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Chicken curry made in the instant pot

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We hope you got insight from reading it, now let's go back to chicken curry made in the instant pot recipe. You can have chicken curry made in the instant pot using 17 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to make Chicken curry made in the instant pot:

Get 1 of Whole Medium chicken cut medium pieces.
Provide 3 tbspn of Ghee or Butter.
Prepare of Whole cloves 2.
Prepare of Whole bay leaves 2.
Take 3/4 of Whole Black Peppercorns.
You need of Cinnamon stick 1/2.
Get of Onion 3 small chopped.
Use of Chilli powder 1tsp or to taste.
Prepare of Green chilli paste 3/4tsp or to taste.
Use of Garlic ginger paste 3 tsps.
Use 1 1/2 tsp of Dhana Coriander powder.
Use 1 1/2 tsp of cumin powder.
Prepare of Salt 3/4 tsp or to taste.
Use 1/2 tsp of harder (turmeric).
Use 1 tsp of Garam masala use right at the end.
Take of Coriander fresh to garnish.
You need 3/4 tin of chopped tomatoes (or passata equivalent).

Steps to make Chicken curry made in the instant pot:

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.
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.
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..
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.
Once your happy your chicken is done add Garam masala and coriander.
Serve hot with rice naan/chappati.

I remember the first time I tried chicken. The process to make the chicken curry sauce. Select the Saute setting in the Instant Pot and adjust it to normal.; Add oil and once it is hot, add all the spices - bay leaf, cinnamon stick, black cardamom, green cardamom, black peppercorns, cloves and fennel seeds (if using). This Instant Pot Chicken Curry recipe is ideally suited for meal prep. Prep Ahead - Make a batch (or double or even triple) up to a few days in advance and then reheated.

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