Instant Pot Green Chicken Curry (Hariyali Chicken)


This green chicken curry is a pour and cook recipe! Blend a handful of ingredients together in a food processor or blender, pour the sauce over chicken, and cook!

instant pot green chicken curry

Green chicken masala is light and lemony and herby. It’s very different from the more common tomato-based Indian curries that you might be used to eating.

This dish is really easy to make. I’ve been working on coming up with more pour and cook recipes, and this one (like all the rest) requires very little effort and happens to be big on flavor.

instant pot green chicken curry

What’s Green Chicken Curry/Hariyali Chicken?

This green chicken curry goes by a few names: hariyali chicken, green chicken masala, and green chutney chicken. There’s a chance I may have made up that last one (green chutney chicken). I’m not actually sure anyone calls it that except for me, lol.

Hariyali chicken is typically made two ways: as a dry preparation, which is how you’ll often find it served at Indian parties (hariyali chicken tikka), or as a curry where chicken is simmered in a verdant sauce (hariyali chicken masala) and served over rice or with roti. The recipe I’m sharing today is a curry.

Also, for those who’ve never heard the word hariyali, it just means “greenery.” And clearly, there’s quite a bit of greenery in this. The main ingredients: cilantro, mint, yogurt, lemon, spices, and cashews.

Cashews aren’t typically used in this dish, but I like the nuttiness and the touch of creaminess they add to the sauce. I’ve made this without nuts too, and it’s still good, a bit thinner, though. If you can’t have nuts, leave them out, or maybe try it with unsweetened shredded coconut? Or white poppy seeds, or sesame seeds? I’m just thinking (writing?) out loud… 🤔

Reader Review:

“Amazing! I’ve made different hariyali chicken recipes before and this one really stands out because of the use of amchur and lemon juice. It made the flavor profile so much more complex and rich.”

– Manal
instant pot green chicken curry


Blend a few ingredients together.

Pour the green sauce over chicken and cook!

Open the lid and admire your perfectly cooked green chicken curry!

Give this green chicken curry a try and let me know what you think!

instant pot green chicken curry

Instant Pot Green Chicken Curry (Hariyali Chicken)

instant pot green chicken curry

Instant Pot Green Chicken Curry (Hariyali Chicken)

4.89 from 69 reviews
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Cuisine Indian


  • 1 ½ pounds boneless and skinless chicken thighs
  • 1 bunch cilantro including stems
  • 1 small bunch mint leaves*
  • ¼ cup raw cashews
  • ¼ cup water
  • 2 tablespoons lemon juice
  • 2 tablespoons yogurt
  • 2- inch ginger
  • 4 garlic cloves
  • 1 serrano pepper
  • 1 teaspoon salt
  • ½ teaspoon amchur powder dried green mango powder
  • ½ teaspoon garam masala
  • ½ teaspoon turmeric


  • Add the chicken to the instant pot.
  • Blend the remaining ingredients in a food processor or blender then pour this over the chicken.
  • Secure the lid, close the pressure valve and cook for 5 minutes at high pressure.
  • Naturally release pressure or wait 10 minutes then release pressure.
  • Using two forks, shred the chicken right into the curry.



*I typically use a small packet (.5 ounces) of mint as that’s what my grocery store usually has available. More or less mint is fine.
I have only tested this recipe with chicken thighs, if you substitute chicken breasts you may need to add more water as the fat from the thighs helps prevent burning.
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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instant pot green chicken curry

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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


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Recipe Rating


  1. Orlando Arnold says

    5 stars
    This is an outstanding recipe that delivers on flavour and substance. My family love it and we enjoy it with a small amount of basmati rice.
    Thank you!

  2. PSullivan says

    5 stars
    Have made this about 5 times and it’s delicious! However, I always get a burn notice – with both thighs and breasts. Have added extra water, put sauce in first with chicken on top, taken off lid before pressurization and stirred, etc. Just always get the burn notice and sometimes a slightly “extra” (burned?) flavor even when I take out chicken and pour sauce out leaving burned layer on bottom of pot. Sigh. Any thoughts on how to avoid the burn would be appreciated. Thanks!

    • Dave says

      Agreed. This is one recipe we use a lot, and is one of our favourites. However I have never been able to cook this recipe without the burn message. Any suggestions?

      • Ashley - My Heart Beets says

        I’m sorry to hear that – some Instant Pots seem a bit more sensitive (I have a bunch that I use and have found this out during my cooking tests). Can you try scraping the bottom and adding a couple of tablespoons of water to see if that helps?

  3. Karen D'souza says

    Every time I make this recipe in the recipe, I see the burn sign on instant pot. It’s delicious though but I always have to recook it

  4. Swetha says

    5 stars
    My heartfelt thanks to you for these amazing recipes. You are a kind of visionary when it comes to creating easy recipes that taste heavenly ☺️.

    I followed this recipe exactly except for adding some extra spice .

  5. Claire says

    I love this recipe but I am having to remove dairy from my diet due to having a baby who is allergic. Do you think that coconut yoghurt could be used instead of regular yoghurt?

    • Ashley - My Heart Beets says

      Hi Claire, I haven’t tried this (I’m actually also currently dairy-free due to nursing) but my thought is if you like dairy-free yogurt then maybe you’ll like it in here too? I’m not a fan of dairy-free yogurt so I don’t think I’d personally make it.

      • Claire says

        Oh sorry to hear you are also having to cut out dairy! I tried it with Greek coconut yoghurt and it was great! My husband and daughter didn’t even know the difference!

  6. Darcy says

    5 stars
    Too easy to be this delicious! The hardest part was making the mistake of using my awful blender instead of my food processor, otherwise it would have been breezy. Even so, it came together quickly and just should not taste this good. Why did it take me so long to try?! When I printed it out there was only one five star review, and this review will be #50, most of which are also 5 stars, too.

  7. Shashi says

    Hi Ashley, I have the 8 quart instant pots. Are your recipes done in a 6 quart? Thus at times when you don’t add water before pressure cooking, I would need to in order to avoid burning?

  8. Claire says

    I’ve been making this regularly for nearly 2 years now and it’s my families favourite recipe…. But now I have to go dairy free!!

    What would you recommend substituting for yoghurt? Would coconut yoghurt work? Have you ever tried it with that?

    TIA! I miss eating this almost as much as I miss chocolate!

  9. Priscilla says

    Hello! Thanks for your recipes.
    What would you recommend as a substitue for cashews? We have a family member that anaphylactic. Thank you 🙂

  10. Mom of three says

    5 stars
    Hi Ashley,

    I make this for my husband often and he loves it! Besides him the rest of the family in my household are all vegetarian. I was wondering if you have tried this with paneer instead of chicken? Any tips? I am excited for a veg option as it’s so flavorful. Thanks a ton for your receipies, we swear by them!

  11. Jim Webster says

    5 stars
    Hi, sounds like great recipe. Does it really fully cook the chicken in 5 minutes? I don’t have an instapot but do have crockpot. Any tips on cooking in crockpot? My crockpot does have pressure cooking setting but I’ve never used. I normally slow cook everything in the crockpot. Open to any suggestions you may have. Thanks!!

  12. Emily says

    5 stars
    Fantastic! It’s fresh and lively tasting, and easy to make! I also love that it doesn’t use tomatoes. I have made this several times now, and everyone I have served this to has loved it! My only challenge is that I get the burn message every time i make it, even though I used extra water. Next time I will double the water to see if that helps.

      • Emily says

        Thank you for your reply!
        There are so many variables! I think the issue was two fold: the sauce was too thick, and I *think* my pot is having some trouble coming to pressure. I made the recipe again just two days ago and I added less cilantro so the color was more similar to yours, and I made sure to use raw nuts instead of roasted. And i added about 50% more water.

        I also wonder if the chicken from my natural food store just doesn’t have as much water as other brands? I have used thighs each time, but two days ago I made it again with Trader Joe’s chicken thighs and there was a lot more water. I didn’t get a burn message, but it’s partly because I opened it up to preempt it, as it was still taking a long time to come to pressure. It still turned out great! The smell is amazing!

  13. Jedi Dad says

    5 stars
    Single dad here. Made this for my kids and they absolutely loved it. We had a few friends over last week, and the kids asked for this again – it went like a dream. Can’t wait to try some of the other recipes here; perhaps egg curry this weekend.

    • Ashley - My Heart Beets says

      Hi Miko, I make and freeze green chutney all the time and this is really similar so I’m sure it’d be fine to make ahead and freeze the green masala. I’ll have to try that myself sometime – it’s a good idea 🙂

  14. Claire says

    I made this for dinner tonight and it was incredible! Full disclosure though I did double the garam masala and turmeric and I added a few extra cashews. I also added large chunks of green capsicum for some extra veggies. This is definitely going to be a staple in our house – even my notoriously pick husband loved it! I think we may try making it next time with soya chunks instead of chicken for a vegetarian option.

  15. Manal says

    5 stars
    Amazing! I’ve made different hariyali chicken recipes before and this one really stands out because of the use of amchur and lemon juice. It made the flavor profile so much more complex and rich.

  16. Francoise says

    Hi Ashley,

    I tried your recipe today. I did not have some thighs so I used chicken legs. I did not have either the amchur powder and substituted anything for it. Otherwise, I followed your recipe (no burn message for me). It was light and delicious. Love your idea pour and cook recipes so easy to make.

    Do you think that your recipe can be made with another type of meat, such as lamb?

    Thank you!

      • Francoise says

        I will Ashley thank you! But I just want your advice, do you think it will be the same time in cooking because your recipes for lamb usually require more time for cooking? Thank you for your help!

  17. Sangu says

    5 stars
    I have been making this for over a year and it is so easy and delicious! My daughter requests it all the time. Thank you Ashley for making our lives easier!

  18. Emma says

    5 stars
    Your easy, healthy, and flavor-packed Indian instant pot recipes are delightful! This one tastes so fresh and verdant. I like to call it green chutney chicken too 🙂 It is on the menu again for next week. I am very glad I picked up your cookbook a few years ago! Thank you!

  19. Zephirina says

    5 stars
    Hi Ashley! I just tried your Hariyali chicken recipe: it came out fantastic! Thank you!
    My husband ate two helpings 🙂
    I changed it a little. I was in rush and ended up cutting two onions (I know!) and then realized that the recipe does not really call for onions. I sautéed the onions anyways, then added the garlic-ginger paste to the mix. I ground the ingredients as you specified in the recipe minus the ginger-garlic paste. Also, I did not have pudina on hand, so I used only cilantro. Added the ground stuff to the sautéed onions and chicken and then pressure cooked it in the IP as you specified. It still tastes so good, even though I am missing the pudina. Thank you, again!

  20. Fareeba says

    5 stars
    Hi Ashley. Yes it is a 6 qt IP Duo. I realized on careful re-reading of the recipe that you used a fattier cut of chicken; I use chicken tenders, and so a little oil was needed. I also added an extra bunch or cilantro for more gravy and it was delish! I have to say that my IP gives food burn notices 1 out of 4 times. Often with rice or potato dishes. I learnt from your FB page that some people have dealt with this by using rice mode. I dealt with it a couple of times by using low pressure and cooking for a longer duration.

    Thanks so much for all you work on these recipes.

      • Rahul Kapur says

        Hi Ashley – I have a similar issue to what Fareeba says. My 6 qt duo instapot is a year old and I get a burn notice 50% of the time. For the same today when I tried this recipe. Are the newer Instapots more sensitive? Would be good to get a version of your recipes that takes the higher sensitivity of the newer instapits into account. Thank you.

        • Ashley - My Heart Beets says

          Hi Rahul, just want to be sure, did you use chicken thighs? The fat from the thighs helps prevent burning. Also, I’ve heard newer pots are more sensitive – you can try adding more water and see if that helps. Unfortunately, I’m a one-person, part-time operation here and so it’s just not possible for me to update all recipes when new models come out – at least not right away, but maybe one day.

  21. Fareeba says

    5 stars
    Ashley, I so love this recipe! I make it at least2-3 times a month! I was getting food burn notices and realized I needed to add 1/2 tsp oil and a tad more water or yoghurt and all was well!

    I wonder if you could advise how to do this on a stovetop. My parents don’t have a pressure cooker. Do you think following the recipe with a bit of oil and then 45 mins on medium-low would work?

    • My Heart Beets says

      Hi Fareeba, I’m happy to hear that you like this so much 🙂 Glad you were able to figure out the burn notice – sorry that gave you trouble. Just wondering but were you getting this notice with a 6 qt? As for the stovetop, I’d try what you suggested – though you may need to add more water as it evaporates on the stove. Hope that helps!

  22. Lorraine McCall says

    5 stars
    Could we please add another star for this big winner? I have loved your recipes, Ashley and shared so many links to your site that my friends are starting to wonder if I’m getting kickbacks. This is SOOOOO good. And SOOOOO easy. An added bonus is that I have finally gotten comfortable with my IP. I’ve traveled quite a bit in India (north and south) and of course love the food (and the people). I’ve been experimenting with lots of different recipes before finding your site, but your recipes (especially the Onion Masala) make everything so easy and really fun, that I’m cooking much more.

    Thank you so much! Lorraine
    PS – do you live in Pittsburgh? It’s my hometown and I noticed a reference somewhere about the Giant Eagle. I was there on Diwali, but didn’t have time to go to the beautiful temple.

    • My Heart Beets says

      Hi Lorraine, I’ll take the extra star, lol! And thank you – I really appreciate you sharing my blog with your friends 🙂 Yes, I live in Shadyside! We moved here 5 or so years ago and love Pittsburgh!

  23. Sadiya Ahmed says

    Hi Ashley, can’t wait to try this recipe! Question – is there any way to incorporate rice into the recipe? Can we just add it on top with some broth? And what are your thoughts about adding a tomato? Some hariyali recipes call for that.


    • My Heart Beets says

      Hi Sadiya, you can cook rice using the pot-in-pot method. Put a tall trivet into the pot, place an oven-safe container on top with rice, water, salt, and oil and then cook 🙂 As for tomato, I’m sure you can do that if you’d like!

    • My Heart Beets says

      Hi Wajiha, you can leave the nuts out – the sauce will still be good, just a bit more watery. You can also try subbing white sesame seeds or poppy seeds. Let me know what you think!

  24. Julie says

    This was so delicious I ended up eating most of the sauce and now there isn’t enough for the chicken.

    Ashley, have you made this on the stove? I want to make a second batch of sauce only and I’m wondering if it would work on the stovetop…

    • My Heart Beets says

      Hi Julie, I’m so happy to hear that! I haven’t tried making this on the stove but I’m sure it’s possible. I’d probably just blend the sauce and simmer it for a few minutes. Let me know how it goes if you try 🙂

  25. Amara says

    5 stars
    Ashley this was so delicious and so so easy!! I put some oil in my pot before the chicken to avoid the burn message and sauteed down some of the extra liquid afterwards. I also left out the cashews. Probably took 30 minutes start to finish – will definitely be making again!

  26. Roshan says

    I love this recipe, but I get the burn warning every single time I make it, especially when I double the recipe. I’ve tried it with a 6qt and an 8qt. I follow the recipe to the T, and I only use chicken thighs. I wonder if it’s the cashews that are causing the burn… Do you have any suggestions? increasing water/oil? low pressure instead of high?

    • My Heart Beets says

      Hi Roshan, sorry to hear about the burn sign! Are you increasing the amount of cashews by any chance? Because if so, that’ll do it. This recipe calls for 1/4 cup because that’s the most I’ve found that works with the amount of liquid in this recipe. You can always add blended cashews at the end if this keeps happening to you.

  27. FM says

    5 stars
    Love this recipe! I do some variation to the instructions in that I use onions and sauté until soft, add meat until the pink is gone, then add the rest. It is delish! and relatively forgiving: A couple of times it was too watery; I simply put on sauté mode to dry it up a little. Today my blender went on strike so instead of a smooth green sauce it was finely chopped coriander. It still turned out well. Thanks so much, Ashley.

  28. Sheila K says

    Hi – can I cut up the thighs into pieces before putting into the IP or should I just put the whole thighs in there? TIA!

    • My Heart Beets says

      I cut once it’s done with scissors or I’ll shred the chicken with forks but you can definitely cut before 🙂 I think it’s a little easier after and this way I can dump the chicken in without having to touch it much.

  29. Tina Colaço says

    I tried the Hariyali chicken today, but did not have amchur so added an extra tsp of lemon juice. My whole family enjoyed it. It was extremely easy.

  30. Monica says

    This looks amazing. My family doesn’t eat chicken. Can we make this with a fish? If so, which do you recommend? And, how do I modify the cook time? Thank you!

  31. Roomina says

    5 stars
    Thanks so much for this great recipe. So easy to make, took me less then 15 minutes to put everything together. My family loved it and asked if I could make it again very soon. Lol.

  32. Ash Gulati says

    5 stars
    Hi Ashley. A few days ago I was introduced to your site and Haryali Chicken was the very first recipe I cooked in my brand new instant pot. 🙂 Absolutely LOVED IT!!! I’m hooked!!! (Maybe I can throw out my stove top pressure cookers now!!!!!!!)

    • My Heart Beets says

      Hi Ash! I’m so glad you found my site and tried this recipe 🙂 I can’t wait to hear what you think of other recipes you try! And yes, you’ll be letting go of your stovetop cookers soon – I gave mine away and now own 4 instant pots (which is admittedly, excessive lol).

  33. Ritu says

    4 stars
    This is amazing and so full of flavor! It’s super easy as well! I got the burn notice even though I put the liquid first so then I finished it off on the stove. Still tastes delicious!

  34. Neeti says

    3 stars
    Hi Ashley,
    I followed the recipe but the pressure did not build in the 5 mins. I added 1/2 cup of water and put it for 5 mins again, but it made it watery. Any suggestions?

  35. Naveen says

    Thanks Ashley!

    I didn’t know that you could keep the cooking time the same while doubling the quantity.

    I think your point about chicken thighs releasing more water and fat is also super important. I have gotten a “burn” message a couple of times before cooking with chicken breasts but the thighs were perfect!

    Thanks again for all your help! Looking forward to more pour and cook recipes! Go ‘Hoos!

    • My Heart Beets says

      Naveen, no prob! And yup – the instant pot takes the extra contents in the pot into account while it builds pressure and so while it does take longer to build pressure, it doesn’t affect the cook time that you enter on screen – hope that explanation helps. That’s been my observation with most recipes anyway. And Wahoowa!! So great to connect with another Hoo! 🙂

  36. Naveen says

    5 stars
    Absolutely one of the best dishes I have made using the InstaPot. Thanks for this wonderful recipe. How would you adjust the recipe and/or the cook time if you want to cook a bigger quantity at one time?

    • My Heart Beets says

      Thank you, Naveen! So happy to hear that 🙂 I haven’t tried doubling this recipe but my guess would be to double all ingredients but keep the cook time the same. That’s usually what I do for other chicken curry recipes 🙂 Let me know how it goes!

  37. Garima Tewari says

    Made this yesterday and it turned out great. So delicious and so easy to make. However, mine didnt look like the picture you have posted – yours is yellowish green but mine was green green.

  38. Amie says

    5 stars
    I love this recipe! So much! But I was wondering if anyone has tried it with tofu instead of chicken. Please let me know how it turned out or what extra steps were taken.

    • Andrea says

      Paneer. I made this with chicken, but had left over paneer and threw it in after it was done. Next day was amazing. I don’t think you’d want to pressure cook the paneer however. You could also do some beans/califlower/potato.

      This is a delightful curry, almost reminds of Thai curries due to the freshness.

  39. Ss says

    4 stars

    I don’t see anyone else complaining about the burn notice. I wonder if I missed a step. I got the masala ready in the blender. I started the IP and put the chicken breast in and then poured the masala and started the IP in 5 min manual high. Within a minute I got the burn notice. It tasted great but the challenge with deglazing the IP vessel and trying this 2 or more times to build up pressure was painful. What is the solution or what did I miss ?


    • My Heart Beets says

      Hi SS, this is just a guess but it could be because you used chicken breast which may not release as much water/fat – perhaps try adding a little water if you use breast meat? Please let me know if that helps!

  40. Devi says

    To clarify, one reason this is an issue is that there’s no natural release after the count down. It’s just done

  41. Devi says

    5 stars
    So I’ve made this twice now and the first time I thought I just didn’t seal it right but the second time I’m sure I did. There’s something about this recipe that prevents the pin from going all the way up at maximum pressure. It just goes halfway up and then it counts down. Any idea why I’m having this problem? I made other recipes in between, and the pin goes all the way up as it’s supposed to so I know there’s nothing wrong with the pot. Appreciate any thoughts you might have and thank you for this healthy recipe!!

  42. Jessica says

    4 stars
    Loved the easy prep work with this recipe – however, I received the BURN message multiple times. I doubled the recipe in an 8 qt instant pot and followed everything pretty much to the T so I’m not sure what the problem was. After the first BURN message I scraped the bottom really well and added more water and tried again. It gave me the BURN message a second time. I scraped the bottom again and retried to pressurize – again, the BURN message. Scraped again and it FINALLY pressurized. It was really flavorful so it was worth it in the end – just took more work than what I was planning on for a “pour and cook” recipe!

    Out of curiosity – I stirred the sauce and meat together before I pressurized – would something about the lack of layering cause the BURN message? Thanks for a great recipe!!

  43. Charlotte says

    5 stars
    Just made this for dinner and I am blown away by how tasty this is! So much flavour, and the chicken is super tender. I can’t stop eating it!
    I received the burn message the first time coming to pressure (I have a 6qt) but after opening and deglazing, it came to pressure just fine the second time, with no burning at all.

  44. Arshad says

    5 stars
    Hi Ashley, this is such an incredible and delicious tasting recipe! It reminds me of a Peruvian dish I often eat at one of the local places here. I doubled the recipe, and am using the 6QT instant pot, however when I initially made it, the chicken came out raw. I had cooked it for 5 minutes, and did a natural release of 15 minutes. So then I went back and cooked it for 15 minutes, which is how I typically cook chicken. I did use boneless chicken thighs, and they were cut up in bite size pieces. That’s the only changes I would do.

    I’ve really enjoyed all your recipes that I tried! Looking forward to some new ones! 🙂

  45. Shruti Parekh says

    Excellent recipe. It was so quick, easy and delicious. Made it for kids and hubby and they loved it. Will have to make paneer and sabji in the same for myself (vegetarian). Thank you

  46. Tina says

    5 stars
    I am one of your silent fans! I have tried many many recipes from your blog and they have always been a hit! I tried this one not too long ago and we all loved it. I am in fact going to make it again tomorrow!
    I have a question- I love eating upma but I can never get it right on stove top. Have you considered trying upma in the IP? Believe me, I will be the first one to try your recipe

    Thank you so much! Looking forward to trying many more recipes!

    • My Heart Beets says

      Tina, aww hooray! I love hearing from blog readers – thanks for leaving a comment 🙂 I don’t have an upma recipe – I’ve been thinking of trying a rice flour version though so maybe soon!

  47. Martin says

    5 stars
    I really enjoyed this one, the taste is very different to any curries I’ve had before. It has a lovely fresh flavour to it. Definitely one I’ll make again, thanks.

  48. Neetu says

    4 stars
    I was contemplating whether to make it or not but since I had all the ingredients and not much time I went ahead! It turned out amazing! Thanks for sharing the recipe. Definitely making it again!

  49. Np says

    4 stars
    I was contemplating whether to make it or not but since I had all the ingredients and not much time I went ahead! It turned out amazing! Thanks for sharing the recipe. Definitely making it again!

  50. Kerri says

    4 stars
    This recipe was delicious but I did encounter some issues with the cooking. I got the burn warning twice with this dish. The first time I had to scrape the chicken off of the bottom, and the second time I think was due to some left over burnt bits on the bottom. I scraped the bottom really well and stirred it up again and then it finally completed the cook cycle. I think either some oil on the bottom, and/or mixing the sauce in before cooking might help prevent burning. I’ll try that next time since I will definitely be making this again!

  51. Kimberly says

    5 stars
    This is a winner! Oh my gosh — I reheated it the next day in the office and people were asking me about where I got my lunch from… high praise because I work in midtown NYC and there are many choices around here. I used your trick of a fresh lemon squeeze over the rice – and it was fantastic.

  52. Freddie F says

    5 stars
    Delicious and easy! I tried it with chicken breasts and they were a little tough. Not sure if it’s just how breasts work with this or if maybe I need longer time in the IP. Substituted a bit of lime juice for the amchur powder too. I used 2.8oz of whole cilantro because the bunch I got was massive and figured that whole thing couldn’t be right haha. Might double the sauce next time too.

    • My Heart Beets says

      Hi Freddie, glad you liked it! And yeah chicken breasts can be tricky in the instant pot – did you cut them up? Maybe try cutting them, adding a bit of water (since they don’t release as much liquid/fat as thighs) and perhaps even reducing the time by a minute or two? I need to experiment more with pour/cook chicken breast recipes but that’s what I’d try first.

  53. Nits says

    Looks delish… Plan to try this in a couple of days so I can add it to the party menu next weekend! Thanks for all your recipes 🙂

  54. mithila u says

    Great recipe. I got a burnt message earlier and then I switched to low pressure and it turned out perfect! Very easy to cook.

  55. Anu Ag says

    5 stars
    Thank you for another amazing easy, delicious recipe Ashley. We just got home from vacation and I was looking for a simple dish to make and tried this out. I doubled the recipe and added tamarind paste instead of lime juice as I didn’t have any limes. It turned out awesome. Yum!!!!! Big hit with my family.

  56. Farrah says

    Hi Ashley! Thanks for sharing your awesome questions. Sorry in advance for the silly question…. but when you say a bunch of cilantro, how much is that? I’m in Toronto and here the size of the cilantro bunch varies drastically based on grocery store. Could you approximate the weight in ounces or some sort of reference?
    THANK YOU!!!

  57. Jayram Subrahmanian says

    5 stars
    This recipe turned out terrific! Thanks Ashley.

    Question: how would the cooking directions change if I wanted to cook baby potatoes in the hariyali base? I tried it for 10 minutes under high pressure with natural release and they were undercooked. Should the potatoes be precooked in the instant pot before adding them to the green base?

    • My Heart Beets says

      Hi Jayram, I’m so glad you liked it! As for adding baby potatoes – I’m really surprised they weren’t done in that amount of time! You can try cutting them in half. Let me know how that goes if you try 🙂

  58. deepa says

    this looks great so far! Can I use part skim ricotta cheese instead of yogurt? I know its a weird swap, but looking to get rid of it from my fridge!

    • My Heart Beets says

      Jenny, bone-in should be fine, maybe add an extra 2 minutes. As for the amchur, it’s fine to skip – it just adds a bit of fruity tanginess – do you have tamarind paste? If so, try 1/4 teaspoon of that.

  59. Monica says

    Looks delicious! Do you plan to make a video of this recipe? I was curious what would be considered a “small bunch” of mint 🙂

    • My Heart Beets says

      Thanks, Monica! I’ll add this to my video list! Also, such a great point – I’ll update the recipe card with this info! I’d say around .5 ounces (I use one of those small mint packets at the grocery store because that’s usually all they have). More or less is fine though!

    • My Heart Beets says

      If you use breast, I’d suggest adding some oil to the sauce. Chicken thighs have fat – my concern with chicken breast is that it’ll be a bit drier and also, I wouldn’t want it to stick to the pot. Let me know how it goes if you try!

      • Rachna says

        I love all your recipes and I just bought an instant pot so have been trying a lot of them. My only problem is I prefer chicken breast over thighs. Should I be using same cook times for breasts? I have tried adding oil and reducing the natural release time but chicken becomes hard and dry.

  60. Melissa says

    5 stars
    Absolutely delicious and I am also thinking how good this sauce is before cooking just as a chutney! I made this with chicken breast so cooked it 10 minutes before natural release. I think this would be really good with lamb too.

  61. Kenneth says

    I’m trying this tomorrow. Looks amazing. One question though. Can this be frozen? I understand that recipes with dairy don’t freeze well?

    • My Heart Beets says

      Hi Kenneth, I haven’t tried freezing this but I think it’ll be fine – there’s very little yogurt in this and I know I’ve frozen similar recipes in the past. Hope you love it!

  62. Em says

    5 stars
    I’ve made a few of your recipes and they’ve all been amazing, but this one might have to be my new favorite considering how delicious it is and how easy it is to make and prep. It only took us like an hour total to prepare and cook. We doubled the recipe amount for meal prep, and we also added a little gf flour to thicken it at the end as well as some coconut milk for creaminess. It was delicious, I love all the herb flavors in it. Thanks so much for the recipe!

    • My Heart Beets says

      Em, that makes me so happy to hear 🙂 And thank you for sharing the gf flour and coconut milk idea – I’ll have to try that next time! I’m sure it’ll be helpful for others too!

    • My Heart Beets says

      Hi Pavi, nope! Put the raw chicken in there, the instant pot will cook it. No need to cut it either (though you can) – I just shred it once it’s done cooking (step 5 in the recipe card). Hope that helps!

  63. Maneesha says

    5 stars
    “This is fantastic!” That’s verbatim what my husband said.when I made this! What a flavorful and easy way to make chicken! I’m going to try this for veggies too! You did it again, Ashley! Another winner recipe!!

instant pot pour and cook chicken biryani

Ashley's Secrets



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easy Indian Instant Pot cooking


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Ashley's Secrets



Favorite tips & tricks to

easy & delicious Indian cooking