Instant Pot Peanut Chicken Curry

Creamy, Cozy, and Ready in a Flash

I’m a huge fan of Chef John’s peanut chicken curry because it’s rich, nutty, has just the right amount of spice, and is the kind of dish that makes you want to linger at the table for “just one more bite.” But over time, I wanted a version that was faster, easier, and still had all the flavor we love. That’s how my Instant Pot Peanut Chicken Curry was born.

This isn’t just any curry! it’s Chris’s favorite and the third most requested recipe for me to make in our house. In fact, this Instant Pot Peanut Chicken Curry is the dish that first introduced us to poblano peppers, and we instantly fell in love with their mild heat and smoky depth. Now, they’re a permanent resident in our kitchen.

The best part? This Instant Pot Chicken Curry Recipe delivers all the comfort of a slow-simmered pot in a fraction of the time. With tender chicken, fresh vegetables, and a creamy, nutty sauce, it’s a warm hug in a bowl—ready in about half an hour. Perfect for weeknights, yet flavorful enough for when you want dinner to feel like a little celebration.

Why you’ll love this easy peanut curry

• Big flavor, less time: The Instant Pot locks in all those delicious spices quickly.
• Perfect make-ahead meal: Tastes even better the next day (hello, lunch leftovers!).
• Customizable heat: Adjust cayenne to go from cozy to fiery.
• One-pot wonder: Minimal cleanup, maximum flavor payoff.
• What’s not to love about a creamy peanut chicken curry?

Make It Extra

• Stir in a splash of coconut milk at the end for extra creaminess.
• Add a handful of spinach or kale before serving for a pop of green.
• Top with toasted coconut flakes for a sweet, nutty crunch.
• Serve with warm naan alongside the rice for ultimate dipping.

Perfect For

• Weeknight dinners when you want something special without the fuss.
• Meal prep Sundays, because it reheats like a dream.
• Cozy nights in when you need a warm, fragrant bowl of comfort.

What You’ll Need

Spice Blend

• 1 tbsp kosher salt, plus more to taste
• 2 tsp ground coriander
• 2 tsp ground cumin
• 1 tsp ground turmeric
• 1 tsp paprika
• ½ tsp cayenne pepper (adjust for spice level)

Curry

• 2 ½ lbs skinless, boneless chicken thighs, cut into 2-inch pieces
• 2 tbsp vegetable oil
• 1 large yellow onion, chopped
• 6 cloves garlic, minced
• 1 tbsp fresh ginger, finely grated
• 3 ½ cups chicken broth
• ¾ cup natural peanut butter (unsweetened)
• ½ cup ketchup
• 1 tbsp packed brown sugar
• 1 lb zucchini, cut into chunks
• 1 medium red bell pepper, cut into chunks
• 1 medium green poblano pepper, diced
• ½ cup roasted peanuts, plus extra for garnish
• 2 cups hot cooked rice (for serving)
• 1 medium lime, cut into wedges
• 3 tbsp fresh cilantro, chopped, for garnish

Optional Garnishes

• Coconut flakes
• Extra chopped peanuts
• Fresh chili slices for heat lovers

How to Make It The Best Weeknight Chicken Curry

1. Mix your magic dust: Combine all the spice blend ingredients in a small bowl.
2. Season the chicken: Toss the chicken pieces with half the spice blend until evenly coated.
3. Sauté in the Instant Pot: Set to Sauté mode, add oil, and brown the chicken in batches (about 3–4 minutes per side). Remove and set aside.
4. Build the flavor base: Add onion to the pot and cook for 2 minutes, scraping up any browned bits. Stir in garlic, ginger, and remaining spice blend; cook for another minute.
5. Pressure cook: Pour in chicken broth, peanut butter, ketchup, and brown sugar. Stir until smooth. Return chicken (plus juices) to the pot. Seal and cook on High Pressure for 8 minutes. Quick release when done.
6. Veggie time: Add zucchini, bell pepper, poblano, and peanuts. Seal and cook on High Pressure for 5 minutes. Quick release when done.
7. Serve it up: Spoon curry over hot rice, squeeze lime over the top, and sprinkle with cilantro and extra peanuts.

Tips and Tricks

• Batch browning is worth it: Browning the chicken in batches keeps the pieces from steaming and adds that deep flavor you want.
• Natural peanut butter only: Try and avoid sweetened peanut butter ( if you can ) because it throws off the flavor balance.
• Adjust to your spice comfort zone: Love heat? Add more cayenne or toss in a chopped fresh chili during the veggie stage.
• Make it ahead: This curry tastes even better the next day as the flavors meld.