Instant Pot Chicken Curry | Indian Chicken Curry

Instant Pot Chicken Curry is a delicious and easy recipe with lots of flavours. This is my family's favourite chicken curry. You can make this dish quickly at home with simple ingredients.

It goes well with steamed rice, chapati/roti and with any pulao recipes like Ghee rice, Coconut milk pulao and etc.

Coming to the recipe i make this chicken curry regularly, and my kids love this curry as you can adjust the spices according to your taste. The best part of this curry is now you can make it in Instant Pot too. Before buying the pot I used to make this curry, some times in a pressure cooker and on the stovetop.

Making Chicken curry in Instant Pot is very simple and there is no need for babysitting counting the whistles in a pressure cooker. You can make this curry in just 20 -25 minutes in the pot.

A SHORT VIDEO RECIPE:

INSTANT POT CHICKEN CURRY RECIPE WITH STEP WISE INSTRUCTIONS:

Ingredients:

• Chicken - 500grams(with bones)
• Oil  – 2 to 3 tbsp
• Fennel seeds – 1tsp
• Chopped onion – 1 big one
• Tomatoes - 2 medium(chopped)
• Ginger garlic paste – 1tbsp
• Red chilli powder - 2tsp
• Coriander powder - 2stp
• Turmeric powder - 1tsp
• Cumin powder - 1tsp
• Garam masala - 1 tsp
• Cloves – 3
• Cinnamon -½inch
• Bay leaf -1
• Coriander leaves
• Salt to taste

Preparation:

• Place the inner pot inside the Instant Pot.
• Switch on the sauté mode. Once the inner pot is hot, add oil.
• Add cloves, cinnamon, bay leaf and fennel seeds. Stir it.
• Next, add chopped onions and fry until onion turns into translucent.
• Then add ginger garlic paste and sauté well for 2-3 minutes until raw smells go out.
• Add chopped tomatoes and sauté till they are cooked well.

• Next, add cleaned chicken and stir well.
• Add turmeric, red chilli powder, coriander powder and cumin powder. Stir well.
• Now adjust the sauté mode to low and sauté the chicken for 2-3 minutes.
• Cover the instant pot with glass lid and cook for 5minutes.
• Then add salt as per your taste and sauté well.

• Add 1 cup of water and Check for seasoning and add more salt if needed. Mix well.
• Cancel the sauté mode. Close the lid and keep the valve in sealing mode.
• Select pressure cook mode and set to high pressure for 5 minutes.

• Once the cooking is done, allow the pressure to release naturally for 10 minutes, followed by quick pressure release.
• Open the lid and add garam masala. Stir well.
• Switch on the Saute mode again and cook for 2-3 minutes or until the thickness you want for your gravy.
• Add finely chopped coriander leaves and mix well.
• Cancel the saute mode. Remove the inner pot.
• Enjoy tasty and delicious chicken curry with steamed rice, pulao or roti.

More Delicious Recipes From my blog:

Chicken Ghee Roast 

Bagara rice

Punjabi Butter Chicken

📖 Recipe

Instant Pot Chicken Curry

Instant Pot Chicken Curry is a delicious and easy recipe with lots of flavour. This is my family's favourite chicken curry. You can make this dish quickly at home with simple ingredients.

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Course: Main Course

Cuisine: Indian

Servings: 4

Author: Pavani

Equipment

• Instant Pot

1x2x3x

Ingredients

• Chicken – 500grams with bones
• Oil – 2 to 3 tbsp
• Fennel seeds – 1tsp
• Chopped onion – 1 big one
• Tomatoes – 2 medium chopped
• Ginger garlic paste – 1tbsp
• Red chilli powder – 2tsp
• Coriander powder – 2stp
• Turmeric powder – 1tsp
• Cumin powder – 1tsp
• Garam masala – 1 tsp
• Cloves– 3
• Cinnamon -½inch
• Bay leaf -1
• Coriander leaves
• Salt to taste

Instructions

• Place the inner pot inside the Instant Pot.
• Switch on the sauté mode. Once the inner pot is hot, add oil.
• Add cloves, cinnamon, bay leaf and fennel seeds. Stir it.
• Next, add chopped onions and fry until onion turns into translucent.
• Then add ginger garlic paste and sauté well for 2-3 minutes until raw smells go out.
• Add chopped tomatoes and sauté till they are cooked well.
• Next, add cleaned chicken and stir well.
• Add turmeric, red chilli powder, coriander powder and cumin powder. Stir well.
• Now adjust the sauté mode to low and sauté the chicken for 2-3 minutes.
• Cover the instant pot with glass lid and cook for 5minutes.
• Then add salt as per your taste and sauté well.
• Add 1 cup of water and Check for seasoning and add more salt if needed. Mix well.
• Cancel the sauté mode. Close the lid and keep the valve in sealing mode.
• Select pressure cook mode and set to high pressure for 5 minutes.
• Once the cooking is done, allow the pressure to release naturally for 10 minutes, followed by quick pressure release.
• Open the lid and add garam masala. Stir well.
• Again, Switch on the Saute mode and cook for 2-3 minutes or until the thickness you want for your gravy.
• Add finely chopped coriander leaves and mix well.
• Cancel the saute mode. Remove the inner pot.
• Enjoy tasty and delicious chicken curry with steamed rice, pulao or roti.

Video

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