Instant Pot Chicken Curry with Spinach
This instant pot chicken curry with spinach is the ultimate plate of comfort food with rice or naan. Flavorful and delicious dinner in under 20 minutes.
Prep Time3 mins
Cook Time17 mins
Total Time20 mins
Servings: 6 servings
- 3 lb bone in chicken
- 1 onion
- 1 to mato
- 1 tbsp ginger garlic paste
- 2 tsp cumin
- 1 tsp coriander powder
- 1/4 tsp powdered fennel optional
- 1/4 tsp chili powder
- 1/8 tsp turmeric
- 1/2 cup water
- 1 tsp cornstarch
- 4 cups spinach
- Salt and pepper to taste
Season the chicken with cumin, coriander, fennel, chili powder, turmeric, salt, pepper, and set aside.
Set instant pot to saute, add oil and let it warm up.
Add onions, tomatoes, and ginger/garlic paste. Cook for 3-4 minutes.
Add chicken and water, cover with the instant pot lid, close steam valve and set to manual, pressure high, for 15 minutes.
When done, move steam valve slowly and slowly release steam. Open the lid slowly and carefully.
Season with salt and pepper.
Stir in the cornstarch and spinach and allow to simmer with the lid off for an additional 2 minutes.
Serve immediately and enjoy!
Calories: 440kcal | Carbohydrates: 3g | Protein: 32g | Fat: 32g | Saturated Fat: 8g | Cholesterol: 188mg | Sodium: 169mg | Potassium: 545mg | Vitamin A: 2070IU | Vitamin C: 7mg | Calcium: 48mg | Iron: 2.4mg