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Instant Pot Chicken Curry

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

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

Instructions
 

For the Chicken:

  • Prepare chicken breasts and cut into bite-sized pieces. Chop onions, red potatoes and cilantro. Set aside.
  • 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.
  • 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.
  • Add coriander, turmeric, black pepper, cayenne and Kosher salt. Turn 'Saute' mode back on and stir until fragrant, about 2 minutes.
  • Add chicken pieces, 1 cup chicken broth and 2 1/2 tablespoons flour. Stir together.
  • 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:

  • Open up Instant Pot after pressure release. Add cubed red potatoes, mild curry powder and garam masala. Stir gently. Put lid back on.
  • Change steam release to 'Sealing' position. Cook on 'Manual' or 'Pressure Cook' mode for 6 minutes. After done cooking, do a 'Quick Release'. 
  • Take off lid. Add heavy cream and stir the chicken curry. Heat through in 'Saute' mode.
  • Turn off Instant Pot. Serve curry over basmati rice or naan. Garnish with fresh cilantro. Serve immediately.