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chicken korma
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4.48 from 67 votes

Instant Pot Chicken Korma

Here is my EASY Chicken Korma recipe. It is a mild and healthy chicken curry cooked in whole spices and then braised in yogurt-based sauce.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Entree
Cuisine: Indian
Servings: 4
Calories: 192kcal


Pot in Pot Rice


  • Turn the Instant Pot to sauté mode and heat oil. Add whole spices - cardamom, cloves, black pepper, and cumin. Saute for 30 seconds.
  • Add onion and mix well. Saute for 2 minutes covered with glass lid.
  • Add ginger, garlic, turmeric, red chili powder, ground cumin, ground coriander, and salt. Mix well.
  • Add chicken and water. Mix well to evenly coat all the spices to the chicken.
  • Close Instant Pot with pressure valve to sealing. Pressure Cook for 8 minutes followed by 5-minute Natural Release.
  • Open the Instant Pot, add a few spoonfuls of hot curry to the yogurt and mix well. This step is important to avoid the cold yogurt getting split in the curry.
  • Cook on Saute mode to thicken the sauce. Garnish with chopped cilantro! Garnish with cilantro and enjoy with hot steamed rice and parathas. For a low-carb meal serve with cauliflower rice. Be sure to pick out and discard the whole spices while you eat. 



  • We enjoy this curry a bit soupy. If you want a thick curry, reduce the ¼ cup water by adding only 2 tablespoons of water and saute in the end for a few extra minutes.
  • For boneless chicken thighs or breasts - cook for 5 minutes followed by a 10-minute natural pressure release. 

Pot in Pot Rice

  • In step 5, before closing the Instant pot, add rice, water, and salt to a stainless steel pot.
  • Place a tall trivet in the Instant and place the rice pot over it. 


Calories: 192kcal | Carbohydrates: 8g | Protein: 21g | Fat: 9g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 719mg | Potassium: 405mg | Fiber: 2g | Sugar: 3g | Vitamin A: 282IU | Vitamin C: 4mg | Calcium: 78mg | Iron: 2mg
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