A classic Pakistani-style chicken curry made quickly in the Instant Pot — ready in less than 30 minutes of active prep. This updated recipe uses simple pantry spices, minimal chopping, and straightforward steps. I strongly recommend adding potatoes (they cook with the chicken), but the dish also works without them.
“Such a great recipe and the taste reminded me of my childhood!”
Maria
Classic Chicken Curry in the Instant Pot – New & Improved!
When my sister said my Instant Pot chicken curry “didn’t work for her,” I took it personally — recipes are my responsibility, not the cook’s. Feedback showed the original timing left potatoes overcooked and sometimes made the curry too thin. A few small adjustments fixed that: less water, a shorter pressure cook, and a longer sauté (bhunai) to build deeper flavor.
For this improved version I increased the spice and salt slightly while keeping the homestyle taste intact. The extra sauté time helps bloom the spices and break down the tomatoes so the sauce becomes rich and cohesive. Overall the process is simpler and more reliable.
Ingredients
A few notes on ingredients and choices before you start:
- Chicken: Use about 1 lb (454 g) of bone-in, cut-up, skinless chicken for the most traditional texture and flavor. Small whole chickens from halal shops are often pre-skinned and convenient.
- Boneless option: If using boneless pieces (thighs, breast, or tenders), cut into larger 1–1.5″ cubes. Pressure cook for 6 minutes at high pressure instead of 8, and consider reducing added water to 1/2 cup because boneless chicken releases liquid as it cooks.
- Potatoes: I grew up with aloo chicken, and potatoes make the curry feel complete. I prefer Russet potatoes, but Yukon Gold or red potatoes are fine. Cut potatoes into large 1.5″ (about 3.8 cm) chunks so they hold their shape during pressure cooking.
- Onions & tomatoes: Finely chop onions and tomatoes, or pulse them briefly in a food processor so they break down while still retaining body. This yields a smooth, integrated sauce rather than visible pieces.
How to Make IP Chicken Curry + Key Tips for Success
Tip: Keep a small cup of water nearby to deglaze the pot as needed. Instant Pot sauté can stick if the pan runs dry, so deglaze whenever browned bits collect on the bottom. Stand nearby and stir while sautéing to ensure even browning and to prevent burning.
Sauté the Onions and Chicken
- Finely chop or pulse the onions and tomatoes. A smooth, blended sauce is traditional for this homestyle curry, but finely chopped ingredients will also work after pressure cooking.
- Select the Sauté (More) setting, heat the oil, and sauté onions until lightly golden, 5–6 minutes. Add crushed garlic and ginger and cook 30 seconds more until fragrant. Deglaze with a few tablespoons of water if anything starts to stick.
- Add the chicken and brown briefly until it changes from pink to pale, about 3 minutes, deglazing again if needed.
Add Spices, Tomatoes, Potatoes, and Pressure Cook
- Add whole spices (crushed coriander, cumin seeds, black peppercorns, and cloves) and ground spices (Kashmiri or mild chili powder, turmeric, ground cumin, and ground coriander). Stir and sauté with the tomato until oil begins to separate and the tomato softens, about 3–4 minutes.
- Add the potatoes and 3/4 cup water. Mix to submerge the chicken and potatoes as much as possible. Cancel Sauté, secure the lid, set pressure release to Sealing, and pressure cook on High for 8 minutes (6 minutes for boneless). Allow a 5 minute natural release, then release any remaining pressure manually.
Uncover and Garnish
- When you open the pot you should see oil rise to the surface — a sign the curry has cooked. If you want a thicker sauce, use the Sauté (High) function and simmer for 2–3 minutes to reduce liquid and soften the potatoes further. Remember the curry will thicken a bit as it cools.
- Finish with a sprinkle of garam masala and a handful of chopped cilantro. Serve hot with basmati rice, roti, paratha, or naan, and a simple kachumber salad for brightness.
How to Double the Recipe
Double every ingredient and the water. Increase sauté times to accommodate the larger volume, but keep the pressure-cook time the same.
What to Serve with this Curry
This curry is traditionally served over basmati rice (often with green peas), but it pairs equally well with roti, naan, or paratha. A crisp kachumber salad complements the warm, spiced curry with fresh crunch.
Tried this recipe? I welcome feedback and photos — they help me improve and they make my day. If you make it, leave a comment describing how it turned out.
Instant Pot Chicken Curry (New and Improved)
Simple, nostalgic, and ready with under 30 minutes of active prep. This homestyle Instant Pot chicken curry is unfussy and forgiving, with an optional but recommended addition of potatoes.
Yield: 4 servings
Prep Time: 30 mins • Cook Time: 12 mins (pressure cook) • Total Time: 50 mins
Ingredients
- 1/4 cup neutral oil (avocado or grapeseed)
- 1 medium yellow onion, finely chopped (~200 g)
- 3–4 garlic cloves, crushed
- 1/3 inch ginger, crushed
- 1 medium tomato, very finely chopped or puréed (~140 g)
- 1 lb (454 g) bone-in, skinless chicken, cut up (see notes for boneless)
- 1 small green chili, thinly sliced
- 1 1/4–1 1/2 tsp kosher salt (use lower amount if skipping potatoes)
- 2 small Russet potatoes (320 g), peeled and cut into large 1.5″ cubes
Whole spices
- 1 tsp whole coriander seeds, roughly crushed
- 1 tsp cumin seeds
- 5–6 whole black peppercorns
- 2 whole cloves
Spice powders
- 1/2 tsp Kashmiri or mild red chili powder
- 1/2 tsp turmeric powder
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
After cooking
- 2 tbsp finely chopped cilantro
- 1/4 tsp garam masala
Equipment
- Instant Pot or other electric pressure cooker
- Food processor (optional) to finely chop onions and purée tomatoes
Instructions
- Select Sauté – More on the Instant Pot. When hot, add oil and sauté the onions, stirring, until lightly golden (5–6 minutes). Add garlic and ginger and sauté 30 seconds. Deglaze with 2 tbsp water if anything sticks.
- Add the chicken and fry until it loses most of its pink color, about 3 minutes, deglazing as needed. Add whole spices, ground spices, salt, green chili, and tomato. Sauté for 3–4 minutes until the oil separates.
- Add the potatoes and 3/4 cup water. Mix to submerge chicken and potatoes as much as possible. Cancel Sauté, secure lid, set pressure release to Sealing, and pressure cook on High for 8 minutes (6 minutes for boneless).
- Allow a 5 minute natural pressure release, then open the release to vent any remaining pressure. Uncover, sprinkle with garam masala and cilantro, and serve hot with rice or bread.
Notes
Boneless chicken: Use 1–1.5″ cubes and pressure cook for 6 minutes on high. Reduce added water to 1/2 cup if using chicken breast or other cuts that release liquid.
Water amount: The Instant Pot retains liquid while pressure cooking, so the 3/4 cup determines final sauce volume. Use up to 1 cup if you prefer a saucier curry.
Food processor tip: Pulse the onion until finely chopped but not pureed to avoid releasing excess water. Purée the tomato separately into a rough purée to help the sauce blend smoothly.
Nutrition (per serving, approximate)
Calories: 354 kcal • Carbohydrates: 22 g • Protein: 27 g • Fat: 18 g • Sodium: 1010 mg • Potassium: 777 mg • Fiber: 3 g
Author: Izzah Cheema • Course: Main Course • Cuisine: Indian, Pakistani
This post was originally published on November 13, 2019 and has since been updated with an improved recipe, new photos, and video.