Instant Pot Chicken Curry (New and Improved Recipe!)

Ingredients

• 1/4 cup neutral oil (such as avocado or grapeseed)
• 1 medium yellow onion (finely chopped)
• 3-4 cloves garlic (crushed)
• 1/3 inch ginger (crushed)
• 1 medium tomato (very finely chopped or puréed in a food processor)
• 1 lb bone-in, cut up, skinless chicken (See Note 1 for boneless)
• 1 small green chili pepper (thinly sliced)
• 1 1/4 - 1 1/2 tsp kosher salt (use lower amount if skipping potatoes)
• 2 small Russet potatoes (peeled and cut into large (1.5"/3.8cm) cubes)
• 1 tsp whole coriander seeds (roughly crushed)
• 1 tsp cumin seeds
• 5-6 whole black peppercorns
• 2 whole cloves
• 1/2 tsp Kashmiri chili or mild red chili powder
• 1/2 tsp turmeric powder
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 2 tbsp finely chopped cilantro leaves
• 1/4 tsp garam masala

Instructions

1. 1

   Select the Sauté - More setting on the Instant Pot. Once hot, add the oil and onions and sauté, stirring constantly, until the onions turn lightly golden, 5-6 minutes. Add the garlic and ginger and sauté until aromatic, about 30 seconds. Deglaze the pan with 2 tbsp of water. Add the chicken and fry it until it changes color from pink to pale, about 3 minutes. Deglaze the pan as it starts to stick to the bottom. Add the whole spices, ground spices, salt, green chili pepper, and tomato. Sauté for 3-4 minutes, until you see the oil separate.

2. 2

   Add the potatoes along with ¾ cup of water (Note 2). Mix well, submerging the chicken and potatoes as much as possible.

3. 3

   Cancel Sauté to turn off the Instant Pot. Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting and cook at High Pressure for 8 minutes. Allow the pressure to naturally release for 5 minutes, then manually release any remaining pressure.

4. 4

   Uncover and garnish with the garam masala and cilantro. Serve hot with roti, paratha, rice, or naan.