CHICKEN KORMA

RECIPE

INSTANT POT INSTRUCTIONS

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WHY YOU'LL LOVE IT

f you're looking for a better-than restaurant-style Instant Pot Chicken Korma, this one is so easy that you can make it on a weeknight in less than an hour, start to finish.

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INGREDIENTS

Chicken Thighs Onion Tomatoes Serrano Peppers Garlic Minced Ginger Cashews Turmeric Salt Garam Masala Ground Cumin Ground Coriander Cayenne Pepper Full-Fat Coconut Milk Cilantro

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STEP 1

Start by placing onions, tomatoes, serrano peppers, ginger, garlic, cashews, and all the spices in a blender.

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STEP 2

Pour the sauce into your Instant Pot or another electric pressure cooker. Add water to the blender and wash out that blender to get the last bit of goodness out of there. Pour that water into the sauce.

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STEP 3

Put the chicken into the sauce, and push it down a little so it is mostly covered with the sauce.

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STEP 4

Cook the chicken at 10 minutes on high presure. Allow the pot to release pressure naturally, and then release all remaining pressure.

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STEP 5

Remove the chicken, and cut into bite sized pieces. Do not shred! We aren't making tacos here!

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STEP 6

Add in coconut milk and additional garam masala here. You don't want to cook coconut milk under pressure as it can sometimes seperate leaving a greasy slick on the food. Not attractive.

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STEP 7

Check out the creamy goodness of that homemade Chicken Korma!

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