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Instant Pot Sun Butter & Spinach Chicken Curry

This yummy curry is great served with rice, cauliflower rice, or potatoes. Feel free to substitute any nut butter of your choice for the sunflower butter if needed.
Prep Time15 mins
Cook Time30 mins
Course: Main Course
Cuisine: Indian


  • Instant Pot or Electric Pressure Cooker


  • 2 lbs Chicken thighs, cut into chunks
  • 2 TBLspn Ghee
  • 1 medium Onion, chopped
  • 8 cloves Garlic, pressed or minced
  • 2 tspn Ginger, grated
  • 1 Jalapeño Pepper, minced
  • 1 TBLspn Tomato Paste
  • 2 tspn Garam Masala
  • 1 tspn Ground Cumin
  • 1 tspn Turmeric
  • ½ tspn Cayenne pepper
  • 1 lb Spinach (fresh or frozen), chopped
  • 1 can Coconut Cream
  • 2 Heaping TBLspns Sunflower Seed butter, or other nut butter
  • 1 TBLspn salt, more or less depending on preference
  • Chopped Cilantro (optional), to garnish


  • Set Instant Pot to "Saute" setting.
  • Add ghee, onions, ginger, and jalapeno and cook until fragrant, stirring frequently.
  • Add chunks of chicken thighs to the pot and cook for a couple minutes. Season chicken with salt.
  • Add spices (garam masala, ground cumin, turmeric, cayenne pepper) and tomato paste to pot. Stir to coat the chicken. Make sure there are no clumps of tomato paste left over.
  • Add chopped spinach, coconut cream, and sunflower butter. Stir well so that there are no clumps.
  • Press cancel for the "Saute" function. Put the lid on the instant pot. Select "Manual" and cook for 10 minutes at high pressure.
  • Let sit and natural release for a few minutes and then quick release. You can also just quick release without waiting if you are feeling impatient. :)
  • Carefully open the lid, being careful not to burn yourself. Stir the curry so that it comes together nicely. I like to stir in a little bit of ghee before serving so that the curry is nice and glossy.
  • Garnish with chopped fresh cilantro and enjoy! This curry is great served with basmati rice, naan bread, cauliflower rice, or potatoes.