How to Make Instant Pot Indian Style Curried Chicken Thighs
Craving a flavorful, comforting dish that’s quick and easy to prepare? Look no further than this Instant Pot chicken curry recipe. Packed with aromatic spices, tender chicken, and a rich, savory sauce, this dish offers all the depth of traditional curry without the long cooking time.
The beauty of using an Instant Pot is that it allows you to develop complex flavors in a fraction of the time compared to stovetop or slow-cooker methods. Whether you’re a curry enthusiast or new to making curry at home, this recipe is beginner-friendly and adaptable, perfect for busy weeknights or casual entertaining.
With a handful of pantry staples, fresh ingredients, and the magic of pressure cooking, you’ll have a delicious meal in under an hour. Plus, it’s customizable—adjust the spice levels to suit your taste or add your favorite vegetables for a personal touch.
Serve it with fluffy rice or warm naan bread for a complete, satisfying meal that’s sure to impress. Let’s dive into the simplicity and flavor of this Instant Pot chicken curry!
For this meal, I decided to make my curry powder using the Madras Curry Powder (Fairly Hot) recipe, but I could have used one of the many jars of curry powders I have in my spice drawer. It would have saved a little time, but only a little.
What I like about making your own blend is that you can control the heat. If you like it hot, add more heat ingredients. If you like it mild, cut back on the peppers.
Using an Instant Pot
I’m still new to my Christmas Instant Pot, but I like the results and the ability to produce a meal in under 30 minutes. This one was easy and would have taken even less time if I had used store-bought curry powder rather than prepared my own. If you have a commercial brand you like, go for it.
The Instant Pot has revolutionized how many people approach cooking, combining the functions of multiple kitchen appliances into one convenient device. This multi-cooker has gained immense popularity due to its versatility, ease of use, and ability to significantly speed up the cooking process.
At its core, the Instant Pot is an electric pressure cooker, but it also functions as a slow cooker, rice cooker, steamer, yogurt maker, and more. This means you can sauté, simmer, steam, and even bake in one pot, making it an invaluable tool for busy home cooks and culinary enthusiasts.
One of the standout features of the Instant Pot is its ability to cook food quickly without compromising on flavor or nutritional value. Its high-pressure cooking setting can reduce cooking times by up to 70%, making it possible to prepare meals like stews, soups, and roasts in a fraction of the time they would traditionally take. This is particularly beneficial for those who want to enjoy homemade meals but may need more time to spend hours in the kitchen.
Tomato Paste
Tomato paste is a concentrated form of tomato purée made by cooking tomatoes for several hours to reduce moisture and intensify their flavor. This thick and rich paste is a versatile ingredient in various dishes, adding depth, color, and a robust tomato flavor to various recipes.
Tomato paste is a staple ingredient in many cuisines worldwide, especially in Italian, Mediterranean, and Middle Eastern cooking. It serves as a foundational element in sauces, soups, stews, and braises, providing a rich tomato base that enhances the overall flavor profile of these dishes. Additionally, tomato paste can be used as a flavoring agent in marinades, dressings, and condiments, adding a concentrated tomato flavor to these preparations.
Curry Powder
Curry is a spice that doesn’t refer to a specific spice in itself. Instead, it’s a term used to describe a mixture or blend of spices commonly used in various cuisines, particularly in South Asian and Southeast Asian cooking. The exact composition of curry spice blends can vary widely depending on regional preferences and specific recipes, but they typically include a combination of aromatic and flavorful spices.
Curry spice, often called curry powder or curry blend, is a mixture of various spices and herbs commonly used in cooking. It’s a seasoning blend, not a single spice.
Curry powder blends typically include a combination of spices like turmeric, cumin, coriander, ginger, cardamom, cinnamon, cloves, and chili powder. The specific ingredients and ratios can vary widely depending on the blend.
Instant Pot Chicken Curry Recipe
Ingredients
- 2 tablespoons butter
- 1 large yellow onion finely chopped
- 2 cloves garlic minced
- 1 inch ginger minced
- 2 tablespoons tomato paste
- 2 tablespoons chicken stock
- 8 chicken thighs boneless and skinless
- 1 tablespoon curry powder homemade or commercial
- 2 medium potatoes cubed to small pieces
- ¾ cup chicken stock
- 1 tablespoon garam masala
- 3 tablespoons sour cream
Instructions
Prep the Ingredients
- Turn your Instant Pot onto Saute mode.
- Add the butter. Once it melts, add the onion and cook for 2 minutes, then add the ginger. Cook for 2 minutes more, then add the garlic and cook for another 3 minutes until the onion becomes translucent.
- Push the aromatics to the side of the pot and add the tomato paste. Add the 2 tablespoons of chicken stock and cook the tomato pasta for a minute or two. Stir so it doesn't burn or stick to the bottom of the Instant Pot.
- Add the chicken thighs to the pot and stir to coat the chicken with the rest of the ingredients.
- Add the ¾ cup of chicken stock, put the lid on the Instant Pot making sure the pressure (steam) release valve is in the Sealing position. Depending on your Instant Pot, you may have or may not have a Poultry mode. Mine does not so I just set it for Meat and set the timer for 14 minutes and let it start.
- It takes 5 to 10 minutes for the steam to build up and before the timer starts to count down. Once the time is up, do a Quick Release being careful not to burn yourself with the steam.
- When the Instant Pot releases all its pressure, remove the lid, add the potatoes and the garam masala, stir and place the lid back on top. Set the control panel to Manual cook for 7 minutes again making sure the pressure release valve is set to the Sealing position.
- When time is up, do another quick release. When the pressure is completely released, carefully remove the cover and turn off the Instant Pot.
- Add the sour cream and stir to combine with the other ingredients.
- Serve over basmati rice. I used my rice maker to make the rice. I could have used the Instant Pot but I wanted them to be done at the same time.
