Instant Pot Chicken Curry

Name: Instant Pot Chicken Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 3 lbs bone-in chicken; 2 onions; 2 tomatoes; 4 green chilies; 2 tbsp garam masala; 1/2 tbsp Kashmiri powder; 2 tbsp ginger garlic paste; 1 cinnamon stick; 3 cloves; 5 cardamoms; 1 cup water; fresh cilantro; salt and pepper to taste

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This fast instant pot chicken curry is the perfect meal for a busy weeknight. Have dinner on the table in less than 35 minutes.

I highly recommend using bone-in chicken for this recipe. I cooked this chicken curry for 20 minutes in my instant pot and the chicken was falling off the bone. This is a very simple recipe but it is out of this world. I used garam masala because it includes a bunch of different spices that some people may not have on hand.

Fresh ingredients and an instant pot are all you need.

I used Kashmiri chili powder to give it a deep red color.

Add water, close the lid, and cook for 20 minutes.

Enjoy this with basmati rice, garlic naan, or as is.

Enjoy these other delicious recipes:

Coconut Chicken Curry

Instant Pot Chicken Curry

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Course: Main Entree

Cuisine: Indian

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6 servings

Calories: 464kcal

Author: Julie Maestre

Easy instant pot chicken curry with fresh ingredients and delicious spices. Low carb and keto-friendly.

Ingredients

▢ 3 lbs bone-in chicken
▢ 2 onions
▢ 2 tomatoes
▢ 4 green chilies
▢ 2 tbsp garam masala
▢ 1/2 tbsp Kashmiri powder
▢ 2 tbsp ginger garlic paste
▢ 1 cinnamon stick
▢ 3 cloves
▢ 5 cardamoms
▢ 1 cup water
▢ fresh cilantro
▢ salt and pepper to taste

Instructions

Press the saute function on your instant pot and add oil.
Add the cardamoms, cinnamon stick, and cloves. Cook for 1 minute.
Add the onions and cook for 5 minutes or until translucent.
Add the tomatoes, ginger/garlic paste, green chilies and cook for an additional 2 minutes.
Stir in the garam masala and Kashmiri chili, season with salt and pepper.
Add the chicken and water and stir.
Close the lid, seal the valve, cook high pressure for 20 minutes.
Release the steam before opening the lid.
Garnish with fresh cilantro and enjoy!