Instant Pot Yellow Curry Chicken with Chickpeas

Tender chicken thighs, chickpeas, sweet potato, carrots, green beans, and spinach cooked in a creamy yellow curry sauce. An easy Instant Pot dinner that’s mild, comforting, and even better the next day.

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High-Fiber • Instant Pot • Family-Friendly • Meal Prep • Quick & Easy • Trader Joe's

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Inspiration for This Meal

Some nights, food just needs to be fast—but I also want enough left over for the next day. That’s one of the reasons I love the Instant Pot.

I’m always looking for easy ways to add more fiber and make meals a little more filling and slower-digesting. I often make curry completely from spices, but using Trader Joe’s Yellow Curry Sauce makes this version much faster.

So this is my easy Instant Pot curry: chicken thighs, chickpeas, sweet potato, vegetables, and a creamy yellow curry sauce all in one pot.

Serves 4–6

Ingredients

• 1½–2 lb boneless, skinless chicken thighs, cut into large chunks

• 1 jar Trader Joe’s Yellow Curry Sauce

• 1 can chickpeas, drained and rinsed

• 1 sweet potato, cut into 1–2 inch cubes, about 2 cups

• 2–3 carrots, cut into chunks, about 1 cup

• 1–1½ cups green beans, trimmed and cut into 1–2 inch pieces

• 3 cloves garlic, minced, about 1 tablespoon

• 1 tablespoon fresh ginger, minced

• ½ cup water, chicken broth, or bone broth

• 2 tablespoons olive oil or avocado oil

• ½ teaspoon salt, plus more to taste

• Freshly ground black pepper

• 2–3 cups fresh spinach, or as much as you like

• Cooked rice/grain and/or naan

  
  

Optional, but really good

• Fresh lime juice

• Fresh cilantro

• Red pepper flakes

• A splash of coconut milk for a creamier curry

• Fresh Thai basil

• Plain Greek yogurt, for serving

  
  

Instructions

1. Season the chicken

Season the chicken thighs with salt and black pepper.

2. Sauté the aromatics

Set the Instant Pot to Sauté.

Add the oil, garlic, and ginger. Cook for about 30–60 seconds, just until fragrant.

3. Add the chicken

Add the chicken thighs and sauté for about 2 minutes.

You don’t need to cook the chicken through—you’re just giving it a little head start.

4. Deglaze the pot

Pour in the ½ cup water or broth and scrape the bottom of the Instant Pot really well.

Make sure there aren’t any browned bits stuck to the bottom, which can sometimes trigger the dreaded burn warning.

5. Add the vegetables and curry sauce

Add the sweet potato, carrots, and chickpeas.

Pour the entire jar of Trader Joe’s Yellow Curry Sauce over the top.

Don’t stir the thick curry sauce all the way down to the bottom. Leaving it mostly on top helps reduce the chance of a burn warning.

6. Pressure cook

Close the lid and pressure cook on High for 6 minutes.

When the cooking time is finished, let the pressure release naturally for 10–15 minutes, then carefully quick-release any remaining pressure.

7. Add the green beans and spinach

Open the lid and stir everything together.

Add the green beans and turn the Instant Pot back to Sauté.

Cook uncovered for about 8–10 minutes, until the green beans are tender but still have a little bite.

Add the spinach during the last minute or two and stir until wilted.

8. Finish and serve

Taste and adjust the salt and pepper.

I like to finish this with a squeeze of fresh lime because it cuts through the richness of the curry really nicely.

I also had some leftover Thai basil, so I added about 1 tablespoon chopped Thai basil at the end.

Serve with rice, another grain, or naan.

I especially liked mine with a spoonful of plain Greek yogurt and a little extra Thai basil on top.

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What I Thought

I love that my son will eat this too, which means I’m not making a completely separate dinner for him.

The flavors are mild and blend together really nicely, but the curry still tastes rich and creamy.

One thing: make sure you taste and salt the finished dish before serving. The vegetables and chickpeas absorb quite a bit of seasoning.

And honestly, I think the curry gets even better on day two. The flavors have more time to come together, which makes this a great meal-prep dinner.

Store leftovers in the refrigerator for about 3–4 days. If you make a big batch and won’t finish it in that time, freeze the extra portions.

This one is definitely a keeper.

Pantry Swaps & Substitutions

Sweet potato: Regular potatoes work fine, but you’ll lose a little of that sweet-savory contrast.

Carrots: Parsnips would work, although they’re a little less sweet. A combination of carrots and parsnips would be great too.

Green beans: You can skip them entirely and add more leafy greens instead.

Leafy greens: Spinach, kale, or Swiss chard all work. Add spinach right at the end; kale and chard may need a few extra minutes to soften.

Chickpeas: White beans could work if that’s what you have, although chickpeas hold their shape especially well in curry.

Chicken: Chicken breast can be used, but thighs stay juicier in the Instant Pot and are more forgiving.

Thai basil: Regular basil or cilantro would both work well.

Greek yogurt: Coconut yogurt or a splash of coconut milk would be a good dairy-free alternative.

Rice: Serve with white rice, brown rice, quinoa, farro, or naan depending on what you have.

For more heat: Add red pepper flakes, sliced fresh chile, chili crisp, or a little sambal at the table.