That first hiss from the cooker tells you something good is happening. You know that sound means the pressure's building, juices and spices locking inside. It makes you feel like dinner's gonna be awesome real soon.
You remember the days waiting forever for curry to simmer low on the stove, right? Now you just set the cooker, hear that hiss, then do other stuff without worryin'. It’s kinda like a little signal that the flavor’s getting deeper.
And the best part is you get all that rich broth depth in way less time. When you hear that steam cues you gotta quick release or let it natural release, it's all part of the show. Soon you got tender chicken with a sauce that tastes like it simmered all afternoon.
Why Your Cooker Beats Every Other Pot
- It’s real fast. No waiting all day for curry to slow cook.
- Locks in flavor and moisture so chicken stays juicy.
- Easy to control steam cues with quick release or slow release.
- Hands off cooking means you don’t gotta babysit your dinner.
- Gives rich broth depth that’s hard to get with normal pots.
What Goes Into the Pot Today
- 3 tablespoons olive oil for that perfect sizzle.
- 1 small onion, chopped fine to melt right down.
- 2 cloves garlic, minced fresh cause canned just ain’t the same.
- 3 tablespoons curry powder mixed with 1 teaspoon cinnamon, 1 teaspoon paprika for that warm spice punch.
- A bay leaf for subtle earthy hints as it cooks.
- ½ teaspoon grated fresh ginger root adds zing you gotta taste to believe.
- ½ teaspoon white sugar balances the savory spices.
- Salt to taste plus 2 boneless chicken breast halves cut into bite size—perfect for quick even cooking.
- 1 tablespoon tomato paste thickens and deepens the sauce.
- 1 cup plain yogurt and ¾ cup coconut milk bring creamy richness and mellow the heat.
- ½ lemon juiced for a fresh splash of brightness.
- ½ teaspoon cayenne pepper to give it that awesome kick without going crazy.
Your Complete Cooking Timeline
First, you gotta heat that olive oil right in your pressure cooker using the sauté setting. It heats up quick, so keep an eye on it so the oil doesn’t burn. For similar quick-start recipes, see our Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe that also gets started with a quick sizzle.
Next, toss in the chopped onion. Cook it until it’s translucent, just about 5 minutes. You’ll smell the sweetness starting to come out already.
Now add the garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar, and salt. Stir it all up for 2 to 3 minutes until the spices wake up and get fragrant. This part’s important—don’t rush it or the flavor won’t pop.
Time to put in the chicken pieces. Stir them around so they’re all coated with that spicy mixture. Cook until the outsides lose their pink, about 5 minutes. You’re setting up that juicy tender chicken stage here.
Pour in enough water or broth to just cover the chicken. Secure your lid, set valve to sealing, and pressure cook on high for 8 minutes. You’ll hear the cooker buzzing, then steam cues tell you it’s done cooking.
Once time’s up, do a quick release to let out the steam fast. Open the lid carefully, stir in tomato paste, yogurt, coconut milk, and lemon juice. Let it simmer on sauté for a few minutes to thicken sauce and blend flavors. Remove the bay leaf before serving.
Easy Tweaks That Make Life Simple
- If you’re short on time, you can use pre-minced garlic. It works real good when you’re in a rush.
- Swap chicken breasts for thighs if you like more tender, richer meat. It’s hearty and holds up great.
- Using store-bought curry powder saves a lotta mixing hassle but fresh ones taste best if you can.
- Add frozen peas or spinach near the end for extra veggies. Just throw ‘em in and simmer briefly.
What It Tastes Like Fresh From the Pot
As you dig in, you notice how the chicken's super tender, soaking up all those spices like a dream. The sauce is creamy but bright, not too heavy with a little tang from that lemon juice.
The blend of cinnamon and paprika gives a warm hug kinda feeling, while the cayenne sneaks in a nice spicy kick that wakes up your taste buds without burning ‘em.
You feel the depth of coconut milk and yogurt mingle with curry powder in a perfect balance that’s comfort food but kinda fancy. You remember why you love Indian food so much right at the first bite.
Smart Storage That Actually Works
After dinner, if you got leftovers (which you probably will), storing is simple but gotta be done right. Let the curry cool down a bit before popping it into airtight containers.
You can keep it in the fridge for up to 3 days. When reheating, add a splash of water or broth to loosen the sauce and stir so it heats evenly.
For longer storage, curry freezes great. Use freezer-safe bags or containers. When thawing, do it overnight in the fridge then reheat on the stove or microwave.
Your Most Asked Questions Answered
- Can I use chicken thighs instead of breasts? Yep, thighs work awesome and stay juicier, but adjust cooking time just a tad if they’re bigger pieces.
- What’s the difference between quick release and natural release? Quick release means you open the valve right away to let steam out fast, while natural release lets the pressure go down slowly on its own. This recipe uses quick release after pressure cooking.
- Can I skip the yogurt and coconut milk? You can, but the sauce won’t be as creamy and rich. You’ll get a thinner, tangier curry which is still tasty.
- Is it okay to double the recipe? Totally, just make sure you don’t fill your cooker more than ⅔ full for safety. You might need to adjust cook time a bit.
- How do I know when the chicken’s fully cooked? When the chicken’s no longer pink inside and juices run clear. The pressure cooker time usually nails it pretty well.
- Can I add vegetables in the pressure cooker? Sure! Just add quick cooking veggies like peas or spinach after releasing pressure and simmer with the sauce for a few minutes.
For related recipes, check out our Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe for a quick and easy option using kielbasa, or explore Mozzarella Stuffed Rosemary Parmesan Soft Pretzels featuring cheesy, herbed treats perfect for snacks. Also, don’t miss our Easy Marinated Cheese Appetizer with Salami & Green Olives as a savory delight to complement your meals.
Slow Cooker Pierogi Kielbasa Casserole Recipe
Indian Chicken Curry Pressure Cooker Recipe
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 3 tablespoons olive oil for that perfect sizzle
- 1 small onion chopped fine
- 2 cloves garlic minced fresh
- 3 tablespoons curry powder
- 1 teaspoon cinnamon
- 1 teaspoon paprika
- 1 bay leaf
- ½ teaspoon grated fresh ginger root
- ½ teaspoon white sugar
- salt to taste
- 2 boneless chicken breast halves cut into bite-size pieces
- 1 tablespoon tomato paste
- 1 cup plain yogurt
- ¾ cup coconut milk
- ½ lemon juiced
- ½ teaspoon cayenne pepper
Instructions
Instructions
- Heat olive oil in pressure cooker on sauté setting until hot.
- Add chopped onion and cook until translucent, about 5 minutes.
- Add garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar, and salt. Stir and cook for 2-3 minutes.
- Add chicken pieces, stir to coat, and cook until outsides lose pink, about 5 minutes.
- Pour in just enough water or broth to cover chicken. Close lid and pressure cook on high for 8 minutes.
- Perform quick release. Open the lid carefully.
- Stir in tomato paste, yogurt, coconut milk, and lemon juice.
- Simmer using sauté setting for a few minutes to thicken sauce and blend flavors.
- Remove bay leaf before serving.
- Serve warm with rice or bread of choice.
