This authentic Indian Instant Pot chicken curry is a delicious family recipe. Made with bone-in chicken, the Instant Pot cooks up tender chicken with lots of flavor.  Now you can skip takeout and make this easy chicken curry at home, from scratch in no time.

One of the first dishes I wanted to try out when I first got my Instant Pot was my mom’s Indian chicken curry.  If you’re looking for a delicious Instant Pot Indian recipe that’s sure to please, you’ve found it!  Many people who’ve only had Indian food in a restaurant may be surprised to see Indian chicken curry with potatoes.  But potatoes are a common addition to chicken curry made in Indian kitchens.  Give it a try!

Instant Pot Chicken Curry
This Indian Instant Pot chicken curry is flavorful and creamy and is sure to please any Indian Curry lover.

  • 3 tbsp butter or ghee
  • 1 large bay leaf
  • 2 inch piece of cinnamon stick
  • 1/2 tsp cumin seeds
  • 2 cups onions, chopped fine
  • 1 tbsp minced garlic
  • 1 tbsp minced ginger
  • 2 tbsp tomato paste
  • 1 1/2 tbsp coriander powder
  • 3/4 tsp turmeric powder
  • 3/4 tsp ground black pepper
  • 3/4 tsp Indian (Kashmiri) chili powder or cayenne (or to taste)
  • 1 1/2 tsp salt (or to taste)
  • 3 lbs chicken thighs or drumsticks, bone-in
  • 2 cups potato, cut into 1 1/2 inch cubes
  • 1/2 cup water or chicken broth
  • 1 1/2 tsp garam masala
  • 2 Tbsp cashew paste **
  • 1/4 cup chopped cilantro
  1. In 'Saute' mode, melt butter. Add cinnamon, cumin seeds and bay leaf and stir till fragrant, being careful not to burn.  Add onions, garlic and ginger, and saute till golden brown, about 7 minutes.
  2. Add tomato paste mixed with 2 Tbsp water and stir.
  3. Saute until tomato paste is cooked, about 3 minutes. If it sticks to the bottom, add another tablespoon or two of water.
  4. Press 'Cancel' to turn off Instant Pot, otherwise spices can burn when you add them.
  5. Add coriander, turmeric, black pepper, cayenne, salt and stir till fragrant.
  6. In 'Saute' mode, add chicken pieces and stir to coat with spice mixture.
  7. Add 1/2 cup water or chicken broth and cook in 'Manual' or 'Pressure Cook' mode for 9 minutes. (Make sure steam release handle is in Sealing position)
  8. Do a Quick Release.
  9. Add cubed potatoes and garam masala to chicken and stir gently.
  10. Cook in 'Manual' or 'Pressure Cook' mode for 6 minutes. (Make sure steam release handle is in Sealing position)
  11. Do a Quick Release.
  12. Add cashew paste, stir the chicken curry and heat through in 'Saute' mode.
  13. Turn off Instant Pot, sprinkle chicken curry with cilantro and serve with Instant Pot basmati rice, bread or naan.


  • Recipe has been modified to pressure cook the chicken for 9 minutes rather than 15 minutes before adding the potatoes for a further 6 minutes.
  • ** To make cashew paste, blend 1/4 to 1/3 cup cashews with water to make a thick (like peanut butter) paste. Substitute cashew paste with cashew butter or heavy cream or coconut cream. You can also thicken the curry by cooking down the liquid at the end, in 'Saute' mode. If you prefer a thin curry, you can omit the thickener altogether.
  • Prep time does not include steps that are already accounted for in the ingredient list, e.g. chopped onions, minced garlic, diced chicken, etc