Chicken curry made in the instant pot
Chicken curry made in the instant pot

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Chicken curry made in the instant pot is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. Chicken curry made in the instant pot is something which I’ve loved my entire life. They are nice and they look fantastic.

A simple Chicken Curry made in the Instant Pot. Prepared in a simple onion-tomato gravy with the aroma of whole spices. How to make Chicken Curry in an Instant Pot.

To begin with this recipe, we must prepare a few components. You can have chicken curry made in the instant pot using 17 ingredients and 6 steps. Here is how you cook it.

Composition needed to serve Chicken curry made in the instant pot:

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

This curry is made in a few simple steps using the Instant Pot. You could make it in any pressure cooker that you have. Start by mixing the salt and yogurt with the cleaned chicken pieces and keep aside. This is a rich, creamy coconut curry dish that comes together quickly in an Instant Pot®.

Directions to serve Chicken curry made in the instant pot:

  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

Customize the taste by using more or less curry powder and sugar. Perfect Instant Pot Butter Chicken Curry - A vibrant and tantalizing butter chicken curry recipe that is made in just minutes using your pressure cooker! This flavorful classic Indian butter chicken recipe is sure to be a hit with your family. This delicious and aromatic Instant Pot chicken curry recipe is made with Indian tomato and onion based sauce and thickened with creamy yoghurt. How to make instant pot Thai chicken curry.

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