Chicken curry with potatoes

Instant Pot Chicken and Potato Curry

  • Author: My Heart Beets
  • Yield: 4 1x
  • Method: Instant Pot
  • Cuisine: Indian


While there are many different types of chicken curry, I consider this recipe to be more of an everyday type of curry. Perfectly cooked chicken and tender potatoes are served in a spiced onion and tomato gravy, making this a comforting and hearty dish.


  • 3 tablespoons oil of choice
  • ½ teaspoon cumin seeds
  • ½ teaspoon black mustard seeds
  • 1 onion, diced
  • 1 bay leaf
  • 2 teaspoons minced garlic
  • 1 teaspoon minced ginger



  • 1 ½ pounds skinless and boneless chicken thighs, cut into quarters
  • 1 cup fresh tomato puree (approx. ½ pound tomatoes)
  • 4 small yellow or white potatoes (approx. 1 pound), cut in half
  • ½ cup water
  • Cilantro, garnish


  1. Press the sauté button, add oil and allow it to heat up for a minute. Add the cumin seeds and mustard seeds and once the cumin seeds brown and the mustard seeds pop, add the onion and bay leaf. Stir-fry for 6-7 minutes, or until the onion begins to brown.
  2. Add garlic, ginger, spices and stir briefly. Add the chicken and give everything a good mix so that the chicken is well coated with the spices.
  3. Add the pureed tomatoes and cook for 5 minutes, stirring occasionally.
  4. Add the potatoes, give everything a good stir, then pour in the water.
  5. Secure the lid, close the pressure valve and cook for 5 minutes at high pressure.
  6. Naturally release pressure.
  7. Garnish with cilantro.