Instant Pot Chicken curry Low Carb with Spinach & Yogurt
Instant Pot Indian Chicken Curry recipe that comes together in 15 minutes. Chicken, yogurt, and spinach make a healthy, authentic homestyle Indian curry.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
In a food processor or blender, blend together everything except the chicken and the spinach and I teaspoon of garam masala.
Place chicken in large pieces in the Instant Pot, and pour over the yummy-smelling sauce you just made.
Set your Instant Pot to SOUP for 8 minutes, and allow it release pressure naturally, about 10 minutes.
Open up and remove the chicken. Meanwhile, turn the pot on to Sauté on MEDIUM.
Chop up the spinach and add it to the sauce. Chop the chicken into smaller pieces, and add back in. Allow the sauce to simmer and thicken with the lid off, and the spinach to cook down.
Add 1 teaspoon garam masala at this point to add fragrance and flavor to the dish.
Serve with rice, cauliflower rice, naan, or with mashed potatoes for an unusual combination.
- Please note that a few readers who used 8 quart Instant Pots had the BURN message with a single batch of this, but not a double batch. The same readers were able to make this without the BURN message.
- If you have an 8 quart, either double this recipe, or use 1/2 to 1/4 cup of water to add to the chicken and vegetables.
Calories: 143kcal | Carbohydrates: 4g | Protein: 22g | Fat: 5g