Chicken Curry Instant Pot Pressure Cooker
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4.58 from 154 votes

Mom's Chicken Curry - Instant Pot Pressure Cooker

Mom’s authentic Chicken Curry made in a simple onion-tomato gravy with the aroma of whole spices.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: North Indian
Keyword: indian chicken curry, instant pot chicken curry
Diet: Gluten-free, Low Carb, Paleo
Method: Instant Pot/Pressure Cooker
Servings: 4
Calories: 268kcal
Author: Meeta Arora


  • 1 pound Chicken boneless, cut into 1-2 inch pieces
  • 3 tbsp Ghee or Oil
  • 1 Green Chili Pepper small, chopped (optional)
  • 1 inch Ginger finely chopped
  • 5 cloves Garlic finely chopped
  • 1 Onion medium sized, finely chopped
  • 2 Tomato medium sized, finely chopped
  • 1/3 cup Water
  • 1 tbsp Lemon juice
  • 1/4 cup Cilantro to garnish


  • Cut the boneless chicken into small pieces, about 1-2 inch in size.
  • Heat the instant pot in Sauté mode and add oil to it. Add the whole spices and sauté for 30 seconds to get the aroma.
  • Add the chopped green chili, onions, ginger and garlic to the pot and sauté for 4 minutes until they turn golden brown. Keep stirring at regular intervals.
  • Add the chopped tomatoes and spices. Sauté for another 4 minutes, while stirring at regular intervals.
  • Add the chicken and sauté for 2 minutes. Then add the water and stir it with the chicken. Deglaze and scrape off anything stuck to the bottom of the pot. 
  • Change the instant pot setting to manual/pressure cook mode on high for 5 minutes.
  • When the instant pot beeps, quick release the pressure manually. Stir in the lemon juice.
  • Garnish with cilantro and chicken curry is ready to serve.



  • If you want to simplify this recipe, skip the whole spices in this recipe.
  • To make this less spicy, you can skip the green chili.
  • If using bigger pieces of chicken, increase the pressure cooking time to 7 minutes. I used chicken breasts when making this curry, but chicken thighs would work great too.  
  • Green Chili Pepper: I typically use Thai or Birdeye Chili Pepper for this recipes. Don't forget to adjust to your taste. 
  • This recipe was created in a 6qt Instant Pot DUO60 Multi-use Programmable Pressure Cooker.


Calories: 268kcal | Carbohydrates: 8g | Protein: 25g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 101mg | Sodium: 765mg | Potassium: 633mg | Fiber: 2g | Sugar: 3g | Vitamin A: 730IU | Vitamin C: 17.7mg | Calcium: 29mg | Iron: 1.2mg