burn at the bottom. 
  • Press cancel on Instant pot and stir in all ingredients in Group-3. Set manual for 5 minutes, making sure the valve is set at sealing position. 
    After 5 minutes, let Instant pot be in warm mode for 2-4 minutes. Turn valve to vent and quick release pressure. 
    Check for salt and serve with your favorite side dish or cool and pack into lunch boxes.