Instant Pot® Indian Chicken Curry

This quick and easy Indian chicken curry comes together faster than you'd expect with your Instant Pot®. Ginger, garlic, coriander, garam masala, and chili powder make it absolutely fragrant. Serve with naan bread and basmati rice.

• Preparation Time: 10 mins
• Cooking Time: 35 mins
• Total Time: 45 mins
• Calories: 160 Calories

Ingredients

• 1 ½ teaspoons salt
• 3 tablespoons butter
• ¾ teaspoon ground black pepper
• 1 bay leaf
• 1 yellow onion, chopped
• 1 tablespoon minced garlic
• 1 teaspoon garam masala
• 1 tablespoon minced fresh ginger root
• ¾ teaspoon ground turmeric
• 2 tablespoons tomato sauce
• ¼ teaspoon cumin
• 1 ½ tablespoons ground coriander
• 1 pound boneless, skinless chicken breast, trimmed and cut into 1-inch pieces
• ¾ tablespoon Indian chili powder

Recipe Instructions

Step 1

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Step 2

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter and cook onion until soft and translucent, about 3 minutes. Add garlic and ginger; cook until tender, about 1 minute. Add chicken; cook until golden, about 5 minutes. Add tomato sauce, coriander, chili powder, salt, garam masala, turmeric, pepper, cumin, and bay leaf. Close and lock the lid. Select poultry according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.