Chicken Curry Instant Pot Filipino Recipe

Filipino-Style Chicken Curry Instant Pot is a hearty stew made out of chicken thighs, carrots, potatoes, and bell pepper. It yields a good amount of curry sauce to go over your steamed rice making it one of my favorite Filipino comfort food.

What is a Filipino-Style Chicken Curry

You can find different types of curry recipes in Asia ranging from spicy Thai curry to really complex Indian curry but the Filipino Chicken Curry is milder in taste yet still very delicious. It’s perfect for those who are new to eating curries. 

For the home cooks, Filipino Chicken Curry is easy to make with ingredients that are readily available at any local supermarket.

With this Instant Pot Chicken Curry Recipe, you can cut down on cooking time and the need to watch over the stove the whole time, giving you more time to do other things around the house as it cooks.

 


 

Chicken Curry Ingredients

  • 1 tbsp cooking oil
  • 1/2 yellow onion, peeled and diced
  • 1 tablespoon garlic, peeled and minced
  • 1 thumb ginger, peeled and julienned
  • 3/4 cup water
  • 1 can coconut milk
  • 2.5 tablespoons fish sauce
  • 2 tablespoon curry powder
  • 1/2 tbsp sugar
  • 1 tsp salt
  • 1 tsp pepper
  • 2 pounds or 6 pcs. chicken thighs
  • 2 carrots, peeled and cut to 1/2″ long
  • 1 potato, peeled and cubed
  • 1 red bell pepper, seeded & cut to squares


 

How to Cook Pinoy Chicken Curry in an Instant Pot

Cooking the Filipino Chicken Curry in an Instant Pot is a 2-step process. You first cook the chicken for 9 minutes in the pressure cooker followed by cooking the potatoes, carrots, and bell pepper for a minute. It is cook separately so the vegetables won’t get too mushy. Check out the step by step guide to cooking Chicken Curry in an Instant Pot below.

 


 

Filipino-Style Chicken Curry Instant Pot Recipe Instructions

1. Prepare the aromatics.

Peel and chop the onion, peel and mince the ginger, and peel and julienne the ginger.

2. Saute the Aromatics.

Press SAUTE on the Instant Pot. Add cooking oil then saute the onion for about a minute. Add the ginger and garlic and saute for about 30 seconds, making sure not to burn them. Press CANCEL to stop the saute mode.

3. Add the curry flavors.

Add the coconut milk, water, fish sauce, curry powder, salt, pepper, and sugar. Blend well.

4. Add the protein.

Add the chicken pieces, skin side up.

5. Start cooking the chicken curry.

Close the lid then turn the steam release handle to “SEALING”. Press STEW/MEAT then set to 10 minutes cooking time.

6. Prepare the vegetables.

While the chicken curry is cooking, cut the vegetables if you haven’t done so. Peel and cut the carrots to 1/2″ long, peel and cube the potatoes, and cut the bell pepper into squares & discard the seeds.

7. Chicken curry is done cooking.

After a few minutes, the chicken curry will be done cooking. Release the steam by turning the steam release handle to “VENTING”. Do not turn it to vent all the way or the curry may spew out. I use an oven mitt or kitchen dishcloth to control the knob and slightly turn it to steam a little at a time. Open the lid when the float valve pin has gone down then move the chicken pieces to a serving bowl.

8. Cook the vegetables.

Add the carrots, potatoes, and bell pepper to the Instant Pot with the curry still in it. Close the lid then turn the steam release handle to “SEALING”. Press MANUAL then set to 1-minute cooking time.

9. Vegetables are done cooking.

Once it is done cooking, release then steam again gradually by turning the steam release handle to “VENTING” (not all the way). Again, use an oven mitt to control the knob so the steam won’t steam out too hard. Open the lid when the float valve pin has gone down then move contents with the chicken pieces. If you’re not ready to eat yet, you may put the chicken pieces back to the Instant Pot so they can remain warm.


 

More Instant Pot Filipino Recipes:

Filipino Chicken Curry Instant Pot

Filipino Chicken Curry Instant Pot

Ingredients

  • 1 tbsp cooking oil
  • 1/2 yellow onion, peeled and diced
  • 1 tablespoon garlic, peeled and minced
  • 1 thumb ginger, peeled, and julienned
  • 3/4 cup water
  • 1 can coconut milk
  • 2.5 tablespoons fish sauce
  • 2 tablespoon curry powder
  • 1/2 tbsp sugar
  • 1 tsp salt
  • 1 tsp pepper
  • 2 pounds or 6 pcs. chicken thighs
  • 2 carrots, peeled and cut to 1/2" long
  • 1 potato, peeled and cubed
  • 1 red bell pepper, seeded & cut to squares

Instructions

  1. Prepare the aromatics. Peel and chop the onion, peel and mince the ginger, and peel and julienne the ginger.
  2. Saute the Aromatics. Press SAUTE on the Instant Pot. Add cooking oil then saute the onion for about a minute. Add the ginger and garlic and saute for about 30 seconds, making sure not to burn them. Press CANCEL to stop the saute mode.
  3. Add the curry flavors. Add the coconut milk, water, fish sauce, curry powder, salt, pepper, and sugar. Blend well.
  4. Add the protein. Add the chicken pieces, skin side up.
  5. Start cooking. Close the lid then turn the steam release handle to "SEALING". Press STEW/MEAT then set to 10 minutes cooking time.
  6. Prepare the vegetables. While the chicken curry is cooking, cut the vegetables if you haven't done so. Peel and cut the carrots to 1/2" long, peel and cube the potatoes, and cut the bell pepper into squares & discard the seeds.
  7. Chicken curry is done cooking. After a few minutes, the chicken curry will be done cooking. Release the steam by turning the steam release handle to "VENTING". Do not turn it to vent all the way or the curry may spew out. I use an oven mitt or kitchen dishcloth to control the knob and slightly turn it to steam a little at a time. Open the lid when the float valve pin has gone down then move the chicken pieces to a serving bowl.
  8. Cook the vegetables. Add the carrots, potatoes, and bell pepper to the Instant Pot with the curry still in it. Close the lid then turn the steam release handle to "SEALING". Press MANUAL then set to 1-minute cooking time.
  9. Vegetables are done cooking. Once it is done cooking, release then steam again gradually by turning the steam release handle to "VENTING" (not all the way). Again, use an oven mitt to control the knob so the steam won't steam out too hard. Open the lid when the float valve pin has gone down then move contents with the chicken pieces. If you're not ready to eat yet, you may put the chicken pieces back to the Instant Pot so they can remain warm.

Notes

Note: Cooking time for the chicken curry is 9 minutes then 1 minute for the vegetables but the pressure cooker will initially build pressure first which may take between 5-10 minutes before it starts the cooking countdown and it also takes around 2-5 minutes to release steam once it is done cooking. Take this into consideration when planning dinner time.


 

 


 

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