BowlsChickenCurriesMainsMeatPakistaniQuick & Easy

Instant Pot Pakistani Chicken Curry With Potatoes

12 mins Cook
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NomNom Recipes 39

This actual Pakistani immediately Pot chicken Curry (Aloo Murghi ka Salan or Aloo chicken) recipe includes bone-in chicken and potatoes and calls for much less than 30 minutes of overall prep time. It has simple ingredients, minimum cutting, and no complicated steps. Bonus: The potatoes and chicken cook on the same time!

Classic Pakistani Chicken Curry

If you’ve ever desired to flavor a simple chicken curry you’d find in a normal Pakistani home, this is it. It’s authentic in that most Pakistani and Indian households have a few version of it.

There’s constantly the browning of the onions, the stir-frying of the chicken (called ‘bhoon-na‘), the addition of garlic, ginger, tomatoes, and green chili peppers (order varies from circle of relatives to family). And of route, we have the standard suspect spices like turmeric, pink chili powder, and many others. Garnish with cilantro and garam masala.

What I’ve executed here is taken this homestyle, loved chicken curry and tailored it to the immediately Pot so it’s less complicated, simpler, and plenty greater 2020.

How to Make Pakistani Chicken Curry (Murghi Ka Salan) in an Instant Pot

To make this chicken curry with potatoes in an immediately Pot, you brown the onions and stir-fry the chicken much like you’ll over the stovetop. however after that, it’s a sell off-and-pass scenario.

The exceptional part? There’s no sautéing at the stop. You simply manually launch the pressure and garnish. I’ve introduced the proper quantity of liquid so that the quit curry has just the right consistency. Of route, if you select greater or less ‘curry’, simply modify the water quantity.

To shop effort and time, this recipe uses your food processor to cut the onions, then tomatoes. I’ve found that the tough purée of tomatoes gives a wonderful texture. Of course, you may just manually chop the ingredients, but i love making this smooth curry even simpler. when I’m feeling lazy, I chop my green chili peppers (this makes them a tad spicier), cilantro, and even garlic/ginger in there.

Adding Potatoes to the Chicken Curry

I grew up ingesting this chicken curry with potatoes, and to me, the potatoes are as crucial as the chicken. They make it greater wholesome, textured, and by hook or by crook whole. (For extra potato recipes test out my series of 10 (Aloo) Potato Recipes.)

Within the conventional approach of cooking, when the chook is just cooked thru, you add the potatoes and prepare dinner until they’re absolutely tender.

On this recipe, the potatoes get cooked alongside the chicken, so we’re most effective pressure-cooking once! I know what you’re wondering – the potatoes will be manner overdone. and you’re proper, they’re pretty nicely achieved. however that’s simply how we like them. Plus, we’re cutting them into huge chunks, so that they’ll maintain up well (more on that beneath).

How to Cut Potatoes for This Curry:

Of course, there is no exact science to cutting your potatoes. But since you are pressure cooking them alongside the chicken, they’ll need to be cut into large chunks so they stay intact. How you cut the potatoes depends on the size of the potatoes.

  • If you’re using 3 small potatoes, you can just quarter them (cut lengthwise, then widthwise).
  • For 2 medium potatoes or one large potato, quarter the potato lengthwise, then cut into large (about 2″) cubes.

If you prefer smaller cubes of potatoes, you can still use them by cooking the chicken first and then adding the potatoes. For bone-in chicken, you’d cook the chicken for 8 minutes, then add the potatoes and pressure cook another 2-4 minutes, depending on their size.

Using Boneless Chicken Instead of Bone-in for Instant Pot Pakistani Chicken Curry

If you want to make this with boneless chicken (chicken thighs, breast, or tenders), you certainly can.

I suggest these changes if you’re using boneless chicken:

  • Pressure Cook for 6 minutes on high pressure instead of 12 minutes.
  • Reduce the liquid to 3/4 cup instead of 1.
  • Feel free to cut the potatoes in smaller chunks if you prefer.

How to Double the Recipe

If doubling the recipe, use the equal quantity of components including water (until you’re the use of boneless bird – see above). additionally, although you’ll have to boom the sauté timings however hold the cook dinner time.

What Should You Serve With This Chicken Curry?

We grew up consuming this chicken curry atop a bed of basmati rice with inexperienced peas. It become a easy, yet complete meal I’d continually be thrilled to peer on the dinner desk. Of route, you may also serve it with roti, naan, or any other bread.

Instant Pot Pakistani Chicken Curry With Potatoes

Instant Pot Pakistani Chicken Curry With Potatoes

This actual Pakistani immediately Pot chicken Curry (Aloo Murghi ka Salan or Aloo chicken) recipe includes bone-in chicken and potatoes and calls for much less than 30 minutes of overall prep time. It has simple ingredients, minimum cutting, and no complicated steps. Bonus: The potatoes and chicken cook on the same time!
prep time
30 mins
cooking time
12 mins
total time
48 mins



  • 1 medium yellow onion, roughly chopped to fit in food processor

  • 1 medium (140-160 g) tomato, roughly chopped to fit in food processor

  • ¼ cup neutral oil, such as avocado or grapeseed

  • 1 lb bone-in, cut up, skinless chicken (See notes for boneless), cleaned and excess skin removed

  • 3-4 cloves garlic, crushed

  • 1/3 inch ginger, crushed

  • 1 small green chili pepper, stem removed and thinly sliced

  • 1 ¼ tsp salt, or to taste

  • 2 (320 g) small russet potatoes, peeled and cut into large chunks

  • Whole spices

  • ¼ tsp whole coriander seeds, optional

  • 1 tsp cumin seeds

  • 5-6 whole black peppercorns

  • 3 whole cloves

  • Spice Powders

  • ½ tsp mild red chili powder, or to taste

  • ½ tsp turmeric powder

  • ¼ tsp cumin powder

  • ¼ tsp coriander powder

  • After cooking

  • 2 tbsp cilantro leaves, chopped

  • ¼ tsp garam masala


  • Instant Pot

  • Food Processor (Optional)


Place the onion in a food processor and use the heartbeat function to cut it finely. do away with and set aside. inside the identical food processor, upload the tomatoes and chop right into a rough purée.
Choose the high Sauté placing at the instant Pot. as soon as hot, add the oil and onions and sauté till the onions turn lightly golden, approximately 8 mins. add the garlic and ginger and sauté till the raw smell disappears, about 30 seconds. Deglaze the pan with 2 tbsp of water. add the fowl and fry it until it adjustments coloration, approximately 5 minutes, deglazing the pan if it starts to stick to the lowest. add the complete spices, ground spices, salt, green chili pepper, and tomato. Sauté for 1-2 minutes, then add the potatoes along side 1 cup of water*. mix well.
Cancel Sauté to show off the immediately Pot. secure the lid and set the pressure release to Sealing. pick out the strain cook dinner putting and cook at high pressure for 12 minutes*. allow the strain to evidently release for 5 minutes, then manually release any remaining pressure.
As soon as safe to achieve this, open the lid and flavor and regulate salt. Garnish with garam masala and cilantro. Stir gently as the potatoes might be very soft. Serve with rice, roti, or naan.


If using boneless chicken, add 3/4 cup water and pressure cook for 6 minutes.
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