Instant Pot Chicken Curry
This is by far the easiest and the most delicious 20 minutes Instant Pot chicken curry recipe ever!
A much loved recipe of chicken that is extremely simple, quick and cooked with basic ingredients available at home. A tender chunky chicken in gravy is so tasty to go perfect with steamed rice, or rotis or parathas.
Step By Step Instructions
Switch on the IP, place the inner pot and press Sauté mode.
Once the IP displays ‘Hot’, add oil in the pot and heat for 30 secs. Then, add all the wholes spices and fry for 30 seconds until fragrant. Photo 1.
Now, add ginger, garlic, and chopped or crushed green chilies, fry for a 30 seconds. Photo 2 and 3.
Stir to avoid it sticking at the bottom of the pot. In this case, you can add 1-2 tbsp of water to deglaze it.
Add chopped onions along with some salt and sauté for 2-3 minutes or until soft and pink. Photo 4.
Now, add chicken pieces and sauté for 1-2 minutes. Photo 5.
Add chopped or grated tomatoes, turmeric powder, coriander powder, red chili powder and cumin powder sauté for another 1-2 minutes, stir in between. Photo 6.
Add little water and deglaze the pot only if anything gets stuck at the bottom.
Then, add whisked yogurt and mix well, cook for 1 minute. Photo 7.
Add 1/4 – 1/2 cup of water, garam masala powder and mix. Photo 8.
Now, Put the lid of the IP with pressure valve in sealing position. Press Manual/Pressure cook mode and set the pressure cooking time to 6 minutes high. Photo 9.
Once the pressure cooking is done, allow the pressure to release naturally for 5 minutes.
Then, manually quick release the pressure by turning the valve from sealing to venting position.
Finally, add lemon juice, coriander leaves and mix. Photo 10.
Cover with glass lid and let the curry to rest for 2-3 minutes.
Chicken curry is ready, dish out and serve.
Cre: cubesnjuliennes
