Chicken Curry Instant Pot Indian

Chicken Curry Instant Pot Indian. Melt the butter in the instant pot on saute, then add the onion, garlic, ginger, and spices. Stir in curry powder, garam masala, and smoked paprika.

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Instant Pot Indian Coconut Chicken Curry Cooking you love from www.cookingyoulove.com

Once the spices and onions have cooked down for a few minutes, add in the chopped chicken thighs and canned tomato sauce. Remove the pieces to a plate. Add the tomato paste, curry powder, garlic powder, ground ginger, salt, and pepper, and stir to combine.

Let It Cook In The Sauce For About 2 Minutes.

Press cancel, add curry powder and turmeric, and cook with residual heat for another 30 seconds. Add in the chicken breasts, potatoes, and carrots and stir to coat in the sauce. Add the marinated chicken to this curry and stir it in.

Heat The Instant Pot In Sauté Mode And Add Oil To It.

½ cup fresh cilantro, chopped. Do not skip this step, as it adds lots of flavor to the curry. Add 1/4 cup water and mix well.

Then Add The Spice Powders (Garam Masala, Turmeric, Red Chili Powder).

Lock the lid on the instant pot and pressure cook for 7 minutes. Once the oil is melted, add the cinnamon sticks, bay leaf, and ground cloves. Add the chicken, cooking until browned.

Use A Wooden Spoon To Flip From Sealed To Venting And Let The Steam Escape.

When the time is up, release the pressure naturally for 10. Sauté for a few minutes, until the spices are fragrant. Stir in the tomato sauce.

Hit 'Cancel' And Add 1/2 Cup Of Water And Deglaze The Pot, Making Sure Nothing Sticks To The Bottom Of The Pot.

Place the lid on the instant pot. Cook till the tomatoes are soft and mushy (about 10 minutes). Place all ingredients, except lime juice (if using), cilantro and rice into the instant pot.