We love Indian food. It's actually one of the cuisines I miss the most when we're on vacation. We cook something Indian at least once every two weeks at home, and our Instant Pot makes it incredibly easy. This is one of our favorite Indian dishes, which comes together quickly as long as you've already made a batch of onion masala at some point (you can keep it in the freezer). As far as curries go, it's pretty mild and sweet from the onions. Even if you don't like Indian food, I bet you'll like this dish. The recipe comes from my favorite Indian food blog, My Heart Beets.
Instant Pot Chicken Bhuna Masala
(Recipe slightly adapted from My Heart Beets)
- 1/4 cup oil
- 4 whole cloves
- 5 green cardamom pods
- 1/2 tsp cumin seeds
- 1/2 star anise
- 1 1/2 pounds boneless skinless chicken thighs, quartered
- 1 tsp coriander powder
- 1 1/4 tsp salt
- 1/4 tsp cayenne
- 1 1/4 onion masala
- 1 tbsp ghee (or butter)
- 1 onion, roughly chopped
- 1 tsp garam masala
- On your Instant Pot, press the saute button, add the oil to the pot, and allow to heat. Add the whole cloves, cardamom pods, cumin seeds, and star anise. Cook for 30 seconds, or until they become fragrant.
- Add the chicken to the pot and cook for 1-2 minutes.
- Add the coriander powder, salt, and cayenne. Cook for 1-2 additional minutes.
- Cover the chicken with onion masala (do not stir). Secure the lid, make sure the pressure valve is set to "seal", and cook for 5 minutes at high pressure.
- Quick release pressure. Remove lid, press the saute button, and add ghee, onion, and garam masala to the chicken, stirring to mix.
- Cook for 11-12 minutes, stirring occasionally. Sauce will thicken slightly, and onions will become tender. Serve over basmati rice.
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