Mom's Chicken Curry - Instant Pot Pressure Cooker
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
268 kcal
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Course
Main Course
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Cuisine
Indian
Mom's Chicken Curry - Instant Pot Pressure Cooker
Description
This recipe starts by sautéing whole spices like black cardamom, bay leaf, cloves, black peppercorns, and cumin seeds in ghee or oil to release aroma. Chopped green chili, onions, garlic, and ginger are added and cooked to a golden brown, followed by chopped tomatoes and ground spices including coriander powder, Kashmiri red chili powder, turmeric, garam masala, and salt. Boneless chicken pieces are then added and sautéed briefly to develop flavor before cooking under pressure with water to create the curry sauce.
The pressure cooking on high for 5 minutes tenderizes the chicken while melding the spices into a cohesive sauce. Lemon juice is stirred in after pressure release to add brightness, and fresh cilantro is sprinkled as garnish. The curry is not overly thick, reflecting a typical Indian home-style texture, but it can be thickened with cream or nuts if desired.
This dish pairs well with rice or flatbreads and can be adjusted in spice level by omitting or reducing the green chili and chili powder. It offers a balanced flavor profile from a blend of whole and ground spices, resulting in a richly flavored curry without heaviness.
Using chicken thighs or bone-in pieces will require longer pressure cooking (about 7 minutes) for doneness. The whole spices can be omitted for simplicity, and paprika can replace Kashmiri chili powder if unavailable. This recipe is designed for a 6qt Instant Pot model.
Ingredients
- 1 pound chicken boneless, cut into 1-2 inch pieces
- 3 tablespoon ghee or oil
- 1 green chili pepper small, chopped (optional)
- 1 inch ginger finely chopped
- 5 cloves garlic finely chopped
- 1 onion medium sized, finely chopped
- 2 tomato medium sized, finely chopped
- 1/3 cup water
- 1 tablespoon lemon juice
- 1/4 cup cilantro to garnish
Whole Spices
- 1 black cardamom Moti Elaichi
- 2 bay leaf Tej Patta
- 6 cloves aka Laung
- 6 black peppercorns
- 1/2 teaspoon cumin seeds aka Jeera
Spices
- 2 teaspoon coriander powder dhaniya powder
- 1/2 teaspoon Kashmiri red chili powder
- 1/2 teaspoon garam masala
- 1/4 teaspoon turmeric powder ground, aka Haldi powder
- 1 teaspoon salt
Instructions
- Cut the boneless chicken into small pieces, about 1-2 inch in size.
- Heat the instant pot in Sauté mode and add oil to it. 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 4 minutes until they turn golden brown. Keep stirring at regular intervals.
- Add the chopped tomatoes and spices. Sauté for another 4 minutes, while stirring at regular intervals.
- Add the chicken and sauté for 3-4 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.
- Change the instant pot setting to manual/pressure cook mode on high for 5 minutes.
- When the instant pot beeps, quick release the pressure manually. Stir in the lemon juice.
- Garnish with cilantro and chicken curry is ready to serve.
Notes
- Whole spices add aroma but can be omitted for simplicity.
- Use chicken thighs or bone-in chicken with increased pressure cooking to 7 minutes.
- Adjust spice by omitting green chili or substituting paprika for Kashmiri chili powder.
- The curry sauce is not thick like restaurant style; thicken with cashew paste or cream if desired.
- Recipe created for a 6qt Instant Pot DUO60 model; adjust timing for other models.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Calories | 268kcal | 13% |
| Carbohydrates | 8g | 3% |
| Protein | 25g | 50% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 101mg | 34% |
| Sodium | 765mg | 32% |
| Potassium | 633mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 730IU | 15% |
| Vitamin C | 17.7mg | 20% |
| Calcium | 29mg | 3% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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