Instant Pot® Indian Chicken Curry
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Ingredients55 m servings 160 cals
Original recipe yields 6 servings
- Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Melt butter and cook onion until soft and translucent, about 3 minutes. Add garlic and ginger; cook until tender, about 1 minute. Add chicken; cook until golden, about 5 minutes. Add tomato sauce, coriander, chili powder, salt, garam masala, turmeric, pepper, cumin, and bay leaf. Close and lock the lid. Select poultry according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
Per Serving: 160 calories; 7.9 g fat; 6.4 g carbohydrates; 15.8 g protein; 54 mg cholesterol; 695 mg sodium. Full nutrition