This Instant Pot curry comes together fast, with tender chicken thighs simmered in a fragrant blend of curry powder, cumin, coriander, turmeric, and a touch of cayenne for warmth. Full-fat coconut milk and diced tomatoes build a rich, velvety sauce, while a finishing hit of garam masala and fresh lemon juice brightens every spoonful. The pressure cooker does the heavy lifting here, turning out fall-apart tender chicken in a fraction of the time it would take on the stovetop. Ladle it over fluffy basmati rice and finish with a scatter of fresh cilantro for a cozy, restaurant-quality dinner any night of the week. It's an easy one to fold into a Low FODMAP dinner rotation, since the spice-forward sauce delivers all the depth and comfort of a classic curry without any guesswork at mealtime.
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A serving of up to about 1/3 cup of diced tomatoes is low in FODMAPs. This recipe works out to right about that much per serving, so it is likely Low FODMAP, though it does not leave room for a second helping. If you prefer to always avoid diced tomatoes, please tap it and change its rating to Red.
Select the Sauté function on the Instant Pot and set it to high. Add the oil and heat until shimmering, about 1 minute. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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