Go Back
Ashlee

Instant Pot Chicken Curry

This Instant Pot chicken curry is the perfect blend of Indian spices. Loaded with flavor and it ideal for any curry fan. 
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6
Ingredients Method

Ingredients
  

For the Chicken:
  • 3 lbs chicken breasts, cut into bite size pieces
  • 3 Tbsp unsalted butter, melted
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cumin
  • 2 cups onions, chopped
  • 1 Tbsp garlic, minced
  • 1 Tbsp ginger, minced
  • 2 Tbsp tomato paste
  • 3 Tbsp water
  • 1 1/2 Tbsp coriander powder
  • 3/4 tsp turmeric powder
  • 1/2 tsp ground black pepper
  • 1/4 tsp cayenne pepper
  • 1 1/2 tsp Kosher salt
  • 1 cup chicken broth
  • 2 1/2 Tbsp all-purpose flour
For the Broth/Sauce:
  • 4 red potatoes, cut into 1 1/2 inch cubes
  • 1/2 tsp mild curry powder (optional)
  • 1 1/2 tsp garam masala
  • 1/2 cup heavy cream
  • 1/4 cup cilantro, chopped for garnish

Method
 

For the Chicken:
  1. Prepare chicken breasts and cut into bite-sized pieces. Chop onions, red potatoes and cilantro. Set aside.
  2. Add butter to Instant Pot, melt on 'Saute' mode. Add cinnamon and cumin, stir until fragrant, about 2 minutes. Add onions, garlic and ginger. Saute until slight golden brown, about 5 minutes. Be careful not burn mixture.
  3. Add tomato paste and 3 tablespoons water. Stir together. If it sticks, add another tablespoon of water. Press 'Cancel' to turn off Instant Pot to prevent spices from burning.
  4. Add coriander, turmeric, black pepper, cayenne and Kosher salt. Turn 'Saute' mode back on and stir until fragrant, about 2 minutes.
  5. Add chicken pieces, 1 cup chicken broth and 2 1/2 tablespoons flour. Stir together.
  6. Change settings to 'Manual' or 'Pressure Cook' mode and steam release is on 'Sealing' position. Cook chicken for 9 minutes. After chicken is done, do a 'Quick Release'.
For the Broth/Sauce:
  1. Open up Instant Pot after pressure release. Add cubed red potatoes, mild curry powder and garam masala. Stir gently. Put lid back on.
  2. Change steam release to 'Sealing' position. Cook on 'Manual' or 'Pressure Cook' mode for 6 minutes. After done cooking, do a 'Quick Release'. 
  3. Take off lid. Add heavy cream and stir the chicken curry. Heat through in 'Saute' mode.
  4. Turn off Instant Pot. Serve curry over basmati rice or naan. Garnish with fresh cilantro. Serve immediately.