Instant Pot Chicken Potato Curry

Name: Instant Pot Chicken Potato Curry
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Cuisine: Indian
Ingredients: 1 medium yellow onion (roughly chopped to fit in food processor); 1 medium tomato (roughly chopped to fit in food processor); 1/4 cup neutral oil (such as avocado or grapeseed); 1 lb bone-in, cut up, skinless chicken (See Note 1 for boneless) (cleaned and excess skin removed ); 3-4 cloves garlic (crushed); 1/3 inch ginger (crushed); 1 small green chili pepper (thinly sliced); 1 1/4 tsp kosher salt; 2 small Russet potatoes (peeled and cut into large chunks); 1/4 tsp whole coriander seeds (roughly crushed, optional); 1 tsp cumin seeds; 5 whole black peppercorns; 2 whole cloves; 1/2 tsp Kashmiri chili or mild red chili powder (or to taste); 1/2 tsp turmeric powder; 1/4 tsp cumin powder; 1/4 tsp coriander powder; 2 tbsp cilantro leaves (chopped); 1/4 tsp garam masala

Instructions

Prep:30minCook:12min

This Pakistani-style Instant Pot Chicken and Potato Curry (Salan) requires 30 minutes of *total* prep time! This is an easy recipe with simple ingredients, minimal chopping, and no complicated steps!

Updated at: Thu, 26 Feb 2026 02:05:14 GMT