Instant Pot Chicken Recipe – Authentic Indian Spices & Onion Masala

Last Updated on 2 months by Neha Deshmukh

Instant Pot Chicken Recipe – Authentic Indian Spices & Onion Masala

Hey everyone! If you’re anything like me, you love a good Indian curry, but sometimes life gets busy, right? That’s where the Instant Pot comes in – a total game-changer for getting that authentic, deeply flavorful Indian food on the table without spending all day in the kitchen. This Instant Pot Chicken recipe is one of my absolute go-tos. It’s packed with aromatic spices and that incredible onion masala flavor that just makes everything better. I first made this when I was craving a taste of home and didn’t have a full day to dedicate to cooking – it’s been a family favorite ever since!

Why You’ll Love This Recipe

This recipe is seriously a winner. It’s quick (ready in under an hour!), relatively easy, and delivers a restaurant-quality flavor. The Instant Pot really locks in all those beautiful spices, creating a tender, juicy chicken dish that’s bursting with flavor. Plus, the onion masala adds a sweetness and depth that you just can’t get any other way. Trust me, you’ll be making this again and again!

Ingredients

Here’s what you’ll need to create this delicious Instant Pot Chicken:

• 1 cup oil
• 4 whole cloves
• 3 green cardamom pods
• 1 black cardamom pod
• 1 teaspoon cumin seeds
• 1 star anise
• 1 pound (450g) skinless, boneless chicken thighs
• 1 teaspoon coriander powder
• 1 teaspoon salt
• ½ – 1 teaspoon cayenne pepper (adjust to your spice preference!)
• 1 cup onion masala
• 1 tablespoon ghee
• 1 medium onion, finely chopped
• 1 teaspoon garam masala
• Fresh cilantro, for garnish

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Whole Spices (Cloves, Cardamom, Black Cardamom, Star Anise, Cumin Seeds): Don’t skip these! They are the foundation of the flavor. Toasting them lightly in the oil before adding the chicken really wakes them up.
• Chicken – Thighs vs. Breast: I always recommend chicken thighs for this recipe. They stay so much more tender and juicy under pressure. If you absolutely prefer breast, you can use it, but reduce the pressure cooking time (see tips below!).
• Onion Masala – Regional Variations & Homemade Options: Onion masala is a pre-made onion paste, commonly used in Indian cooking. You can find it at most Indian grocery stores. It’s a bit sweet and adds a lovely depth of flavor. If you’re feeling ambitious, you can make your own by caramelizing onions slowly until they’re a deep brown color.
• Ghee – Clarified Butter & Its Flavor Profile: Ghee adds a richness and nutty flavor that’s just divine. It’s traditional in Indian cooking. If you don’t have ghee, you can substitute with vegetable oil or butter, but ghee really elevates the dish.
• Spices (Coriander Powder, Cayenne, Garam Masala): Fresh spices are best! Make sure yours aren’t too old, as they lose their potency over time. Garam masala is a blend of warming spices – every family has their own recipe, so the flavor can vary slightly.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, turn your Instant Pot on to the ‘Sauté’ function. Add the oil, cloves, cardamom, black cardamom, cumin seeds, and star anise. Sauté for about a minute, until fragrant. You’ll know it’s ready when you can really smell those spices!
2. Add the chicken pieces and cook for 1-2 minutes, just to lightly brown them. Stir in the coriander powder, salt, and cayenne pepper.
3. Now, gently layer the onion masala over the chicken without mixing it in. This is important!
4. Secure the lid on your Instant Pot and set the valve to ‘Sealing’. Pressure cook on high for 5 minutes.
5. Once the cooking time is up, do a quick pressure release. Be careful of the steam!
6. Open the lid and stir in the ghee, chopped onion, and garam masala. Turn the Instant Pot back on to ‘Sauté’ and cook for 11-12 minutes, stirring frequently, until the masala thickens and beautifully coats the chicken.
7. Finally, garnish with fresh cilantro and serve hot!

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

• Achieving the Perfect Masala Consistency: The key is to sauté the masala for long enough. You want it to thicken and become a rich, glossy sauce. Don’t be afraid to scrape the bottom of the pot to prevent sticking.
• Using the Sauté Function Effectively: The sauté function is your friend! It’s perfect for blooming the spices and thickening the masala.
• Pressure Cooking Times for Different Chicken Cuts: If using chicken breast, reduce the pressure cooking time to 3-4 minutes to prevent it from drying out.
• Understanding Spice Levels & Adjusting to Taste: Cayenne pepper is potent! Start with ½ teaspoon and add more if you like things spicy.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation (Using Plant-Based Alternatives): Swap the chicken for chickpeas or paneer (Indian cheese). Use plant-based ghee or oil.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check the ingredients in your onion masala to ensure it doesn’t contain any gluten.
• Spice Level Adjustment (Mild, Medium, Hot): Control the heat by adjusting the amount of cayenne pepper. For mild, omit it altogether. For hot, add up to 1 teaspoon. My friend, Priya, loves to add a pinch of red chili powder for an extra kick!
• Festival Adaptations (Eid, Diwali, etc.): This dish is perfect for celebrations! You can add a handful of cashews or almonds to the masala for extra richness.

Serving Suggestions

This Instant Pot Chicken is amazing with:

• Roti & Other Indian Breads: Warm, fluffy roti is the classic pairing. Naan or paratha also work beautifully.
• Basmati Rice & Other Rice Varieties: Steamed basmati rice is perfect for soaking up all that delicious sauce.
• Side Dishes (Dal, Raita, Salad): A simple dal (lentil stew), cooling raita (yogurt dip), and a fresh salad complete the meal.

Storage Instructions

• Refrigerating Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing for Longer Storage: This dish freezes really well! Store in a freezer-safe container for up to 2 months.
• Reheating Instructions: Reheat gently on the stovetop or in the microwave. You may need to add a splash of water to prevent it from drying out.

FAQs

Let’s answer some common questions:

• What is the best type of chicken to use for this recipe? Chicken thighs are the best! They stay tender and juicy.
• Can I make this recipe without an Instant Pot? Yes, you can! You’ll need to cook the chicken in a heavy-bottomed pot on the stovetop for about 30-40 minutes, or until it’s cooked through.
• What is onion masala, and where can I find it? It’s a pre-made onion paste, available at Indian grocery stores.
• How can I adjust the spice level of this dish? Adjust the amount of cayenne pepper.
• Can I substitute ghee with another oil? Yes, you can use vegetable oil or butter.
• What is the significance of black cardamom in Indian cooking? Black cardamom has a smoky, intense flavor that adds depth to Indian dishes. It’s often used in richer, more robust curries.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!