Instant Pot Chicken Potato Curry
User Reviews
4.8
135 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4
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Calories
284 kcal
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Course
Main Course
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Cuisine
Indian
Instant Pot Chicken Potato Curry
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It takes less than 40 minutes to prepare this delectable Chicken Potato Curry in the Instant Pot. It's full of authentic flavors from whole spices, as well as tender pieces of chicken and potato. This curry is low carb, gluten-free, and dairy-free, making it a healthy weeknight meal to serve over rice or with naan!
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Ingredients
- 1 pound chicken boneless, cut into 1-2 inch pieces, see notes for bone-in chicken
- 3 tablespoon ghee or oil
- 1 green chili pepper small, chopped (optional)
- 1 tablespoon ginger grated
- 1 tablespoon garlic minced
- 2 cups onion finely diced
- 1 cup tomato pureed, I used 2 roma tomatoes and pureed in a blender
- 1 cup water
- 1 potato cut into 1.5 inch cubes, about 7oz
- 1 teaspoon lime juice
- 1/2 teaspoon garam masala
- 1/4 cup cilantro to garnish
Whole Spices (can be added to a spice pouch)
- 4 Green Cardamom (Elaichi)
- 2 Bay leaf (Tej Patta)
- 6 cloves (Laung)
- 8 black peppercorns
- 1/2 teaspoon Cumin seeds (Jeera)
Spices
- 1 teaspoon Coriander powder (dhaniya powder)
- 1 teaspoon garam masala
- 1 teaspoon Kashmiri red chili powder adjust to taste
- 1/4 teaspoon Ground Turmeric (Haldi powder) optional
- 1 teaspoon Ground Cumin (Jeera powder)
- 1 teaspoon salt
Instructions
- In a bowl, add the chicken and all the spices. Mix well, and let it rest for about 20 minutes.
- Heat the instant pot in Sauté mode and add oil to it. Add the potatoes. Sauté while stirring frequently for about 3 minutes. Then remove the potatoes and set aside.
- Add the whole spices and sauté for 30 seconds to get the aroma.
- Add the chopped green chili, onions, ginger and garlic to the pot and sauté for 5 minutes until they turn golden brown. Keep stirring at regular intervals.
- Add the tomato puree and saute for 3-4 minutes.
- Add the marinated chicken and sauté for 4-5 minutes. Do not skip this step, as it adds lots of flavor to the curry.
- Then add the water and stir it with the chicken. Deglaze and scrape off anything stuck to the bottom of the pot.
- Layer the potatoes on top of the chicken. No need to stir.
- Change the instant pot setting to pressure cook (manual) mode on high pressure for 4 minutes. (see notes for bone-in chicken)
- When the instant pot beeps, quick release the pressure manually. Stir in the lime juice and garam masala.
- Garnish with cilantro and chicken curry is ready to serve.
Equipments used:
Notes
- Whole Spices: If you want to simplify this recipe, skip the whole spices in this recipe. You can also add them to a spice pouch.
- Bone-in Chicken: If using bone-in chicken, don't add potatoes at the start. Instead, pressure cook the chicken for 6 minutes, quick releasing the pressure when it's done. Open the Instant Pot, add in the chopped potatoes, and then pressure cook for another 3 minutes. This ensures that the bone-in chicken is properly cooked, and has a nice, tender texture and the potatoes are not overcooked.
- Green Chili Pepper: I typically use Thai or Birdeye Chili Pepper for this recipe. Don't forget to adjust to your taste.
- Adjust Spice: To make this less spicy, you can skip the green chili. Also adjust the red chili powder to taste. You can use paprika if you don't have Kashmiri Red Chili powder.
- Thickness of the final curry: This is a homestyle indian chicken curry, which is typically not a thick sauce as you always get in restaurants. If you want to thicken the curry, you can add cashew paste, cashew butter, coconut milk, or heavy cream.
- Created: This recipe was created in a 6qt Instant Pot DUO60 Multi-use Programmable Pressure Cooker.
Nutrition Information
Show Details
Calories
284kcal
(14%)
Carbohydrates
12g
(4%)
Protein
26g
(52%)
Fat
15g
(23%)
Saturated Fat
8g
(40%)
Cholesterol
101mg
(34%)
Sodium
769mg
(32%)
Potassium
577mg
(16%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
250IU
(5%)
Vitamin C
10mg
(11%)
Calcium
40mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 284 kcal
% Daily Value*
| Calories | 284kcal | 14% |
| Carbohydrates | 12g | 4% |
| Protein | 26g | 52% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 101mg | 34% |
| Sodium | 769mg | 32% |
| Potassium | 577mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 250IU | 5% |
| Vitamin C | 10mg | 11% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
135 reviews
Excellent
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