Pressure Cooker Indian-Spiced Chicken


This Paleo dinner recipe brings the heat, thanks to curry powder and cayenne powder. As a bonus, you can make this Paleo recipe in your Instant Pot!

Indian-Spiced Chicken
Photo: Jason Donnelly
Prep Time:
20 mins
Pressure Cook Time:
5 mins
Total Time:
25 mins
6 3/4 cups


  • 2 pound skinless, boneless chicken thighs, cut into 1 1/2-inch pieces

  • 2 cup chopped tomatoes

  • 1 cup sliced halved onion

  • 1 medium orange or yellow sweet pepper, cut into 1-inch pieces (1 cup)

  • 4 cloves garlic, minced

  • 1 tablespoon curry powder

  • ¾ teaspoon sea salt

  • ¼ teaspoon cayenne pepper

  • ¾ cup unsweetened light coconut milk

  • Hot cooked cauliflower rice

  • Chopped fresh cilantro


  1. In a 6-qt. multifunction electric or stove-top pressure cooker stir together the first eight ingredients (through cayenne pepper). Add coconut milk; stir to coat.

  2. Lock lid in place. Set electric cooker on high pressure to cook 5 minutes. For stove-top cooker, bring up to pressure over medium-high; reduce heat enough to maintain steady (but not excessive) pressure. Cook 5 minutes. Remove from heat. For both models, immediately release pressure. Open lid carefully. Serve over cauliflower rice. Top with cilantro.

Nutrition Facts (per serving)

252 Calories
8g Fat
12g Carbs
33g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 252
% Daily Value *
Total Fat 8g 10%
Saturated Fat 3g 15%
Cholesterol 142mg 47%
Sodium 341mg 15%
Total Carbohydrate 12g 4%
Total Sugars 5g
Protein 33g
Vitamin C 95.2mg 476%
Calcium 49mg 4%
Iron 2.1mg 12%
Potassium 762mg 16%
Folate, total 59mcg
Vitamin B-12 0.6mcg
Vitamin B-6 0.8mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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