This quick and easy Indian chicken curry comes together faster than you would expect with your Instant Pot®. Serve with naan and basmati rice.
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3 tablespoons butter
1 onion, chopped
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
450g boneless, skinless chicken breasts, sliced into cubes
2 tablespoons tomato passata
1 1/2 tablespoons ground coriander
3/4 tablespoon chilli powder
1 1/2 teaspoons salt
1 teaspoon garam masala
3/4 teaspoon ground turmeric
3/4 teaspoon ground black pepper
1/4 teaspoon cumin
1 bay leaf
Method Prep:10min › Cook:35min › Extra time:10min › Ready in:55min
Turn on a multi-functional pressure cooker (such as an Instant Pot®) and select Saute function. Melt butter and cook onion until soft, about 3 minutes. Add garlic and ginger; cook until tender, about 1 minute. Add chicken; cook until golden, about 5 minutes. Add tomato passata, coriander, chilli 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.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.