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November 6, 2019

Instant Pot Chicken Veggie Korma

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Instant Pot Chicken Veggie Korma—a rich and creamy mild curry-like dish with tender bites of chicken and vegetables.

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Related: SLOW COOKER Chicken Veggie Korma recipe

Instant Pot Chicken Veggie Korma--a rich and creamy mild curry-like dish  with tender bites of chicken and vegetables.

Instant Pot Chicken Veggie Korma

Every now and then an email subscriber or FB group friend will send me a “normal” recipe that they love. They wonder “could I make this in the Instant Pot?” These are my favorite recipes to try because the base of a great recipe is already there. It just needs a few tweaks to make it Instant Pot friendly.

This was surely the case with this Instant Pot Chicken Veggie Korma. My version changes it up a bit and adds chicken. The original recipe comes from a vegetarian version on Allrecipes that email subscriber, Carey, sent me.

I wasn’t familiar with the term “Korma” before I read this recipe. Korma is a mild curry made from various spices and often has a yogurt sauce or nuts. If you’re nervous about making Indian food then this is a good recipe for you to start with. It is so easy and doesn’t require any crazy or hard-to-find ingredients. The sauce is luscious. The heavy cream helps that a lot. It’s worth it. Believe me.

My son took the leftovers to school in his mini crockpot (did you see my post on Instagram about that?) with some naan bread.

View this post on Instagram

Sixth graders are loving their mini crockpots at lunch! Lol! Last year Skyler started taking a mini crockpot to school and plugging it in with the permission of his teacher. I really love it because I can just send leftovers with him every day for lunch. This year five of his friends decided to join him and they purchased their own mini crockpots. I just wonder if the teacher has a power strip in her room? Crazy kids! Crazy that the crockpot is trending in the six grade! @crockpot #crockpot #minicrockpot #lunch #trending #leftoversfordays

A post shared by Karen Petersen, Food Blogger (@365dayscrockpot) on Nov 5, 2019 at 10:06am PST

I don’t make my own naan bread but if I did Barbara’s recipe looks really good and quite easy.

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Instant Pot Chicken Veggie Korma--a rich and creamy mild curry-like dish  with tender bites of chicken and vegetables.

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What Pressure Cooker Did You Use?

To make Instant Pot Chicken Veggie Korma I used my 6 quart Instant Pot Duo 60 7 in 1*. I love this Instant Pot because it has the yogurt making function which I use almost weekly.  It has two pressure settings (high and low), and there are also little slots in the handles so that you can rest the lid there instead of putting it down on your counter-top.

Instant Pot Chicken Veggie Korma--a rich and creamy mild curry-like dish  with tender bites of chicken and vegetables.
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Instant Pot Chicken Veggie Korma


★★★★★

5 from 6 reviews

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 15 minutes
  • Cook Time: 4 minutes (plus 5 minute NPR)
  • Total Time: 35 minutes
  • Yield: 8 servings 1x
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Description

A rich and creamy mild curry-like dish  with tender bites of chicken and vegetables. 


Ingredients

Scale
  • 1 1/2 Tbsp vegetable oil
  • 1 cup diced onions
  • 1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into bite size pieces
  • 1 Tbsp minced garlic
  • 1 cup chicken broth
  • 1 tsp grated ginger root
  • 1/2 pound (8 oz) Russet potatoes (about 2 small), peeled and cut into cubes
  • 1 cup chopped carrots
  • 1 diced red bell pepper
  • 2 tsp salt
  • 1 1/2 Tbsp curry powder
  • 1 (8 oz) can tomato sauce
  • 1 cup frozen peas
  • 1 cup heavy cream
  • 3 Tbsp cornstarch + 3 Tbsp cold water
  • 1/2 cup cashews
  • 1/2 cup chopped cilantro

Instructions

  1. Turn your Instant Pot to the saute setting. When the display says HOT add in the oil and the onions. Saute the onions for about 4-5 minutes. Then add in the chicken chunks and garlic. Stir for about 30 seconds. Turn off the Instant Pot. Add in the broth and scrape the bottom of the pot. 
  2. Then add in the ginger, potatoes, carrots, peppers, salt and curry. Stir. Dump the tomato sauce evenly over the top, don’t stir. 
  3. Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the manual/pressure cook button to 4 minutes. When time is up let the pot sit for 5 minutes and then move the valve to venting. Remove the lid. 
  4. Stir in the peas. Temper the cream by adding a few tablespoons of the hot liquid into the cream and whisking it well. Then dump the cream into the pot and stir it in. Thicken the korma with a cornstarch slurry. Turn the Instant Pot to saute. In a small bowl mix 3 Tbsp cornstarch with 3 tbsp cold water until smooth. Stir the slurry into the pot. The korma will thicken quickly. Turn off the pot.
  5. Serve korma with rice or naan bread and top with 1 Tbsp of cilantro and cashews on each dish. 
  • Category: Chicken
  • Method: Instant Pot
  • Cuisine: Indian

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Instant Pot Chicken Veggie Korma--a rich and creamy mild curry-like dish  with tender bites of chicken and vegetables.

*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

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24 Comments Filed Under: All Recipes, Chicken, Gluten Free, Instant Pot, Potatoes

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Comments

  1. Amy Anne says

    December 19, 2020 at 2:03 am

    Wow, this was SO good! A new favorite for sure! Even my dad who doesn’t care much for curry, absolutely loved this dish. And adding the cashews is like icing on the cake. Yum!

    ★★★★★

    Reply
    • Karen says

      December 21, 2020 at 3:36 pm

      So glad you liked it!! and dad too

      Reply
  2. Laura says

    May 27, 2020 at 2:51 pm

    This was so good and so easy! I added in a little garam masala with the curry and used coconut cream instead of the dairy. Loved it!

    ★★★★★

    Reply
    • Karen says

      May 28, 2020 at 12:29 pm

      Good idea on the coconut!

      Reply
  3. valorie Johnson says

    March 6, 2020 at 10:56 pm

    Omg we’re all stuffed. This is amazing

    ★★★★★

    Reply
    • Karen says

      March 7, 2020 at 6:17 pm

      Thanks Valorie!

      Reply
  4. Marnie says

    November 12, 2019 at 1:55 pm

    Stepped out of my comfort zone and tried this on Sunday! It was delicious. I made it as written except for the cilantro. Was just as good the second day! Thank you again for the free recipies!

    ★★★★★

    Reply
    • Karen says

      November 12, 2019 at 4:31 pm

      You’re welcome! I’m so glad you enjoyed it 🙂

      Reply
  5. Carey says

    November 10, 2019 at 4:35 pm

    Karen,
    If I use firm tofu instead of chicken, at what phase do you think that I should add it? I don’t cook with tofu very much but it’s really good in this dish.

    ★★★★★

    Reply
    • Karen says

      November 11, 2019 at 6:57 pm

      Ummmmm….I honestly have no idea. I have never cooked tofu before. Yikes! I need to get with the program.

      Reply
  6. michele gazza says

    November 10, 2019 at 6:07 am

    can you use greek yogurt instead of heavy cream to make it ww friendly

    Reply
    • Karen says

      November 11, 2019 at 7:03 pm

      Sure…I’d use full fat yogurt though 🙂

      Reply
  7. Eileen says

    November 8, 2019 at 8:43 am

    Do you think it would be possible to substitute coconut milk for heavy cream? Or would it change the consistency too much?

    Thanks!

    Reply
    • Karen says

      November 8, 2019 at 8:17 pm

      I think that would be amazing!

      Reply
  8. Maryann says

    November 6, 2019 at 9:41 pm

    I hate to use so much heavy cream, do you think half and half would work almost as well?

    Reply
    • Karen says

      November 7, 2019 at 1:02 pm

      Sure!

      Reply
  9. Martha B says

    November 6, 2019 at 5:32 pm

    Would pot in a pot rice be doable with this recipe?

    Reply
    • Karen says

      November 6, 2019 at 6:28 pm

      Yes I believe it would. I would use jasmine or long grain white rice.

      Reply
      • Carey says

        November 10, 2019 at 4:39 pm

        They serve it with basmati rice at the restaurant where I get this. The rice is served on the side and I think it must have some butter in it.

        ★★★★★

        Reply
        • Karen says

          November 11, 2019 at 6:56 pm

          Yes basmati would also work. Add a pat of butter in with it. Yum!

          Reply
  10. Carol Cote says

    November 6, 2019 at 1:42 pm

    It says o tbsp in the recipe, but only 3 in the instructions. Which one is right?

    Reply
    • Karen says

      November 6, 2019 at 6:29 pm

      Hi Carol. Which ingredient are you asking about?

      Reply
  11. Andrée says

    November 6, 2019 at 1:42 pm

    Oh! I can’t wait to make this recipe!
    Indian cuisine is one of my favorites as well as my family.
    As soon as I do, I’ll come back to share my impressions!
    Just from the ingredients, I know it will be very good!
    Thank you Karen.

    Reply
    • Karen says

      November 6, 2019 at 6:29 pm

      I’m sure you will love it!

      Reply

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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