Instant Pot Chicken Curry
Easy instant pot chicken curry with fresh ingredients and delicious spices. Low carb and keto-friendly.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 6 servings
- 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
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!
Read your instant pot or pressure cooker manual before using.
This recipe makes wonderful leftovers the following day.
Calories: 464kcal | Carbohydrates: 8g | Protein: 32g | Fat: 32g | Saturated Fat: 8g | Cholesterol: 188mg | Sodium: 265mg | Potassium: 480mg | Fiber: 3g | Sugar: 2g | Vitamin A: 350IU | Vitamin C: 6.7mg | Calcium: 38mg | Iron: 1.8mg