If you’re in the mood for something rich, creamy, and less spicy than a typical curry, Instant Pot Chicken Korma is exactly what your dinner table needs. It’s perfect for anyone craving comforting flavors without the heat. This North Indian classic gets its signature silkiness from ground nuts and cream—and thanks to the Instant Pot, you can make it from scratch in under 30 minutes. Whether you’re cooking for kids, easing into Indian spices, or just want something warm and cozy, this easy chicken korma recipe is simple, fragrant, and incredibly satisfying.
Table of Contents
Table of Contents
My Story & Why Korma Matters
Fast forward a few years, and here I am in Morocco, surrounded by fragrant spice markets and neighbors who cook by instinct. My Instant Pot became my secret weapon. I could take bold Indian flavors, combine them with pantry ingredients, and get comforting meals like Instant Pot Chicken Korma on the table fast.
Unlike butter chicken, which uses tomatoes and bold spices, korma is all about creamy depth. Cashews or almonds add body, yogurt or cream softens the heat, and warm spices like cardamom and cinnamon make the kitchen smell like magic. It’s subtle, luxurious, and perfect for sharing. And once I realized I didn’t need to marinate or brown anything first, I was hooked.
If you’re just starting out, korma is a great entry into Indian-style cooking—and it’s one my readers love just as much as my Instant Pot Butter Chicken.
Ingredients & Method for Instant Pot Chicken Korma
The beauty of this Instant Pot Chicken Korma is that it feels luxurious but uses simple ingredients you likely already have. Here’s how to build big flavor without extra steps.
Start with boneless chicken thighs or breasts—thighs are more forgiving and stay juicy. For the creamy base, you’ll blend soaked cashews (or almonds), plain yogurt or heavy cream, and a little water. If you’re curious about what makes a great garam masala blend, this spice profile from Serious Eats breaks it down beautifully.
To build flavor, use chopped onion, garlic, ginger, cumin, paprika, turmeric, and salt. Cashews give richness and also pack nutrition—learn more about their benefits if you’re curious.
Once it’s pressure cooked and finished with cream or coconut milk, serve your korma hot with rice or naan. And if rice intimidates you, this BBC Good Food guide will help you get it perfect every time.ng Ideas
What I love most about Instant Pot Chicken Korma is how adaptable it is. Want it richer? Use cream instead of yogurt. Watching dairy? Go with coconut cream. You can swap cashews for almonds, or even sunflower seeds if you’re nut-free.
For extra depth, toss in a cinnamon stick or bay leaf before sealing the Instant Pot. And if you like a thicker korma, blend some of the cooked onions and sauce before serving—it adds natural body without flour or cornstarch.
Leftovers taste even better the next day, making this a perfect meal prep option. Store in an airtight container in the fridge for up to four days, or freeze it for up to three months.
I love pairing this dish with saffron basmati rice and a side of Instant Pot Chicken Tagine for a cross-cultural comfort spread. Or keep it simple with naan and cucumber raita for a full, satisfying plate.
Frequently Asked Questions About Instant Pot Chicken Korma
1. What makes chicken korma different from butter chicken?
Korma is creamier, milder, and doesn’t use tomatoes like butter chicken does. It’s flavored with warm spices and finished with yogurt or cream, giving it a silky texture and subtle depth.
2. Can I make chicken korma without nuts?
Yes. You can skip the cashews and use sunflower seeds or even a small amount of cooked white rice blended with cream for thickness. The flavor will still be rich, just less nutty.
3. How long does it take to cook chicken korma in the Instant Pot?
About 8 minutes at high pressure, plus 10 minutes natural release. Add a few more minutes for sautéing onions and blending the sauce, and you’ll have it on the table in under 30 minutes.
Conclusion
If you’re craving something creamy, comforting, and easy to pull off, Instant Pot Chicken Korma is your answer. It’s perfect for weeknights and elegant enough for guests. Try it once, and it might just replace your usual curry rotation. Next up, explore my fan-favorite Instant Pot Butter Chicken.
Easy Instant Pot Chicken Korma Recipe – Creamy, Mild & Ready Fast
Course: MainCuisine: IndianDifficulty: Easy4
servings10
minutes25
minutes435
kcal35
minutesA creamy, comforting, and mildly spiced Indian curry made quick in the Instant Pot—this Easy Instant Pot Chicken Korma is a weeknight winner, ready in 35 minutes and bursting with flavor.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs (cut into chunks)
1 cup plain yogurt
1/2 cup heavy cream or coconut milk
1 onion, finely chopped
4 cloves garlic, minced
1-inch piece fresh ginger, grated
1/4 cup ground almonds or cashews
2 tbsp tomato paste
1 tbsp ghee or oil
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp turmeric
1/2 tsp paprika
1/4 tsp ground cinnamon
Salt and pepper to taste
1/4 cup chopped cilantro (optional garnish)
Directions
- Set the Instant Pot to ‘Sauté’ mode and heat ghee. Add chopped onions, garlic, and ginger. Cook until soft and golden.
- Stir in tomato paste and all spices. Cook for 2 minutes to bloom flavors.
- Add chicken and sauté for 3 more minutes to coat evenly in spices.
- Add yogurt and ground nuts. Mix well. Close the lid and set to ‘Manual’ or ‘Pressure Cook’ for 10 minutes.
- Allow natural pressure release for 5 minutes, then quick release.
- Stir in heavy cream or coconut milk. Simmer for 3–5 minutes using ‘Sauté’ to thicken.
- Taste and adjust seasoning.
- Garnish with fresh cilantro and serve with basmati rice or naan.
Notes
- You can use coconut yogurt and coconut cream for a dairy-free version.
Add one chopped green chili for a spicier kick.
Marinate chicken in yogurt and spices ahead of time for richer flavor.
Leftovers work great as a wrap filling or with couscous