Instant Pot Chicken Curry

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What’s not to love about Instant Pot when you can cook your chicken curry within 15mins. Starting from chopping onions to serving chicken curry…all it takes is 15mins of your time and It’s ready without compromising on the taste and texture of the chicken curry. Although I love chicken curry cooked on low flame with adding ingredients step by step yet I wanted to recreate the same recipe using my Instant Pot. I was prepared for the worst but to my surprise, it came out really well. 🙂 Phew…! Thank you, Instant Pot for saving me. 😀 The exact taste with perfectly cooked chicken. So flavorful and quick recipe it is. Thanks to my Instant Pot for saving my time. 😀
I have used chicken drumsticks here, you can use the bone-in or boneless pieces too to cook this chicken curry. Pressure cook time may vary depending upon the size of chicken pieces.
Serves 3

  • 6 Chicken drumsticks
  • 2 Bay leaves
  • 4 Dry red chilies
  • 1-inch cinnamon stick
  • 1 ½ Tsp cumin seeds
  • 1 Tsp black peppercorns
  • 1 Large onion, finely sliced (1 ½ Cup finely sliced onion)
  • 1 Medium tomato, chopped (½ Cup tomato)
  • 6-7 Garlic Cloves, sliced
  • ½ inch ginger, roughly chopped
  • 1 Tsp turmeric powder
  • 1 Tbsp red chili powder
  • 1 Tbsp coriander powder
  • 1 Tsp garam masala powder
  • 2-3tbsp Mustard oil

Learn Step By Step Recipe With Pictures For Instant Pot Chicken Curry
Step 1- Turn sauté mode on and heat oil. When it displays HOT add cumin seeds, bay leaves, dry red chilies, black peppercorns, and cinnamon stick. Sauté for 10secs and then add chopped ginger-garlic and again sauté for few seconds

Step 2- Add the chopped onions with coriander powder, turmeric powder, and red chili powder and give it a mix. Then add chopped tomato and salt as required. Pressure cook for 2mins with the vent on sealing side. Manually release the pressure and mix well


Step 3- Now add the chicken drumsticks and sprinkle some garam masala. Fry for 3mins and then cover the lid of the instant pot and pressure cook for 6mins (less or more depending on the chicken pieces size) with the vent on sealing side. Let the pressure release naturally

Garnish with freshly chopped coriander leaves and serve with naan, chapati, or rice and relish the dish. 🙂


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