Instant Pot Chicken Curry

This Instant Pot chicken curry is quicker than any take-out. Made with Greek yogurt, curry powder, and garam masala this can also be made in a pressure cooker. Served over basmati rice, chapati, or naan for a complete meal.

Table of Content

• Why make this Indian curry?
• Ingredients and substitute 
• Step by step instructions
• More Indian curries
• Frequently asked question
• You may also like
• Printable Recipe
• Join the conversation

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I love fork-tender meat so the slow cooker and pressure cooker are perfect for me. Pressure cooking is a great way to cook food quickly and easily. For years, I've used my stovetop pressure cooker until I got my electric instant pot. Such a game-changer, I am completely hooked on it.

Why make this Indian curry?

• This chicken is fork-tender and melts in the mouth because of the pressure cooking technique used in an instant pot or pressure cooker. 
• Also, the sauce is a rich yogurt-based sauce, and it makes for a creamy, rich gravy that works perfectly over rice or bread. Today, I have served it with Indian chapati, and yet naan works just as well. 
• The best thing about this chicken curry is that it does not take long to cook - just 20 minutes.
• If you do not have an Instant Pot or stovetop pressure cooker, you can still make this on the stovetop using a saute pan. And follow the whole process just as I have outlined in the recipe below. 

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Ingredients and substitute 

• Chicken - I like using thigh and leg meat for curries and you will see almost all my curry recipes are boneless or bone-in chicken thigh. You can also use the breast with a reduced cooking time. (details below)
• Onion - If you like a bit of sweetness to your curry, use red onions. Since they cook down and become sweet. Today, I have used regular brown onions. 
• Ginger and garlic - Onion, ginger, and garlic are an absolute must when making curry. So make sure you buy fresh ginger and garlic for your Indian curries. They will make a huge difference. 
• Curry powder - I have used my homemade curry powder today. And yet you can use store-bought curry powder. This is easily found in most supermarkets these days on the spice rack.
• Garam masala – This Indian spicemix is a combination of warm spices like cinnamon, cloves, cardamom, bay leaves, etc. You can buy or make your own homemade Garam Masala.
• Greek yogurt -Greek yogurt is thick and high in fat compared to plain yogurt. This makes the curry thick and the yogurt does not split when cooking.
• Whole spices - These are the little-added extra that takes a recipe from good to excellent in terms of flavor. Having said that, often people don't like the overwhelming heat in curries. So feel free to omit these. 

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Step by step instructions

• Instant Pot - Turn the instant pot on saute.
  Pressure cooker - place the pressure cooker on medium heat.
• Add the oil and whole spices. Saute for 30 seconds. This will flavor the oil with warm spices.
• Saute onions - Then add the onions. Saute until the onions are translucent.
  Pro tip - we want the onions to cook down a bit so it adds a nice sweet flavor to the dish. Adjust the temperature to prevent the onions from burning.

• Next, add the ginger and garlic - saute for another minute. Then add the spices ( curry powder, paprika, and garam masala). Add a few tablespoons of water roto help cook the spices for a minute or two until they are aromatic
• Turn the heat to medium-low to reduce temperature. Add the cornstarch to the Greek yogurt and combine well. Then add the Greek yogurt to the instant pot and mix well.
  Pro tip - the cornstarch in the yogurt will prevent it from curdling in the curry but the heat must be on medium-low.

• Add the water and chopped cilantro. Season with salt and pepper. Make sure all the chicken is well tucked under the liquid to ensure even cooking.
• Pressure cook
  • Instant Pot - Turn the saute off. Close and lock the instant pot lid. Close the seal and set the instant pot on high for 10 minutes ( 6 minutes for chicken breast)
  • Stovetop pressure cooker - close the pressure cooker and pressure cook for 10 mins. (8 mins for chicken breast).

• Natual release - When done turn off and let natural release for 10 minutes. Open the instant pot or pressure cooker. Taste and adjust seasoning
  Pro tip - it is best to use natural release with curries otherwise the spray of spices in the quick release can clog the instant pot valve which is difficult to clean.
• Adjust gravy.- For more gravy, add ¼ to ½ cup water and bring to a boil.- Alternatively, If there is too much gravy, remove the chicken pieces in a separate dish and continue to cook the sauce until has been reduced to half. Then return the lamb pieces back to the pot
  Pro tip - we remove the meat from the pot so it does not overcook.
• Garnish with more chopped cilantro leaves.
  Pro tip - If you serve it with chapati, naan, or roti - keep it thick. If you serve with rice, add a little water to make a gravy.

Stovetop Cooking

• Follow the same process as above but using a stovetop pan or Dutch oven. Then, instead of pressure cooking continue to cook on medium heat for 20 minutes or until the chicken is cooked through.
  Pro tip - a good sign that the curry is ready is the fat (oil and chicken fat) will be visible on top of the curry.

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More Indian curries

• Lentil chicken curry
• Chicken Curry Just 6 ingredients
• Quick and Easy Chicken Curry in 15 mins
• Butter chicken
• Stir-fry Chicken Tikka Masala
• See all Indian recipes

Frequently asked question

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