Instant Pot Chicken Potato Curry
This Pakistani-style Instant Pot Chicken and Potato Curry (Salan) requires 30 minutes of *total* prep time! This is an easy recipe with simple ingredients, minimal chopping, and no complicated steps!
Equipment
- Food Processor (Optional)
Ingredients
- 1 medium yellow onion roughly chopped to fit in food processor
- 1 medium tomato roughly chopped to fit in food processor
- 1/4 cup neutral oil such as avocado or grapeseed
- 1 lb bone-in, cut up, skinless chicken (See Note 1 for boneless) cleaned and excess skin removed
- 3-4 cloves garlic crushed
- 1/3 inch ginger crushed
- 1 small green chili pepper thinly sliced
- 1 1/4 tsp kosher salt
- 2 small Russet potatoes peeled and cut into large chunks
Whole spices
- 1/4 tsp whole coriander seeds roughly crushed, optional
- 1 tsp cumin seeds
- 5 whole black peppercorns
- 2 whole cloves
Spice Powders
- 1/2 tsp Kashmiri chili or mild red chili powder or to taste
- 1/2 tsp turmeric powder
- 1/4 tsp cumin powder
- 1/4 tsp coriander powder
After cooking
- 2 tbsp cilantro leaves chopped
- 1/4 tsp garam masala
Instructions
- Place the onion in a food processor and use the pulse function to chop it finely. Be careful not to blend it, which can cause the onions to break down too much and end up releasing water. Remove and set aside. In the same food processor, add the tomatoes and chop into a rough purée.
- Select the Sauté - More 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 from pink to pale, about 5 minutes. Deglaze 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, or more, depending on how much curry you want. 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.
- 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
Note 1 - Boneless Chicken: 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