Instant Pot Chicken Curry
A flavorful and hearty chicken curry cooked quickly in an Instant Pot, perfect for a comforting meal.
Ingredients
Ghee or vegetable oil
- 0.25 cup ghee or vegetable oil
Yellow onion
- 2 cups yellow onion, thinly sliced
Kosher salt and freshly ground black pepper
- to taste salt and pepper
Fresh ginger
- 1 tablespoon grated fresh ginger (from a 2-inch peeled piece)
Garlic
- 1 tablespoon grated garlic (from 4 cloves)
Tomato paste
- 2 tablespoons tomato paste
Cumin seeds
- 2 teaspoons cumin seeds, lightly crushed
Coriander seeds
- 2 teaspoons coriander seeds, lightly crushed
Spanish paprika
- 1 teaspoon Spanish paprika
Chili powder
- 0.5 teaspoon chili powder
Cinnamon stick
- 1 stick cinnamon stick
Low-sodium chicken broth or water
- 0.75 cup chicken broth or water (low-sodium)
Boneless skinless chicken thighs
- 2 pounds chicken thighs, cut into 1-inch pieces
Steamed rice, flatbread, yogurt, cilantro, lime wedges
- for serving
Instructions
- Melt ghee in the Instant Pot on Sauté setting. Add onion, salt, and pepper; cook until golden, 10-12 minutes.
- Add ginger, garlic, tomato paste, cumin, coriander, paprika, chili powder, and cinnamon; cook until fragrant, 1-2 minutes.
- Pour in broth, then add seasoned chicken. Seal lid and cook on high pressure for 4 minutes. Release pressure and serve over rice with sides.
Notes
Adjust seasoning to taste and serve with your favorite sides.