[Mommy Vegan]MommyVegan Make Oishi Chicken curry made in the instant pot For Vegan's Friend

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Chicken curry made in the instant pot. Make Easy Instant Pot Chicken Curry (Pressure Cooker Chicken Curry) with pantry ingredients! A simple Chicken Curry made in the Instant Pot. Prepared in a simple onion-tomato gravy with the aroma of whole spices.

Chicken curry made in the instant pot This authentic Indian Instant Pot chicken curry is a delicious family recipe. Close Instant Pot Lid and make sure steam release handle is in the 'Sealing' position. Reviews for: Photos of Instant Pot® Coconut Curry Chicken. You can Have Chicken curry made in the instant pot using 17 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Chicken curry made in the instant pot

  1. What You needis of Whole Medium chicken cut medium pieces.
  2. It's of Ghee or Butter.
  3. Lets Go Prepare of Whole cloves 2.
  4. It's of Whole bay leaves 2.
  5. Lets Go Prepare of Whole Black Peppercorns.
  6. It's of Cinnamon stick 1/2.
  7. It's of Onion 3 small chopped.
  8. What You needis of Chilli powder 1tsp or to taste.
  9. Lets Go Prepare of Green chilli paste 3/4tsp or to taste.
  10. What You needis of Garlic ginger paste 3 tsps.
  11. What You needis of Dhana Coriander powder.
  12. What You needis of cumin powder.
  13. Lets Go Prepare of Salt 3/4 tsp or to taste.
  14. Lets Go Prepare of harder (turmeric).
  15. Lets Go Prepare of Garam masala use right at the end.
  16. Lets Go Prepare of Coriander fresh to garnish.
  17. Lets Go Prepare of chopped tomatoes (or passata equivalent).

Served over jasmine brown rice, made separately in the IP while my coconut chicken curry stayed warm on stovetop (extra IP stainless steel liner is key. Indian households are incomplete without a stove-top pressure cooker. The kind that lets off steam with a shrill whistle. This curry is made in a few simple steps using the Instant Pot.

Chicken curry made in the instant pot step by step

  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.

You could make it in any pressure cooker that you have. Start by mixing the salt and. Perfect Instant Pot Butter Chicken Curry - A vibrant and tantalizing butter chicken curry recipe that is made in just minutes using your pressure cooker! This flavorful classic Indian butter chicken recipe is sure to be a hit with your family. Instant Pot makes cooking easy and quick.