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Mom's Chicken Curry - Instant Pot Pressure Cooker
Mom's Chicken Curry is a homestyle Indian curry made with boneless chicken pieces cooked in a fragrant spice blend with onions, tomatoes, garlic, ginger, and whole spices in an Instant Pot. The curry has a moderately spiced, savory sauce with bright notes from lemon juice and freshness from cilantro. Pressure cooking yields tender chicken with rich flavor.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
Calories:
268 kcal
Course:
Main Course
Cuisine:
Indian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 268
% 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.