Chicken Curry Instant Pot

Chicken Curry Instant Pot

Ingredients

• 1 pound Chicken boneless, cut into 1-2 inch pieces
• 3 tbsp Ghee or Oil
• 1 Green Chili Pepper small, chopped (optional)
• 1 inch Ginger finely chopped
• 5 cloves Garlic finely chopped
• 1 Onion medium sized, finely chopped
• 2 Tomato medium sized, finely chopped
• 1/3 cup Water
• 1 tbsp Lemon juice
• 1/4 cup Cilantro to garnish

Whole Spices

• 1 Black Cardamom (Moti Elaichi)
• 2 Bay leaf (Tej Patta)
• 6 Cloves (Laung)
• 6 Black Peppercorns
• 1/2 tsp Cumin seeds (Jeera)
• Spices
• 2 tsp Coriander powder (Dhaniya powder)
• 1/2 tsp Cayenne or Red chili powder
• 1/2 tsp Garam masala
• 1/4 tsp Ground Turmeric (Haldi powder)
• 1 tsp Salt

Instructions

1. Cut the boneless chicken into small pieces, about 1-2 inch in size.
2. Heat the instant pot in Sauté mode and add oil to it. Add the whole spices and sauté for 30 seconds to get the aroma.
3. Add the chopped green chili, onions, ginger and garlic to the pot and sauté for 4 minutes until they turn golden brown. Keep stirring at regular intervals.
4. Add the chopped tomatoes and spices. Sauté for another 4 minutes, while stirring at regular intervals.
5. Add the chicken and sauté for 2 minutes. Then add the water and stir it with the chicken. Deglaze and scrape off anything stuck to the bottom of the pot. 
6. Change the instant pot setting to manual/pressure cook mode on high for 5 minutes.
7. When the instant pot beeps, quick release the pressure manually. Stir in the lemon juice.
8. Garnish with cilantro and chicken curry is ready to serve.

Notes

If you want to simplify this recipe, skip the whole spices in this recipe.
To make this less spicy, you can skip the green chili.
If using bigger pieces of chicken, increase the pressure cooking time to 7 minutes.
Green Chili Pepper: I typically use Thai or Birdeye Chili Pepper for this recipes. Don't forget to adjust to your taste.
This recipe was created in a 6qt Instant Pot DUO60 Multi-use Programmable Pressure Cooker.