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Chicken curry made in the instant pot
Chicken curry made in the instant pot

Before you jump to Chicken curry made in the instant pot recipe, you may want to read this short interesting healthy tips about Snacks that provide You Power.

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If you’re looking for a quick snack, you can’t go drastically wrong with a whole grain one. A mid-morning snack of whole grain bread along with some protein will maintain you until it’s time for lunch break. Eating on the run may be more healthy with whole grain chips and crackers. Choosing whole grain foods is always much better than eating the highly processed grains we commonly find in our grocery stores.

You will find lots of healthy snack foods you can choose that never involve a lot of preparation or searching. Being healthier doesnt really need to be a battle-if you let it, it can be quite easy.

We hope you got insight from reading it, now let’s go back to chicken curry made in the instant pot recipe. To make chicken curry made in the instant pot you need 17 ingredients and 6 steps. Here is how you do that.

The ingredients needed to prepare Chicken curry made in the instant pot:
  1. Use 1 Whole Medium chicken cut medium pieces
  2. Get 3 tbspn Ghee or Butter
  3. Provide Whole cloves 2
  4. Use Whole bay leaves 2
  5. Prepare 3/4 Whole Black Peppercorns
  6. Get Cinnamon stick 1/2
  7. Take Onion 3 small chopped
  8. You need Chilli powder 1tsp or to taste
  9. You need Green chilli paste 3/4tsp or to taste
  10. Take Garlic ginger paste 3 tsps
  11. Take 1 1/2 tsp Dhana Coriander powder
  12. Prepare 1 1/2 tsp cumin powder
  13. Use Salt 3/4 tsp or to taste
  14. Provide 1/2 tsp harder (turmeric)
  15. Take 1 tsp Garam masala use right at the end
  16. You need Coriander fresh to garnish
  17. Prepare 3/4 tin chopped tomatoes (or passata equivalent)
Steps to make Chicken curry made in the instant pot:
  1. Add Ghee (you can use butter or oil instead if you prefer) to the IP (or pan) add the whole spices and put IP on Sauté function add the onions and brown… in the IP is so quick it will only take 5/6 mins….in the saucepan it will take 15/20 mins
  2. Then add the passata or tinned tomatoes and the powdered spices (except Garam Masala) plus salt garlic ginger and green chilli. Give this all a good stir. I do this part with the IP off as it’s still very hot from the onions cooking. Also add 1/2 cups of water depending on how much sauce you require
  3. Add chicken and stir. Put the instant pot on for 20 min on low pressure cook. The IP will cook for 20 mins then normally it cools for 20 mins…But I cancel cooking after 20 mins & would suggest you release the air yourself and check your curry as it will more then likely be done. Ive cooked it in IP 4 times now and it’s always done in 20mins for me.
  4. You will know it’s done when the oil sits on top of the sauce. If you feel it needs a few more mins just put the lid on for 5/6 mins while the IP is turned off it will still cook as the base is still very hot
  5. Once your happy your chicken is done add Garam masala and coriander
  6. Serve hot with rice naan/chappati

Also added some cornstarch at the end to thicken the liquid. How to Make Chicken Curry in an Instant Pot First, turn on the "sauté" feature on the Instant Pot and add the oil. When it's hot, add the onion and cook it in the oil until it's translucent. How To Make Our Instant Pot Butter Chicken Curry Recipe Sauté onions, garlic, and ginger in the butter, using the SAUTE function of the Instant Pot. Stir in curry powder, garam masala, and smoked paprika.

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