Instant Pot Indian Butter Chicken and Potato Curry
User Reviews
4.5
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Prep Time
20 mins
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Cook Time
12 mins
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Total Time
32 mins
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Servings
6 Servings
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Course
Main Course
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Cuisine
Indian
Instant Pot Indian Butter Chicken and Potato Curry
Description
The recipe uses olive oil to sauté onions briefly before adding minced garlic and grated ginger, lending aromatic depth to the curry base. Chicken breast pieces and diced potatoes cook under pressure with a blend of ground coriander, garam masala, turmeric, salt, and paprika, all simmered in a mixture of tomato sauce and coconut milk. The coconut milk provides a smooth richness without overwhelming the spices.
After pressure cooking, butter is stirred in to melt and bring extra creaminess. The curry has a mildly spiced, balanced flavor with tender chicken and soft potatoes that hold their shape. It pairs well with hot cooked rice for a complete meal and is brightened by a sprinkle of fresh cilantro.
The recipe suggests fresh or frozen grated ginger as interchangeables. For using chicken thighs, increase cooking time by 5-6 minutes. To thicken the sauce, add a cornstarch slurry while sautéing after pressure cooking. This flexibility supports adjustments based on ingredient availability and desired sauce consistency. Although not provided, stovetop or slow cooker adaptations are considered feasible with longer simmer times.
Ingredients
- 1 tablespoon olive oil or ghee
- ½ cup unknown red or yellow onions
- 3-4 garlic finely minced or pressed through a garlic press (for about 2 teaspoons, medium cloves
- ½ tablespoon ginger grated fresh or as paste
- 2 pounds chicken breast see note if using chicken thighs), cut into about 1-inch pieces, boneless skinless
- 2 cups peeled chopped russet, yellow or red potatoes (about 283 grams)
- 2 teaspoons ground coriander
- 2 teaspoons garam masala
- 2 teaspoons Turmeric
- 1 teaspoon salt I use coarse, kosher salt
- ½ teaspoon paprika
- 2 cans (15-ounces each) tomato sauce
- 1 (15-ounce) (15-ounce) can coconut milk reduced fat
- 1 to 2 to 2 tablespoons butter optional (but delicious)
- hot cooked rice for serving
- fresh chopped cilantro, for garnish
Instructions
- Add the oil to the insert of the Instant Pot and select the Saute function (making sure the temperature is adjusted, using the + or - button, to normal). Add the onions, and cook, stirring often, until they start to soften and turn translucent, 2-3 minutes. Add the garlic and ginger and cook for 10-20 seconds.
- Add the chicken and cook, stirring often, 1-2 minutes.
- Add the potatoes, spices (coriander, garam masala, turmeric, salt and paprika), tomato sauce, and coconut milk. Stir well.
- Secure the lid and make sure the valve is closed. Select the Manual or Pressure Cook button and dial up or down to 6 minutes. The Instant Pot will start on it's own.
- After the cooking time is finished, quick release the pressure (if it bubbles and spurts through the valve, close the valve, let it sit for 10 minutes and try again), and remove the lid.
- Add the butter and give the curry a good stir to melt the butter completely (see note if you want to thicken it up a bit more). Serve over rice garnished with fresh cilantro, if desired.
Notes
- Freeze fresh ginger in chunks for convenient grating without thawing or peeling.
- Increase cooking time by 5 to 6 minutes when using chicken thighs instead of breast.
- To thicken the curry after cooking, add a cornstarch slurry and sauté until bubbling and thickened.
- Slow cooker or stovetop versions can be adapted by simmering longer, though precise timings are not specified.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 335kcal | 17% |
| Carbohydrates | 17g | 6% |
| Protein | 34g | 68% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 102mg | 34% |
| Sodium | 643mg | 27% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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