Pressure Cooker Chicken Korma Recipe (2024)

I really don't see the advantage to using a pressure cooker/instant pot for this recipe other than reducing the total cooking time by a moderate amount. You are still browning then removing the chicken, chopping and sauteing onion/garlic/spices, returning the chicken to the pot to cook through, and then reducing the sauce. I'd always use a high-sided cast iron skillet or dutch oven for this type of recipe.

This can be simplified. Don't bother to brown the chicken. Saute the onion & garlic. Add cardamom, cinnamon & other seasonings & cook until fragrant (2 minutes or so). Add the chicken & a bit more than 1/2 c. water. Cook on high for 8 minutes. Quick release, stir in yogurt. The almonds can be browned in a separate pan while the chicken cooks. Also, you can cook rice in a separate container placed on top of the chicken. They'll both be ready at the same time.

The Instant Pot may only save a few minutes in cook time but it saves a lot of clean up. All the sautéing on the stovetop creates grease splatters that I'm not in the mood to clean up after dinner. The Instant Pot keeps all the mess inside the pot for a much faster and easier clean up.

I commute 3 hours a day. A "moderate" time-savings is the difference between a nice homemade dinner and a microwaved frozen entree.

You can of course cook this on the stovetop, but you will likely find that if you use a pressure cooker that the flavors have melded together more completely.

You need to temper the yogurt. If you put it in all at once, it will curdle and separate so you end up with white globs. Adding yogurt in small bits at a time allows it to blend without separating and giving you a creamy look and taste to your curry. Saffron is always steeped- not sure if the heat or fat draws out the color and flavor.

The pressure cooker keeps the meat incredibly moist and tender. Much easier clean-up as well. No spattering on the stovetop or counter.

Well, aren't you cool! Meanwhile, my "skan*y" Instant Pot cost about $80 vs. probably $1500 for your overpriced new toy.

Do you leave cinnamon stick and cardamom pods in pot through entire cooking cycle? Or just while browning chicken?

Agreed. I made it tonight without using the pressure cooker, which would have saved maybe 6 minutes. In any case, it was delicious!

YUM. Made just as specified and loved it. The saffron flavor was subtle but amazing. And i was really grateful for the ease & simplicity of the InstantPot. No other way I could make this for a weeknight meal, as I am a full-time working Mama. As another reviewer said: if you dont want to use a pressure cooker, use another recipe. The title makes it clear, and it’s annoying to have to sift through notes that simply quibble with the cooking method.

My thoughts exactly. The first six steps are exactly the same as they'd be without a pressure cooker. The next two steps combined take 17 minutes, plus time to get the pot up to pressure, and in a typical recipe like this you'd only need 25-30 minutes simmering on the stove. So I'm not even sure there's even a modest time savings.

Brian, I agree. The hands-off time and keep warm function help me make a real dinner on my schedule.Plus, OK, I love the thing.

What is the minimum size pressure cooker for this recipe please?

What size instant pot? 3 qt?

Made this exactly as described in the recipe and it easy, flavorful and delicious. Also very easy clean up using the pressure cooker. A keeper.

Double the spice

This was delicious…next time I will give the chicken a real sear in a hot cast iron and cook it fricassée in the oven. I think it would be much tastier with crisp, nicely browned chicken skin.

This was pretty good though certainly not worth the amount of work it ended up being. I wouldn’t make it again.

Outstanding! The only adjustment made was using boneless/skinless thighs instead of bone-in. I left the lid off during the final sauté and fork shredded the chicken at the same time, which also allowed some of the liquid to evaporate. While I agree with others that this could be made on the stove, I love the ease of cleanup with my instant pot and it doesn’t heat up the kitchen as much as cooking on the gas stove. I’m always happy to find a good instant pot recipe, this is a keeper.

As another person said, there is quite a bit of liquid, so if you want a thinker sauce you can leave the lid off during the final sauté step, which will let some of the liquid evaporate and create a thicker base for adding the cream.

Skipping the browning means skipping the flavor. And a pressure cooker produces more tender chicken every time.

I added almond meal to finish which improved the consistency. I also sprinkled some ground cardamom and cinnamon on top to serve.

This is pretty straightforward. Other commenters raise some good points thoughYou don't _need_ to pressure cook this, it just saves some time. You could use a slow cooker, or dutch oven, doesn't matter. It will just take longerYes it's still watery near the end. If you simmer for 10 minutes, like the recipe says, it reduces into a nice consistency. Maybe it will take another couple minutes, but it does come togetherTurn the heat off when you put the cream in at the end

You want to do this in a single pot that will give you better flavors than an Instapot? Dutch oven.If you actually READ her recipe, it calls for cooking off the water/liquid before you add the cream. An Instapot does not allow this and the photos are proof: a watery gravy that is not the luxurious, creaminess of the original.

I need side dish ideas. I never know what veggie or salad to serve with something like this

This was phenomenal. Not the quickest of pressure cooker recipes, but so worth it.

The recipe as given was way too salty. I only used 3/4 tsp (instead of the specified 1 1/4 tsp), and the final result was still unpleasantly oversalted for my taste, even eaten with unsalted rice. If I make this again, I will start with 1/2 tsp of salt and add more to taste at the end if needed.

There’s no way this is a 35 minute recipe. It took us well over an hour. The braising stage alone took almost 20 minutes, and the mise en place took about twenty as well. We also had to add time to reduce the sauce.

Yes, there’s too much liquid, I used coconut milk rather than cream, but next time I’ll use a whole cup and cut way down on the added water. Otherwise, this is a tasty meal and the pressure cooker keeps everything easy.