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Chicken Curry with potatoes on a plate with rice and vegetables with a glass of water on the side
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Instant Pot Pakistani Chicken Curry

This Pakistani-style Instant Pot Chicken Curry includes bone-in chicken and potatoes and requires just 30 minutes of *total* prep time! This is an easy recipe with simple ingredients, minimal chopping, and no complicated steps!
Course Main Course
Cuisine Indian, Pakistani
Diet Gluten Free, Halal
Keyword Authentic Instant Pot Chicken Curry, Instant Pot Chicken Curry, instant pot chicken curry with potatoes, instant pot pakistani chicken curry, pakistani chicken curry
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 50 minutes
Servings 4 people
Calories 328kcal

Equipment

  • Instant Pot
  • Food Processor (Optional)

Ingredients

  • 1 medium onion roughly chopped to fit in food processor
  • 1 medium or 2 small tomatoes (140-160 g) roughly chopped to fit in food processor
  • ¼ cup

    neutral oil


    such as avocado or grapeseed
  • 1 lb bone-in, cut up, skinless chicken (See notes for boneless) cleaned and excess skin removed
  • 3-4 cloves garlic crushed
  • 1/3 inch ginger crushed
  • 1 small green chili pepper stem removed and thinly sliced
  • 1 ¼ tsp salt or to taste
  • 2 small russet potatoes (320 g) peeled and cut into large chunks

Whole spices

  • ¼ tsp whole coriander seeds optional
  • 1 tsp cumin seeds
  • 5-6 whole black peppercorns
  • 3 whole cloves

Spice Powders

  • ½ tsp mild red chili powder or to taste
  • ½ tsp turmeric powder
  • ¼ tsp cumin powder
  • ¼ tsp coriander powder

After cooking

  • 2 tbsp cilantro leaves chopped
  • ¼ tsp garam masala

Instructions

  • Place the onion in a food processor and use the pulse function to chop it finely. Remove and set aside. In the same food processor, add the tomatoes and chop into a rough purée.
  • Select the high Sauté setting on the Instant Pot. Once hot, add the oil and onions and sauté until the onions turn lightly golden, about 8 minutes. Add the garlic and ginger and sauté until the raw smell disappears, about 30 seconds. Deglaze the pan with 2 tbsp of water. Add the chicken and fry it until it changes color, about 5 minutes, deglazing the pan if it starts to stick to the bottom. Add the whole spices, ground spices, salt, green chili pepper, and tomato. Sauté for 1-2 minutes, then add the potatoes along with 1 cup of water*. Mix well.
  • 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 12 minutes*. Allow the pressure to naturally release for 5 minutes, then manually release any remaining pressure.
  • Once safe to do so, open the lid and taste and adjust salt. Garnish with garam masala and cilantro. Stir gently as the potatoes will be very tender. Serve with rice, roti, or naan.

Notes

*If using boneless chicken, add 3/4 cup water and pressure cook for 6 minutes.

Nutrition

Calories: 328kcal | Carbohydrates: 19g | Protein: 14g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 41mg | Sodium: 821mg | Potassium: 665mg | Fiber: 4g | Sugar: 2g | Vitamin A: 420IU | Vitamin C: 21mg | Calcium: 51mg | Iron: 4mg