Instant Pot® Indian Chicken Curry Recipe

Name: Instant Pot® Indian Chicken Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter; 1 yellow onion, chopped; 1 tablespoon minced garlic; 1 tablespoon minced fresh ginger root; 1 pound boneless, skinless chicken breast, trimmed and cut into 1-inch pieces; 2 tablespoons tomato sauce; 1 1/2 tablespoons ground coriander; 3/4 tablespoon Indian chili powder; 1 1/2 teaspoons salt; 1 teaspoon garam masala; 3/4 teaspoon ground turmeric; 3/4 teaspoon ground black pepper; 1/4 teaspoon cumin; 1 bay leaf

Servings: persons

3 tablespoons butter
1 yellow onion, chopped
1 tablespoon minced garlic
1 tablespoon minced fresh ginger root
1 pound boneless, skinless chicken breast, trimmed and cut into 1-inch pieces
2 tablespoons tomato sauce
1 1/2 tablespoons ground coriander
3/4 tablespoon Indian chili powder
1 1/2 teaspoons salt
1 teaspoon garam masala
3/4 teaspoon ground turmeric
3/4 teaspoon ground black pepper
1/4 teaspoon cumin
1 bay leaf

1
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Melt butter and cook onion until soft and translucent, about 3 minutes. Add garlic and ginger; cook until tender, about 1 minute. Add chicken; cook until golden, about 5 minutes. Add tomato sauce, coriander, chili powder, salt, garam masala, turmeric, pepper, cumin, and bay leaf. Close and lock the lid. Select poultry according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
2
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

287

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 tablespoons butter, 1 yellow onion, chopped, 1 tablespoon minced garlic, 1 tablespoon minced fresh ginger root, and more.

Yes, Instant Pot® Indian Chicken Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Instant Pot® Indian Chicken Curry

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