Recipe: Delicious 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. 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 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. Reviews for: Photos of Instant Pot® Coconut Curry Chicken. You can have Chicken curry made in the instant pot using 17 ingredients and 6 steps. Here is how you cook it.

Ingredients of Chicken curry made in the instant pot

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

Served over jasmine brown rice, made separately in the IP while my coconut chicken curry stayed warm on stovetop (extra IP stainless steel liner is key. 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. Learn how to make chicken curry in the Instant Pot with this easy Instant Pot curry recipe.

Chicken curry made in the instant pot instructions

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.

The recipe uses bone-in chicken and is adapted from an authentic. Instant Pot Chicken Curry is a comforting dish that is full of flavour. 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. This cozy coconut chicken curry is a simple pour and cook recipe that takes minutes to make!