in search of delicious recipe ideas for your Instant Pot? May we suggest these top-rated Indian recipes? Turns out, the multi-functional Instant Pot is the ideal tool to make any number of Indian specialties — stews and curries like butter chicken, tikka masala, and more.
Table of Contents
Instant Pot Indian Butter Chicken
Ingredients
- 1 ½ cups plain yogurt
- 3 tablespoons lemon juice
- 2 tablespoons ground turmeric
- 2 tablespoons garam masala
- 2 tablespoons ground cumin
- 3 pounds bone-in chicken thighs with skin
- 1 cup water
- 1 cup basmati rice
- ¼ teaspoon kosher salt
- ½ cup unsalted butter
- 2 large onions, peeled and chopped
- 3 tablespoons grated fresh ginger
- 4 cloves garlic, sliced
- 1 tablespoon cumin seeds
- 2 tablespoons tomato paste
- 2 fresh tomatoes, chopped
- 2 Anaheim chile peppers, seeded and diced
- 1 cinnamon stick
- 1 cup chicken stock
- 1 (13.5 ounce) can coconut milk
- 1 bunch cilantro, finely chopped
Directions
- Step 1
Stir yogurt, lemon juice, turmeric, garam masala, and ground cumin jointly in a large bowl. Nestle chicken thighs into the yogurt combination and turn to coat. Cover with plastic wrap and marinate in the refrigerator, one hour to overnight.
- Step 2
join water, rice, and salt in your Instant Pot. Close and lock the lid. choose high pressure according to manufacturer’s instructions; set timer for six minutes. Allow ten to fifteen minutes for pressure to build. Release pressure using the natural-release method according to manufacturer’s instructions, 10 to 40 minutes.
- Step 3
Heat oven to 250 degrees F . after Transfer rice to an oven-safe bowl; keep warm in the oven until ready to serve.
- Step 4
Then Melt butter in the Instant Pot on the Saute function. Add onions, ginger, garlic, and cumin seeds. Saute, stirring frequently, until onions are softened and translucent, about seven minutes. Stir in tomato paste for 1 minute. Add tomatoes, chile peppers, and cinnamon stick; cook and stir until chiles are softened, about ten minutes.
- Step 5
Then Place chicken thighs, marinade, and chicken stock into the pot. Close and lock the lid. choose high pressure according to the manufacturer’s instructions. Cook until chicken is no longer pink at the bone and the juices run clear about twenty minutes. Allow ten to fifteen minutes for pressure to build.
- Step 6
After Release pressure using the natural-release method according to manufacturer’s instructions, 10 to 40 minutes.
- Step 7
move chicken thighs to an oven-safe bowl; place in the oven to keep warm. Switch pressure cooker back Saute function; bring sauce to a boil. Cook until reduced by 1/3, about ten minutes. Stir in coconut milk; cook until heated through, about 1 minute.
- Step 8
Scoop rice into each bowl; add 2 chicken thighs. Ladle sauce over it all and top with cilantro.
2-Instant Pot Chicken Biryani
Ingredients
- 1 ½ cups basmati rice
- water
- 7 ounces skinless, boneless chicken breast, cut into 1-inch cubes
- 7 ounces skinless, boneless chicken thighs, cut into 1-inch cubes
- 3 tablespoons Greek yogurt
- 1 ½ tablespoon fresh lemon juice
- ½ tablespoon grated fresh ginger
- ½ tablespoon minced fresh garlic
- 1 ½ teaspoons garam masala, divided
- salt and ground black pepper to taste
- 3 tablespoons ghee
- 2 whole cloves
- 2 cardamom pods, crushed
- 1 bay leaf
- ½ cinnamon stick
- 1 teaspoon coriander seed
- 1 teaspoon brown mustard seed
- ¾ teaspoon cumin seeds
- 1 large red onion, cut in half and thinly sliced
- 1 ½ cups chicken stock
- ½ cup roughly chopped fresh cilantro
- ¼ cup roughly chopped fresh mint leaves
- ½ teaspoon ground turmeric
- ½ teaspoon paprika
- ½ teaspoon red chile powder
Directions
- Step 1
First Thoroughly rinse basmati rice in a strainer until water runs clear. move the rice to a bowl, add fresh water to cover, and set aside for thirty minutes.
- Step 2
After Place chicken breast and chicken thigh pieces in a large bowl. Add Greek yogurt, lemon juice, ginger, garlic, 1/2 teaspoon garam masala, salt, and pepper. combine well to coat chicken. Cover and refrigerate for thirty minutes.
- Step 3
Next, Drain the rice and remove marinated chicken from the refrigerator. Turn on your Instant Pot, choose Saute function, and add ghee. When ghee starts to bubble, add cloves, cardamom pods, bay leaf, cinnamon stick, coriander seed, mustard seed, and cumin seeds and saute until fragrant, two to three minutes. Add sliced onion and cook, stirring often, until tender and fragrant, about five minutes.
- Step 4
Then Add chicken and extra marinade to the cooker. Saute until browned on all sides, about five minutes. Turn off Saute function. Add rice, chicken stock, cilantro, mint, remaining 1 teaspoon garam masala, turmeric, paprika, and chili powder; stir until well mixed.
- Step 5
After Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for six minutes. Allow ten to fifteen minutes for pressure to build.
- Step 6
Release pressure cautiously using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Fluff with a fork and serve instantly.
3-Easy Instant Pot Chicken Tikka Masala
Ingredients
Marinade:
- 1 pound boneless chicken breasts, cut into 2-inch pieces
- 1 cup plain yogurt
- 1 tablespoon garam masala
- 1 tablespoon lemon juice
- 1 teaspoon cayenne pepper
- 1 pinch ground ginger
Sauce:
- 1 (15 ounces) can tomato sauce
- 4 cloves garlic, minced
- 1 ½ tablespoons garam masala
- 1 teaspoon paprika
- ½ teaspoon ground turmeric
- ½ teaspoon salt
- 1 cup heavy cream
Directions
- Step 1
First Combine chicken, yogurt, garam masala, lemon juice, cayenne pepper, and ginger in a bowl; toss until fully coated. Cover and refrigerate for one hour.
- Step 2
After Turn on your Instant Pot and choose Saute function. Add chicken with marinade; cook until tender, stirring occasionally, about five minutes.
- Step 3
Then Place tomato sauce, garlic, garam masala, paprika, turmeric, and salt in the Instant Pot; stir until well combined. Close and lock the lid. choose high pressure according to manufacturer’s instructions; set timer for ten minutes. Allow ten to fifteen minutes for pressure to build.
- Step 4
Release pressure cautiously using the quick-release method according to manufacturer’s instructions, about five minutes. Remove lid and choose Saute function. Pour in cream; stir well. Simmer until sauce has thickened, about four minutes.