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Instant Pot Indian Chicken Curry

Indian Chicken Curry

Instant Pot Indian Chicken Curry

4.91 from 21 reviews
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  • 2 tablespoons oil or ghee
  • 1 teaspoon cumin seeds
  • 1 ½ pounds skinless chicken thighs quartered
  • 1 teaspoon black pepper
  • 1 teaspoons paprika
  • ¾ teaspoon salt adjust to taste
  • ½ teaspoon turmeric
  • ½ teaspoon garam masala
  • ¼ teaspoon cayenne
  • ¾ cup frozen or fresh/thawed onion masala
  • ¼ cup water
  • Cilantro chopped


  • Press the sauté button, add the oil and allow it to heat up for a minute. Add the cumin seeds and once they brown, add the chicken and spices, mix well, then add the onion masala and water.
  • Secure the lid, close the pressure valve and cook for 5 minutes at high pressure.
  • Naturally release pressure.
  • Garnish with cilantro.



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