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Instant Pot Chicken Curry

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PREP TIME
10 min
COOKING TIME
35 min
TOTAL TIME
55 min
SERVINGS
6 servings
Dinner
Instant Pot Chicken Curry
Ingredients
  • 3 tablespoons butter
  • 1 yellow onion, chopped
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh ginger root
  • 1 pound boneless, skinless chicken breast, trimmed and cut into 1-inch pieces
  • 2 tablespoons tomato sauce
  • 1 1/2 tablespoons ground coriander
  • 3/4 tablespoon Indian chili 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
Instructions
1
Turn on your pressure cooker and switch it to the Saute mode. Melt a small amount of butter in the pot, then cook sliced onions until they become soft and lose their raw appearance, approximately 3 minutes. Introduce minced garlic and grated ginger into the pot; cook until they are tender, roughly 1 minute. Add diced chicken to the pot and cook until it turns golden brown, about 5 minutes. Next, add a can of crushed tomatoes, along with the individual spices - coriander, chili powder, salt, garam masala, turmeric, pepper, cumin, and bay leaves. Close the lid securely and lock it in place. Follow your pressure cooker's instructions for cooking poultry, setting a timer for 15 minutes. Allow the pressure to build in your cooker for around 10-15 minutes.
2
Release the pressure using the natural-release method as per your pressure cooker's guidelines, taking anywhere from 10 to 40 minutes.