Instant Pot Chicken Korma (quick & easy!)
Creating fabulous meals shouldn’t have to take you hours! Using an Instant Pot makes dinner time a snap. This Instant Pot Chicken Korma is quick, delicious and easy to make!
I’ve said it a million times, I love easy cooking. :)
There were days that I spent loads of time in the kitchen making this or that. But that was way back before life got so busy.
I was home with my babies and felt like I had all the time in the world to “play” in the kitchen. Well, except for the babies and all that they required. (as busy and challenging as that could be, I sure miss those days!)
Times have certainly changed, and although my kids are now grown, I feel as if I’m busier than ever!
Shouldn’t that be the other way around? ;)
So when it comes to meal planning….and cooking. It’s got to be quick and easy.
Enter the Instant Pot (Can you hear the angels singing? I can! lol)
I recently got my very own Instant Pot. I have NO idea why I waited so long?!
Why?! I love this thing. :)
Here is the one I got, because I wanted a little larger than the regular one.
I’ve used the heck out of it and just adore how quickly it cooks my food. (because I am secretly impatient! ;) )
Anyway, let’s talk about the first meal I’m sharing using my Instant Pot.
Instant Pot Chicken Korma
Do you love Indian food? I do!
It’s typically easy to throw together which is nice, too.
Here’s how you do it.
Blend your sauce ingredients and pour half of it into the Instant Pot.
Layer the boneless chicken thighs over it.
Then pour the remainder of the sauce over the thighs.
Place the lid on your Instant Pot and set it for 15 minutes and then slow release for 10 minutes.
While that is cooking, pour 1/2 a can of coconut milk into a saucepan along with 2 T cornstarch to thicken it up a bit.
Heat it on medium until warm and thickened. You can also add fruit and nuts at this point so they will become warmed and a bit softened. Or you can wait and add them as a garnish at the end. Whatever your preference here.
Also while that is cooking, get your rice cooking. ;)
Once it is done, open it up (be careful that all the pressure has released before opening) and carefully remove the chicken thighs. I like to cut them into bite sized pieces. Return to the Instant Pot and add in the coconut milk sauce you heated on the stove.
Stir well and serve over rice, garnished with cilantro, fruit and nuts.
I like to use either almond slivers or cashews and dried cranberries or cherries.
Hope you enjoy this Instant Pot Korma Chicken as much as we do!
It’s a delicious blend of flavors and who can beat a meal like this that’s done in less than 35 minutes, total? (and mostly “hands off”)
Print the Instant Pot Chicken Korma Recipe here….
Print
Instant Pot Chicken Korma
- Total Time: 20 minutes
- Yield: 8 1x
Ingredients
- 1–1/2 lbs boneless chicken thighs
- 1/2 can diced tomatoes
- 1/2 cup almonds or cashews
- 1 T jalapenos
- 2 cloves garlic
- 1 t onion powder
- 1 t salt
- 1 t garam marsala
- 1 t freshly grated ginger
- 1 t curry powder
- 1/2 t coriander
- 1/2 t cumin
- 1/4 t turmeric
- 1/4 t cinnamon
- 1/4 t nutmeg
- 1/4 t cayenne
- 1/2 cup water
- 1/2 can coconut milk
- 2 T cornstarch
- 1 1/2 cups basmati rice
- cilantro, garnich
- dried cranberries (or cherries)
- almonds or cashews (preferably non roasted)
Instructions
- Place all of the ingredients into a blender (except the chicken and coconut milk, rice, cilantro, cornstarch, fruit and nuts) Blend well and add more water, if needed.
- Pour half of the sauce into the Instant Pot. Layer the boneless chicken thighs over top. Pour the remaining sauce over the chicken and set the Instant Pot to 15 minutes. Let it slow release for 10 minutes once the time is up.
- While that is cooking, get the rice started so it will be done at the same time. Also, pour the coconut milk and cornstarch into a small sauce pan to heat it up. You can add the fruit and nuts at this point to soften/warm them. (or wait and add them at the end as a garnish)
- Once the Instant Pot is turned off and opened. Carefully remove the chicken and cut into bite sized pieces. Return to the Instant Pot.
- Pour the coconut milk mixture into the Instant Pot and mix well.
- Serve over the rice and garnish with cilantro and more fruit and nuts, if desired.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
You might also like this recipe:
Get the recipe, here >>> Easy, Spicy Jambalaya
Enjoy!
xo
I just got an Instant Pot, too!! And I don’t know what took me so long either! I haven’t made anything in it yet, but I am anxious to try some of your recipes…. so please keep them coming!
Thank you! xo
Oh yay! I really love mine! :) Once you start using it, you will want to use it for everything! ;) xo
I know I should have known better. Didn’t watch the video but followed the step by step written instructions. Said to put everything in the blender except for chicken, coconut milk, fruit and nuts. Loaded up my IP and got a burn notice very early on. The sauce was thick and the bottom of the pan was black. I’d added the cornstarch to the sauce. I’ve rescued it and am completing it in a skillet so I think it will be okay. You might want to add cornstarch to the list of what not to add to the blender. I read it three or four times to be sure and went against my instincts. My bad. Smells delish!
★★★★
Oh, I am sorry!! Yes, that should not have been added to the IP. I will update to make that more clear. :)
Quite good, even though I forgot to add the coconut milk. Perhaps because of that, and because I used almonds, it didn’t taste like traditional korma but more like butter chicken. Still very good.
★★★★★