Instant Pot Chicken Potato Curry
User Reviews
4.8
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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
Description
The recipe marinates the chicken in a mixture of spices including coriander powder, garam masala, Kashmiri red chili powder, cumin powder, salt, and optional turmeric, allowing the flavors to deeply penetrate the meat. The Instant Pot is first used to sauté potatoes briefly, then whole spices such as cardamom, bay leaf, cloves, peppercorns, and cumin seeds are added to infuse aromatic notes during cooking.
Chopped green chili, diced onions, ginger, and garlic are sautéed until golden, building a savory base. Tomato puree is incorporated next, followed by the marinated chicken. Adding water deglazes the pot, ensuring all flavorful bits are included. Potatoes are layered on top before pressure cooking, allowing even cooking of all ingredients. A garnish of fresh cilantro and a splash of lime juice finish the dish with brightness.
This curry is best served with rice or flatbreads and offers a homestyle Indian flavor profile that is not overly thick but rich with spice layers. Adjusting spice levels is straightforward by omitting chili or adjusting chili powder. The recipe also offers variations for bone-in chicken that involve separate cooking steps to ensure tenderness of chicken and potatoes.
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 aka Elaichi
- 2 bay leaf Tej Patta
- 6 cloves aka Laung
- 8 black peppercorns
- 1/2 teaspoon cumin seeds aka Jeera
Spices
- 1 teaspoon coriander powder dhaniya powder
- 1 teaspoon garam masala
- 1 teaspoon Kashmiri red chili powder adjust to taste
- 1/4 teaspoon turmeric powder optional, ground, aka Haldi powder
- 1 teaspoon cumin powder aka 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.
Notes
- Whole spices can be skipped or placed in a spice pouch for easier removal.
- For bone-in chicken, pressure cook chicken first, then add potatoes later to avoid overcooking.
- Adjust the green chili and Kashmiri red chili powder to control spiciness; paprika can substitute red chili powder.
- The curry has a moderately thin consistency typical of homestyle Indian curries; thicken with cashew-based pastes or cream if desired.
- The recipe was developed using a 6-quart Instant Pot DUO60 Multi-use Programmable Pressure Cooker.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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