Instant Pot Country Captain Chicken
Curry flavors abound in this Southern country captain chicken, and it is a tasty change of pace from the everyday chicken and rice dish. The Instant Pot makes it a quick and easy weekday meal.
Instant Pot country captain chicken is a delicious dish that can be enjoyed any night of the week. Country Captain chicken is a comforting Southern classic infused with warm Indian-inspired flavors. Traditionally believed to have originated in Savannah, Georgia, this curried chicken dish may have been introduced to the South by a British officer returning from India.
The Instant Pot makes this version especially quick and easy, with tender chicken thighs, sweet raisins, and savory spices coming together in a fragrant tomato-based sauce. Serve it over hot cooked rice or cauliflower rice and top it off with a handful of toasted almonds or fresh herbs for a satisfying meal full of history and flavor.
What You’ll Like About This Dish
Classic flavor. Warm curry spices, tomatoes, raisins, and aromatics create a distinctive Southern-meets-Indian profile.
Fast Instant Pot method. Tender, flavorful chicken in a fraction of the usual time.
Flexible heat level. Curry powder can be increased or decreased depending on your preference.
Comforting and aromatic. Cinnamon, garlic, and bell pepper add depth and warmth to every bite.
Ingredient Notes
- Bacon drippings – Adds smoky depth to the sautéed vegetables; oil works fine too.
- Boneless chicken thighs – Stay tender under pressure and absorb the spices beautifully.
- Curry powder – Use a mild or medium curry powder; adjust the amount to taste.
- Raisins – Add subtle sweetness and balance to the savory, spiced sauce.
- Diced tomatoes – Provide moisture, acidity, and body for the sauce.
- Cinnamon stick – Gives a gentle aromatic warmth without overpowering the dish.
Steps to Make Instant Pot Country Captain Chicken
- Sauté the onion, celery, bell pepper, and garlic in the Instant Pot until they begin to soften.
- Add the chicken stock and scrape up any browned bits from the bottom of the pot.
- Place the chicken thighs on top of the vegetables and sprinkle with curry powder and raisins.
- Pour the tomatoes and their juices over the chicken and add the cinnamon stick.
- Pressure cook until the chicken is tender, allowing a short natural release.
- Season to taste, remove the cinnamon stick, and serve over hot cooked rice.
- Garnish with toasted almonds and herbs if you like.
Tips
- Sautéing the vegetables first adds depth and helps prevent a watery sauce.
- Scrape the bottom of the pot well after adding broth to avoid the burn warning.
- Boneless chicken thighs hold up best under pressure and won’t dry out.
- For more heat, add a pinch of cayenne or red pepper flakes along with the curry powder.
- Stir in a small handful of chopped cilantro right before serving for freshness.
Recipe Variations
- Spicier version. Add extra curry powder or a pinch of cayenne for more heat.
- Fruitier option. Mix in a handful of chopped dried apricots or golden raisins.
- With coconut milk. Stir in a splash of coconut milk after cooking for a creamy finish.
- Vegetable boost. Add diced carrots or sliced mushrooms along with the other vegetables.
Serving Suggestions
- Spoon the chicken and sauce over hot cooked basmati or jasmine rice.
- Use cauliflower rice for a lighter, low-carb option.
- Serve with coconut rice for an aromatic base.
- Serve it with warm naan or flatbread on the side to soak up the sauce.
- Add a side of sautéed greens, such as spinach or kale, for added contrast.
- Offer lime wedges on the side for a bright, citrusy finish.
How to Store
Refrigerate: Store leftovers in an airtight container for up to 4 days. The flavors deepen as it sits.
Freeze: Freeze for up to 3 months in portioned containers. Thaw overnight in the refrigerator.
Reheat: Warm gently in a saucepan over low heat or in the microwave, adding a splash of broth if needed to loosen the sauce.
This Instant Pot shredded chicken is another great way to prepare chicken thighs. Or you might like this easy Indian-style mulligatawny chicken.
Instant Pot Country Captain Chicken
Ingredients
- 1 tablespoon bacon drippings, or vegetable oil
- 1 tablespoon butter
- 1 onion, chopped
- 2 ribs celery, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 1 1/2 to 2 pounds chicken thighs, boneless
- 1/2 cup chicken stock
- 1 1/2 tablespoons curry powder, or to taste
- 1/4 cup raisins
- 2 14.5-ounce cans tomatoes, diced
- 1 cinnamon stick
- Kosher salt and freshly ground black pepper, to taste
- Optional: slivered or sliced almonds, toasted, for garnish
- Optional: chopped cilantro or parsley
Instructions
- Sauté the Aromatics: Select the sauté button on the Instant Pot. Add the bacon drippings or oil and butter. When the fat is hot and sizzling, add the chopped onion and celery. Cook, stirring, for about 3 minutes. Add the bell pepper and garlic and cook for 1 minute longer.
- Add Ingredients: Add the chicken stock to the vegetables and stir, scraping up any browned bits stuck on the bottom of the pot. Arrange the chicken thighs on the vegetables; sprinkle with the curry powder and raisins, and then top with the tomatoes and their juice. Add the cinnamon stick to the pot.
- Pressure Cook: Secure the lid and make sure the steam release valve is in the sealing position. Select 'Pressure Cook' or 'Manual', set the pressure to high, and set the timer for 6 minutes. When the time is up, let the pressure come down naturally for 5 minutes, then perform a quick release.
- Finish the Dish and Serve: Taste and add salt and pepper, as needed. Remove the cinnamon stick and serve the country captain over hot cooked rice. Garnish with sliced toasted almonds and parsley or cilantro, if desired.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
