Instant Pot Chicken Curry (Mom's Homestyle 30-Minute Recipe)

Check ingredients as you prepare them. These checks stay on this page.

• 1.5 lbs chicken thighs, boneless & skinless (1.25-1.5 lbs.)
  Ingredient note

  Source: 1.5 lbs. chicken thighs, boneless & skinless (1.25-1.5 lbs.)
• 1 tbsp + 2 tsp ghee (or oil)
  Ingredient note

  Source: 1 tbsp ghee (or oil); Source: 2 tsp ghee (or oil)
• 1 tsp + 1 tsp cumin seeds
  Ingredient note

  Source: 1 tsp cumin seeds; Source: 1 tsp cumin seeds
• 1 cup onion, chopped (1 medium onion)
  Ingredient note

  Source: 1 cup onion, chopped (1 medium onion)
• 2 tsp ginger (1 inch, grated or ground)
  Ingredient note

  Source: 2 tsp ginger (1 inch, grated or ground)
• 2 tsp garlic (2-3 cloves, grated or ground)
  Ingredient note

  Source: 2 tsp garlic (2-3 cloves, grated or ground)
• 1 tsp + 1 tsp salt (adjust to taste)
  Ingredient note

  Source: 1 tsp salt (adjust to taste); Source: 1 tsp salt (adjust to taste)
• 1/2 tsp turmeric
  Ingredient note

  Source: 1/2 tsp turmeric
• 1 tsp kashmiri red chili powder (or paprika)
  Ingredient note

  Source: 1 tsp kashmiri red chili powder (or paprika)
• 2 tsp ground coriander
  Ingredient note

  Source: 2 tsp ground coriander
• 2 tsp garam masala (add 1 tsp for mild flavor)
  Ingredient note

  Source: 2 tsp garam masala (add 1 tsp for mild flavor)
• 1 tsp ground cumin
  Ingredient note

  Source: 1 tsp ground cumin
• 1 each roma tomato, de-seeded and chopped (or 1 tbsp tomato paste)
  Ingredient note

  Source: 1 roma tomato, de-seeded and chopped (or 1 tbsp tomato paste)
• 1/4 cup plain greek yogurt
  Ingredient note

  Source: 1/4 cup plain greek yogurt
• 0.5 cup water (Add as needed)
  Ingredient note

  Source: 1/4-1/2 cup water (Add as needed); upper source range endpoint used for shopping.
• ½ tsp crushed cardamom
  Ingredient note

  Source: ½ tsp crushed cardamom
• ¼ cup chopped cilantro
  Ingredient note

  Source: ¼ cup chopped cilantro
• 2 cups basmati rice (rinsed 2-3 times)
  Ingredient note

  Source: 2 cups basmati rice (rinsed 2-3 times)
• 2.25 cups water (or 2.5 cups for softer texture)
  Ingredient note

  Source: 2.25 cups water (or 2.5 cups for softer texture)

1. Turn on Saute (high). When display reads 'hot', add ghee or oil, and cumin seeds.
2. When cumin seeds begin to sizzle, add ginger, garlic and chopped onion. Saute for 1 minute, then cover with a lid and cook for 2 mins.
3. Add chicken, salt, turmeric, red chili, coriander, cumin, garam masala and plain greek yogurt. Stir and saute for another 2 mins.
4. Add chopped tomatoes. If you prefer a smoother curry, you can add tomato paste or pureed tomato instead of chopped. Depending on how much liquid the chicken has released by now, add 1/4-1/2 cup of water. (adjust water quantity for an 8qt cooker)
5. To make pot-in-pot rice, place a trivet in the main pot. Assemble rinsed rice, water, cumin seeds, salt and oil in an oven safe bowl and place it on top of the trivet. Skip this step if not making rice.
6. Close the lid, vent to sealing position in DUO models. Pressure cook for 6 mins.
7. After pressure cooking, wait 5 mins and then carefully release the pressure manually (NPR 5, then QR). You can do that by turning the pressure knob to 'Venting' position in Instant Pot DUO, or push down the pressure valve in Instant Pot ULTRA.
8. Open lid after the pin drops. Remove rice bowl and fluff with a fork. Add crushed or ground cardamom and chopped cilantro. If the sauce appears too thin, reduce it on saute mode for 2-4 mins. It will thicken as it simmers. Serve warm with rice, naan or roti!