Recipe: Perfect Chicken curry made in the instant pot

Chicken curry made in the instant pot. A simple Chicken Curry made in the Instant Pot. Prepared in a simple onion-tomato gravy with the aroma of whole spices. Make Easy Instant Pot Chicken Curry (Pressure Cooker Chicken Curry) with pantry ingredients!

This authentic Indian Instant Pot chicken curry is a delicious family recipe. Close Instant Pot Lid and make sure steam release handle is in the 'Sealing' position. Instant Pot Chicken Curry is a comforting dish that is full of flavour. You can have Chicken curry made in the instant pot using 17 ingredients and 6 steps. Here is how you cook that.

Ingredients of Chicken curry made in the instant pot

1. Prepare 1 of Whole Medium chicken cut medium pieces.
2. Prepare 3 tbspn of Ghee or Butter.
3. You need of Whole cloves 2.
4. Prepare of Whole bay leaves 2.
5. You need 3/4 of Whole Black Peppercorns.
6. You need of Cinnamon stick 1/2.
7. Prepare of Onion 3 small chopped.
8. You need of Chilli powder 1tsp or to taste.
9. You need of Green chilli paste 3/4tsp or to taste.
10. Prepare of Garlic ginger paste 3 tsps.
11. Prepare 1 1/2 tsp of Dhana Coriander powder.
12. You need 1 1/2 tsp of cumin powder.
13. Prepare of Salt 3/4 tsp or to taste.
14. Prepare 1/2 tsp of harder (turmeric).
15. Prepare 1 tsp of Garam masala use right at the end.
16. You need of Coriander fresh to garnish.
17. It's 3/4 tin of chopped tomatoes (or passata equivalent).

It is easy to make from pantry staples and is suitable for Paleo, Keto, Low Carb This Instant Pot Chicken Curry recipe is super freezer-friendly, which means it is ideally suited for meal prep. Simply whip up a batch (or double or. Learn how to make chicken curry in the Instant Pot with this easy Instant Pot curry recipe. The recipe uses bone-in chicken and is adapted from an authentic.

Chicken curry made in the instant pot step by step

1. Add Ghee (you can use butter or oil instead if you prefer) to the IP (or pan) add the whole spices and put IP on Sauté function add the onions and brown... in the IP is so quick it will only take 5/6 mins....in the saucepan it will take 15/20 mins.
2. Then add the passata or tinned tomatoes and the powdered spices (except Garam Masala) plus salt garlic ginger and green chilli. Give this all a good stir. I do this part with the IP off as it’s still very hot from the onions cooking. Also add 1/2 cups of water depending on how much sauce you require.
3. Add chicken and stir. Put the instant pot on for 20 min on low pressure cook. The IP will cook for 20 mins then normally it cools for 20 mins...But I cancel cooking after 20 mins & would suggest you release the air yourself and check your curry as it will more then likely be done. Ive cooked it in IP 4 times now and it’s always done in 20mins for me..
4. You will know it’s done when the oil sits on top of the sauce. If you feel it needs a few more mins just put the lid on for 5/6 mins while the IP is turned off it will still cook as the base is still very hot.
5. Once your happy your chicken is done add Garam masala and coriander.
6. Serve hot with rice naan/chappati.

Made this- it's he best thing we've made in our Instant Pot since we got it! It is a bit soupy and I had reviewed the comments and was expecting the. It's an easy to follow recipe and apart from setting your timer, you don't really Instant Pot makes cooking easy and quick. However, note that the cooking time stated in the recipe does not include the time needed for the pressure cooker to. Make a quick authentic Japanese Chicken Curry in your Instant Pot.

Subscribe to receive free email updates: