Servings
Font
Back
Instant Pot Chicken Potato Curry
4.8 from 135 votes

Instant Pot Chicken Potato Curry

This Instant Pot Chicken Potato Curry combines boneless chicken pieces with a blend of whole and ground Indian spices, along with potatoes and tomato puree, to create a fragrant and mildly spicy curry. Cooking in the Instant Pot retains moisture and infuses the chicken and potatoes with rich flavors in a relatively short time. The addition of garam masala, chili powder, and turmeric gives the curry its vibrant color and taste.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 4
Calories: 284 kcal
Course: Main Course
Cuisine: Indian

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

    Cup of Yum
  1. In a bowl, add the chicken and all the spices. Mix well, and let it rest for about 20 minutes.
  2. 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. 
  3. Add the whole spices and sauté for 30 seconds to get the aroma.
  4. 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.
  5. Add the tomato puree and saute for 3-4 minutes.
  6. Add the marinated chicken and sauté for 4-5 minutes. Do not skip this step, as it adds lots of flavor to the curry.
  7. Then add the water and stir it with the chicken. Deglaze and scrape off anything stuck to the bottom of the pot. 
  8. Layer the potatoes on top of the chicken. No need to stir.
  9. Change the instant pot setting to pressure cook (manual) mode on high pressure for 4 minutes. (see notes for bone-in chicken)
  10. When the instant pot beeps, quick release the pressure manually. Stir in the lime juice and garam masala.
  11. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 284

% 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.