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Richly spiced nstant Pot Country Captain Chicken in a large white bowl with a red and white cloth.

Instant Pot Country Captain Chicken

Relax as your Instant Pot creates rich Indian flavors in this Country Captain Chicken recipe. Serve with a simple side of rice or couscous.
5 from 2 votes
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Main Course, Poultry
Cuisine Indian
Servings 4 servings
Calories 400 kcal


  • 1 tablespoon olive oil
  • 1 cup diced onion about ½ a large onion
  • 1 bell pepper seeded, and cut into ½ inch pieces (use any color you wish)
  • 1 teaspoon minced garlic about 2 large cloves
  • 2 tablespoons tomato paste
  • 1 - 2 tablespoons curry powder
  • 1 teaspoon dried thyme
  • 1 teaspoon sweet paprika
  • ¼ teaspoon cayenne pepper (or to taste0
  • 1 14.5 ounce can diced tomatoes (lightly chopped)
  • ½ cup mango chutney
  • ½ cup low-sodium chicken broth
  • 6 large bone-in chicken thighs skin removed - you can use leg/thigh combos
  • Salt and freshly ground pepper
  • Garnish
  • Minced fresh parsley
  • 1 Granny Smith apple cored and diced
  • ¼ cup toasted sliced almonds


  • Set your instant pot* to sauté. When hot, add the oil along with the onions and bell pepper; sauté until soft, about 5 minutes. Stir in the garlic, tomato paste, curry powder, thyme, paprika, and cayenne. Saute for about 2 minutes, then add the tomatoes, chutney, and chicken broth. Stir well, then nestle the chicken thighs into the sauce. 
  • Change Instant Pot setting to slow cooker - low. 
  • Cover and cook for 4 - 6 hours on low. 
  • Serve chicken and sauce with white rice; sprinkle the parsley, apple pieces, and almonds on top.


*Cooking without an Instant Pot

If you don't have an instant pot, no problem. You can either sauté the ingredients in a small skillet on top of the stove, then add to the slow-cooker OR microwave the onions, pepper, tomato paste, curry powder garlic, oil, thyme, paprika, and the cayenne in a microwave-safe bowl, stirring occasionally, until the onions are soft, about 5 minutes total (set for 2-minute intervals) and then add to the slow-cooker.

No Instant Pot OR Slow-Cooker?

Use a Dutch oven with a heavy lid. Heat the oven to 325°F. Make the recipe as done for the instant pot, then place in the oven to cook for about 1 ½ hours. If you prefer a longer cook time, take the oven temperature down to 250°F. and cook for 3 hours.
Pressure Cooker
Make the recipe as written, bring it to a simmer, and cover the pressure cooker. Bring to pressure and cook for 1 hour. Use the natural release method.


Serving: 1 servingCalories: 400kcalCarbohydrates: 35gProtein: 35gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 6gCholesterol: 121mgSodium: 628mgFiber: 5gSugar: 16g
Keyword instant pot, low-fat chicken spicy sauce, pressure cooker, slow-cooker, spicy chicken stew
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