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Instant Pot Chicken Veggie Korma

  • 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


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



  • 1 ½ Tbsp vegetable oil
  • 1 cup diced onions
  • 1 ½ 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
  • ½ 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 ½ Tbsp curry powder
  • 1 (8 oz) can tomato sauce
  • 1 cup frozen peas
  • 1 cup heavy cream
  • 3 Tbsp cornstarch + 3 Tbsp cold water
  • ½ cup cashews
  • ½ cup chopped cilantro


  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