instant pot chicken curry

Instant Pot Chicken Curry


Are you always running out of time and find it impossible to make elaborate meals for your family? Well, fret not! Instant pot has got your back!! LOL this might sound like an advertisement for the Instant Pot (Though I feel they should consider partnering with me 😉 ) but it’s not. Instant pot has been such a useful appliance in our house and we feel it is definitely worth every penny spent. It is an electronic multipurpose pressure cooker and a slow cooker designed to consolidate the cooking and preparing of food to one device. A standard model has six or more modes/options to choose from. What I love personally about it is that you have the option to saute food and then pressure cook it or slow cook for which a stove is not necessary. We also love how portable it is and you only need an electrical output to operate it.

Appliances like these always push me to experiment and I must say I have tried making one too many dishes in the IP and I have never regretted any one. Here’s a chicken curry recipe that took me only 15 minutes to make in the IP and I have included the step by step instructions with photos for easier understanding. Hope you guys get to try out this recipe and do tag me on instagram or send me pics of your results! Happy Cooking!


Chicken marination:

  • 1 kg Bone-in chicken pieces, medium cut
  • 1 teaspoon turmeric 
  • 1 ½ tablespoons red chilli powder 
  • 1 tablespoon salt 
  • 1 teaspoon ginger garlic 
  • ⅓ cup yogurt/curd 
  • Juice of 1 lemon 

For the curry:

  • 2 tablespoons Vegetable or canola oil 
  • 1 bay leaf 
  • 1 inch Cinnamon stick 
  • 2 Cloves
  • 2 nos. Green cardamom 
  • 1 large Onion 
  • 2 large green chillies 
  • 1 ½ tablespoons Ginger garlic paste 
  • 2 medium sized Tomatoes, chopped 
  • 1 ½ teaspoons salt 
  • ½ teaspoon turmeric 
  • 3 tablespoons coriander powder 
  • 2 teaspoons cumin powder 
  • ½  tablespoon red chilli powder 
  • 1 tablespoon Kashmiri chilli powder (optional)
  • 1 large russet potatoes or 2 medium potatoes, peeled & cut into large chunks 
  • 1 cup water 
  • ⅓ cup ground almond paste or ⅓ cup coconut milk for thickness (optional)
  • A handful of chopped coriander leaves (cilantro) 


  1. Wash the chicken pieces in salt and turmeric and marinate them with all the ingredients mentioned under table – marination. Refrigerate for a minimum of 30 minutes or until ready for use. 
  2. Chop and grind one large onion until coarse. The onion mixture must be coarse and not too smooth. 
  • Saute: Plug in the instant pot and click on SAUTE MODE. Once it heats up, add 2 tablespoons of oil and temper 1 bay leaf, 1 inch cinnamon, 2 cloves and 2 cardamom. 
  • Pour in the ground onion mixture and saute well for 2 minutes until the mixture changes color. 
  • Add 2 green chillies and 1 ½ tablespoons of ginger garlic paste. Stir well until the raw smell goes away. 
  • Add in 2 medium tomatoes, chopped and fry well along with the onion mixture. Let it cook(on saute mode) for 2 minutes until the tomatoes turn mushy.  
  • Now add in all the spice powders – ½ teaspoon turmeric, 3 tablespoons coriander powder, ½ tablespoon red chilli powder, 1 tablespoon kashmiri red chilli powder and 2 teaspoons salt. 
  • Fry the spice powders well along with the onion and tomato mixture for a few seconds. 
  • Drop the marinated chicken pieces into the instant pot and gently give it a mix so everything is well combined. Pour 1 cup of water. Don’t add too much water since the chicken will release enough water. 
  • If you want to add in potatoes, now would be the right time to add them. 

  • Select CANCEL MODE and secure the lid of the instant pot. 
  • Select POULTRY MODE (found on the left). It will default to a high pressure for 15 minutes. You can adjust the time by clicking on the symbols + and –  and the pressure by selecting the Pressure level option found at the bottom. But the default setting is the right setting for perfectly cooked chicken. If you cook for longer, you might end up overcooking the chicken and the potatoes. However you can increase the time for upto 18 minutes if needed. 
  • Turn off the KEEP WARM MODE if it is appears to be on.
  •  After selecting the POULTRY MODE, set the PRESSURE RELASE VALVE found on the lid from “VENTING” to “SEALING” . That’s it! You can go relax while the instant pot does the job for you!
  • After a minute or so the instant pot will start heating up and you’ll get an alert that it’s on. 
  •  Once you get an alert that the time period is over, change the pressure release valve from sealing to venting and lift it a little higher so it releases the pressure. Once it’s done, you can open the instant pot. 
  •  Check for seasoning . if you want the curry to be creamier, add ⅓ cup of ground almond paste or coconut milk to the curry. Select STEW mode and let the curry come to a gentle boil for a 1 minute with the lid on and then select “CANCEL”. (Optional)
  • Garnish with fresh cilantro leaves! Enjoy your easy peasy instant pot chicken curry with rice or roti!

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