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Instant Pot Karahi

My Popular Instant Pot Chicken Karahi

Rookie With A Cookie
This recipe is seriously a keeper. It's quick, authentic and the perfect Karahi to make in a jiffy!
5 from 4 votes
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Course Main Course
Cuisine Indian, Pakistani
Servings 4

Equipment

  • Instant Pot or Multi-Cooker

Ingredients
  

Instant pot Karahi

  • ⅓ cup oil
  • 1 onion chopped
  • 2 tomatoes chopped
  • 2 teaspoon ginger and garlic paste
  • 1 lb chicken thighs boneless, skinless and chopped in medium boti chunks
  • ¼ cup yogurt beaten
  • ¼ cup water

Instant Pot Karahi Spice Blend

  • ½ teaspoon black pepper powder
  • 1 teaspoon Kasmiri red chili
  • ⅓ teaspoon regular red chili
  • ¼ teaspoon turmeric
  • 1 teaspoon coriander seeds crushed
  • ½ teaspoon fennel seeds crushed
  • ¼ teaspoon cumin ground
  • ½ teaspoon salt

Garnishes

  • coriander leaves
  • green chili
  • ginger "julienned"

Instructions
 

  • Combine the spice blend and set aside.
  • In your Instant Pot, turn the "saute" mode on and heat up oil followed by onion.
  • Fry onion until golden brown, then add tomatoes. You can either fry on "saute" mode until tomatoes break down or pressure cook on high for 2 minutes.
  • Once tomatoes, break down, add the spices and chicken on "Saute" mode and continue to stir until chicken changes color. The stirring will also help seal the chicken with the spices.
  • Add only ¼ cup of water to loosen the curry, give it a nice stir then pressure cook on "high" with the valve sealed for 5 minutes, then do quick release.
  • Now on saute mode, allow the excess water to evaporate if there is any. You will notice the oil separate as you continue to bhoon the karahi.
  • Once oil has separated, add in the beaten yogurt on "low" and let the curry simmer for 5-10 mins. Allow the oil to separate again at this point.
  • Garnish with coriander, green chilis and julienned ginger and serve with Naan!