Instant Pot Meatballs

This recipe for Greek Instant Pot Meatballs in Tomato Sauce is fast, easy, incredibly flavorsome, and a dish the whole family will love.

What Makes These Instant Pot Meatballs Great?

I’ve been looking at different Greek meatball recipes and finally decided to just pick one and make it. I wanted something easy, something I could make in the Instant Pot, and something that was kid-friendly so that it could be a meal the whole family would enjoy.

After researching a multitude of different techniques and flavor combinations, I finally settled on the perfect set of ingredients.

LIKE MEATBALLS? CHECK OUT THESEASIAN-STYLE CHICKEN COCONUT MEATBALLS!

I’ll be honest, I love my food on the spicier side, so I found myself craving a little more heat from this recipe. However, my son, who is a very picky eater loved it. My husband said that had I not burned out so many taste buds from eating too-spicy food, I would have appreciated the flavors more. So I think that means it’s a good family meal and one that your children will likely enjoy as well.

I sautéd the meatballs to slightly brown them, but that was actually a little frail because they fall apart really easily. I really don’t think they need it, so I’m going to write this recipe without that step so you don’t break them up like a few of mine did.

Equipment You’ll Need

• Instant Pot Mini Duo, or Instant pot 6 quarts , or Instant Pot 8 Quarts
• Measuring Cups

Ingredients

For the meatballs

• Lean Ground Beef - The star of the show and the body of the meatballs.
• Eggs - This helps bind the meat together so they don’t fall apart while under pressure in the Instant Pot.
• Chopped Parsley - Adds a little color and earthiness to the recipe.
• Onion - For flavor and texture.
• Arborio Rice - Bulks up these meatballs so they are filling enough for the whole family.
• Kosher Salt - Just a pinch to bring out the natural flavors of the beef.
• Ground Black Pepper - To add just a tiny bit of spice to the dish.

For the sauce

• Diced tomatoes - Add balance to the dish with the natural acidity.
• Dried Oregano - Earthy and slightly bitter, you’ll love what this herb adds to the recipe.
• Cinnamon - Adds a dimension of flavor without adding any additional spiciness.
• Smoked Paprika - For a slight smoky flavor.
• Ground Cloves - These are optional, but add a bit of warmth to the sauce.
• Kosher Salt
• Ground Black Pepper

How To Make Instant Pot Meatballs

1. Mix all the ingredients for the meatballs and shape into meatballs. This should make between 8 and 10. Place them in a single layer in the Instant Pot.
2. Next, mix all the ingredients for the sauce together in a bowl and pour over meatballs.
3. Cook under high pressure and let it release pressure naturally.
4. Open the lid and gently remove the meatballs. They’re very tender so use a spoon to remove them one at a time so they don’t break apart.
5. -This step is optional- Use an immersion blender to get the sauce smooth.
6. Pour the remaining sauce from the Instant Pot liner over the meatballs, then garnish with parsley and serve.

Tips And Tricks

• Leave them alone. I know most recipes call for you to sear your meatballs before you cook them under pressure. Don’t do that with this recipe. Browning the beef won’t matter after you add the delicious tomato sauce and it will help keep them intact.
• Fat is good. Though this isn’t a low carb recipe, I still stand by my stance that using protein with a higher fat content is best. Not only does it help keep you fuller longer, it also adds flavor and helps bind the meatballs.
• Use some spices. Not everyone has the same taste for spice. If your family likes things on the spicier side, don’t be afraid to add a little cayenne to your meatballs before you cook them.

Can You Make Instant Pot Meatballs Ahead Of Time?

You absolutely can. If you’re short on time, just whip these Instant Pot meatballs up the night before. Store them in an airtight container in the refrigerator and pop them in the pressure cooker right before you’re ready to eat!

How Long Do They Last?

Cooking for a smaller family or just for yourself? This recipe is a great solution for you! You can store any leftovers in the refrigerator for up to 5 days. Luckily, the longer the meatballs sit in the tomato sauce, the more flavor they have.

Want MoreInstant Pot Recipes?

• Instant Pot Butter Chicken is an easy 30-minute dinner and you can make rice on top of it, as the video shows.
• Pressure Cooker Rice and Dal is a great vegetarian rice dinner.
• This Lebanese Lentil and Rice dish is another great Vegetarian Instant Pot recipe .
• Instant Pot Indian Khichadi is comfort food in a bowl!
• Instant Pot Risotto with Shrimp is another one-pot comfort meal.
• Buffalo chicken casserole for the days you want low carb recipes
• You might also like low carb Chicken Biryani that uses riced cauliflower.
• Chicken and Mushrooms are a great combo.
• My kids love Instant Pot Pork Chops with Rice and Vegetables
• Zucchini Lasagna - You won’t even miss the pasta.
• Haluski Recipe - A wonderful cabbage and noodles recipe.

Greek Meatballs and Tomato Sauce

Ingredients

For the meatballs

• ▢ 1 pound ( 453.59 g ) Lean Ground Beef
• ▢ 1 ( 1 ) Eggs , slightly beaten
• ▢ 1/4 cup ( 15 g ) Chopped Parsley , chopped
• ▢ 1/2 cup ( 80 g ) Onion , finely chopped
• ▢ 1/3 cup ( 66.67 g ) Arborio Rice
• ▢ Kosher Salt , to taste
• ▢ Ground Black Pepper , to taste

For the sauce

• ▢ 14 ounces ( 396.89 g ) diced tomatoes
• ▢ 1 cup ( 250 g ) Water
• ▢ 1 teaspoon ( 1 teaspoon ) Dried Oregano
• ▢ 1/2 teaspoon ( 0.5 teaspoon ) Cinnamon
• ▢ 1/2 teaspoon ( 0.5 teaspoon ) Smoked Paprika
• ▢ 1/4 teaspoon ( 0.25 teaspoon ) Ground Cloves , (skip if you don’t have)
• ▢ Kosher Salt , to taste
• ▢ Ground Black Pepper , to taste

Instructions

• Mix all the ingredients for the meatballs and shape into 8-10 meatballs and place in single layer in the Instant Pot.
• Mix all the ingredients for the sauce together in a bowl and pour over meatballs.
• Set it at High Pressure for 15 minutes, let it release pressure naturally.
• Open the lid and gently remove the meatballs.
• Use an immersion blender to get the sauce smooth (you could skip this but I had some rice and meat in the sauce and I wanted it smooth.
• Pour it over the meatballs, garnish with parsley if desired and serve.

Get support & connect with our community on Facebook!

Nutrition

Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!

Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .

This recipe for Greek Instant Pot Meatballs in Tomato Sauce is fast, easy, incredibly flavorsome, and a dish the whole family will love.

What Makes These Instant Pot Meatballs Great?

I’ve been looking at different Greek meatball recipes and finally decided to just pick one and make it. I wanted something easy, something I could make in the Instant Pot, and something that was kid-friendly so that it could be a meal the whole family would enjoy.

After researching a multitude of different techniques and flavor combinations, I finally settled on the perfect set of ingredients.

LIKE MEATBALLS? CHECK OUT THESEASIAN-STYLE CHICKEN COCONUT MEATBALLS!

I’ll be honest, I love my food on the spicier side, so I found myself craving a little more heat from this recipe. However, my son, who is a very picky eater loved it. My husband said that had I not burned out so many taste buds from eating too-spicy food, I would have appreciated the flavors more. So I think that means it’s a good family meal and one that your children will likely enjoy as well.

I sautéd the meatballs to slightly brown them, but that was actually a little frail because they fall apart really easily. I really don’t think they need it, so I’m going to write this recipe without that step so you don’t break them up like a few of mine did.

Equipment You’ll Need

• Instant Pot Mini Duo, or Instant pot 6 quarts , or Instant Pot 8 Quarts
• Measuring Cups

Ingredients

For the meatballs

• Lean Ground Beef - The star of the show and the body of the meatballs.
• Eggs - This helps bind the meat together so they don’t fall apart while under pressure in the Instant Pot.
• Chopped Parsley - Adds a little color and earthiness to the recipe.
• Onion - For flavor and texture.
• Arborio Rice - Bulks up these meatballs so they are filling enough for the whole family.
• Kosher Salt - Just a pinch to bring out the natural flavors of the beef.
• Ground Black Pepper - To add just a tiny bit of spice to the dish.

For the sauce

• Diced tomatoes - Add balance to the dish with the natural acidity.
• Dried Oregano - Earthy and slightly bitter, you’ll love what this herb adds to the recipe.
• Cinnamon - Adds a dimension of flavor without adding any additional spiciness.
• Smoked Paprika - For a slight smoky flavor.
• Ground Cloves - These are optional, but add a bit of warmth to the sauce.
• Kosher Salt
• Ground Black Pepper

How To Make Instant Pot Meatballs

1. Mix all the ingredients for the meatballs and shape into meatballs. This should make between 8 and 10. Place them in a single layer in the Instant Pot.
2. Next, mix all the ingredients for the sauce together in a bowl and pour over meatballs.
3. Cook under high pressure and let it release pressure naturally.
4. Open the lid and gently remove the meatballs. They’re very tender so use a spoon to remove them one at a time so they don’t break apart.
5. -This step is optional- Use an immersion blender to get the sauce smooth.
6. Pour the remaining sauce from the Instant Pot liner over the meatballs, then garnish with parsley and serve.

Tips And Tricks

• Leave them alone. I know most recipes call for you to sear your meatballs before you cook them under pressure. Don’t do that with this recipe. Browning the beef won’t matter after you add the delicious tomato sauce and it will help keep them intact.
• Fat is good. Though this isn’t a low carb recipe, I still stand by my stance that using protein with a higher fat content is best. Not only does it help keep you fuller longer, it also adds flavor and helps bind the meatballs.
• Use some spices. Not everyone has the same taste for spice. If your family likes things on the spicier side, don’t be afraid to add a little cayenne to your meatballs before you cook them.

Can You Make Instant Pot Meatballs Ahead Of Time?

You absolutely can. If you’re short on time, just whip these Instant Pot meatballs up the night before. Store them in an airtight container in the refrigerator and pop them in the pressure cooker right before you’re ready to eat!

How Long Do They Last?

Cooking for a smaller family or just for yourself? This recipe is a great solution for you! You can store any leftovers in the refrigerator for up to 5 days. Luckily, the longer the meatballs sit in the tomato sauce, the more flavor they have.

Want MoreInstant Pot Recipes?

• Instant Pot Butter Chicken is an easy 30-minute dinner and you can make rice on top of it, as the video shows.
• Pressure Cooker Rice and Dal is a great vegetarian rice dinner.
• This Lebanese Lentil and Rice dish is another great Vegetarian Instant Pot recipe .
• Instant Pot Indian Khichadi is comfort food in a bowl!
• Instant Pot Risotto with Shrimp is another one-pot comfort meal.
• Buffalo chicken casserole for the days you want low carb recipes
• You might also like low carb Chicken Biryani that uses riced cauliflower.
• Chicken and Mushrooms are a great combo.
• My kids love Instant Pot Pork Chops with Rice and Vegetables
• Zucchini Lasagna - You won’t even miss the pasta.
• Haluski Recipe - A wonderful cabbage and noodles recipe.

Greek Meatballs and Tomato Sauce

Ingredients

For the meatballs

• ▢ 1 pound ( 453.59 g ) Lean Ground Beef
• ▢ 1 ( 1 ) Eggs , slightly beaten
• ▢ 1/4 cup ( 15 g ) Chopped Parsley , chopped
• ▢ 1/2 cup ( 80 g ) Onion , finely chopped
• ▢ 1/3 cup ( 66.67 g ) Arborio Rice
• ▢ Kosher Salt , to taste
• ▢ Ground Black Pepper , to taste

For the sauce

• ▢ 14 ounces ( 396.89 g ) diced tomatoes
• ▢ 1 cup ( 250 g ) Water
• ▢ 1 teaspoon ( 1 teaspoon ) Dried Oregano
• ▢ 1/2 teaspoon ( 0.5 teaspoon ) Cinnamon
• ▢ 1/2 teaspoon ( 0.5 teaspoon ) Smoked Paprika
• ▢ 1/4 teaspoon ( 0.25 teaspoon ) Ground Cloves , (skip if you don’t have)
• ▢ Kosher Salt , to taste
• ▢ Ground Black Pepper , to taste

Instructions

• Mix all the ingredients for the meatballs and shape into 8-10 meatballs and place in single layer in the Instant Pot.
• Mix all the ingredients for the sauce together in a bowl and pour over meatballs.
• Set it at High Pressure for 15 minutes, let it release pressure naturally.
• Open the lid and gently remove the meatballs.
• Use an immersion blender to get the sauce smooth (you could skip this but I had some rice and meat in the sauce and I wanted it smooth.
• Pour it over the meatballs, garnish with parsley if desired and serve.

Get support & connect with our community on Facebook!

Nutrition

Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!

Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .

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Greek Meatballs and Tomato Sauce

Ingredients

For the meatballs

• 1 pound Lean Ground Beef
• 1 Eggs slightly beaten
• 1/4 cup Chopped Parsley chopped
• 1/2 cup Onion finely chopped
• 1/3 cup Arborio Rice
• Kosher Salt to taste
• Ground Black Pepper to taste

For the sauce

• 14 ounces diced tomatoes
• 1 cup Water
• 1 teaspoon Dried Oregano
• 1/2 teaspoon Cinnamon
• 1/2 teaspoon Smoked Paprika
• 1/4 teaspoon Ground Cloves (skip if you don’t have)
• Kosher Salt to taste
• Ground Black Pepper to taste

Instructions

• Mix all the ingredients for the meatballs and shape into 8-10 meatballs and place in single layer in the Instant Pot.
• Mix all the ingredients for the sauce together in a bowl and pour over meatballs.
• Set it at High Pressure for 15 minutes, let it release pressure naturally.
• Open the lid and gently remove the meatballs.
• Use an immersion blender to get the sauce smooth (you could skip this but I had some rice and meat in the sauce and I wanted it smooth.
• Pour it over the meatballs, garnish with parsley if desired and serve.

Greek Meatballs and Tomato Sauce https://twosleevers.com/greek-meatballs-tomato-sauce/

Chicken Korma is a creamy Indian chicken curry made with tomatoes, coconut milk, chicken, and traditional Indian spices (often with cashews for extra richness). It’s quick and works well for a low-carb, gluten-free, dairy-free weeknight dinner when you want something mild and comforting without a lot of fuss. Unlike restaurant-style chicken korma that can rely on sugar and fillers, this version uses a blend-and-cook method (blend the sauce first, cook the chicken in it, then finish with coconut milk) for fast, authentic flavor with more ingredient control.

What Makes this better than Indian Restaurant Chicken Korma?

• Taste. Restaurants add fillers and sugar. You don’t need that in a good korma.
• Efficiency. This korma is done in under 30 minutes –you can’t even order Indian food that fast!
• Control over ingredients. For those with nut allergies, kormas invariably have nuts. Making it at home allows you to control what goes into your homemade korma.
• Low Carb and Gluten-Free . No need for flour, cornstarch, thickeners, or sugar in a healthy korma recipe .
• Choice of low carb sides. Use riced cauliflower for a low carb side dish.
• Dairy-Free . Using coconut milk and cashews to give you a creamy korma keeps it dairy-free.
• Flexible. Make it in the Instant Pot when you’re in a hurry, or use your slow cooker for a long, slow, and perfect korma.
• Inexpensive. This recipe will cost a lot less than $14 and will feed four easily when combined with a side item .

Trust me, once you see how simple it is to make chicken korma at home using your Instant Pot , you’ll be enjoying it a lot more often.

What Is Chicken Korma?

A korma sauce has come to mean a sauce that is creamy, slightly sweet and mild. I’m all for the creamy and mild, but I don’t love the sweet that restaurant chicken korma can sometimes have.

I mean, there is zero need to add sugar to a curry!

So Indian Kormas typically get their creamy goodness in one of two ways.

• You can use nuts such as cashews and almonds for a creamy taste.
• Or you can use canned coconut milk for that signature creamy korma sauce.

But because I am so extra, I use BOTH.

What Does Chicken Korma Taste Like?

My chicken korma recipe is made with tomatoes, coconut milk, and plenty of my favorite traditional Indian spices.

You can expect something truly authentic to Indian cuisine with plenty of spice and a slight coconut undertone from the dairy-free milk included.

Is Chicken Korma The Same As Butter Chicken?

While Chicken Korma and Butter Chicken have many of the same ingredients and are both chicken curries , they are not the same dish. This chicken korma curry is a nutty, creamy sauce that is not spicy at all. Butter chicken is more of a tomatoey, creamy sauce that has a more prominent spice profile from the garam masala .

What Is The Difference Between Chicken Korma And Chicken Curry?

It makes it a lot easier to understand what the difference in the two is when you understand they’re both the same thing.

Curry is any dish that uses water as a base. I talk more about it in my Curry Recipe post if you want a better explanation.

Will This Recipe Taste Like What I Get in My Local Indian Restaurant?

Depends on where the cook is from, whether they’re trying to skimp on ingredients, whether, whether, whether.

This question is like asking me if my meatloaf recipe will taste just like what your mother makes. Maybe?

This is what me from posting a homemade korma recipe for the longest time.

The problem is that most people in the States have had chicken korma in a restaurant, and I was concerned my homemade Instant Pot Chicken Korma wouldn’t be like what they were used to.

I decided to just make what I thought was a good chicken korma recipe , and not worry about whether it matched what you’d get in a restaurant.

The good news is, you can have a delicious dinner at half the price, and probably faster than you could make it to the restaurant too.

What Is Korma Sauce?

This easy chicken korma recipe worked for us. It was rich, creamy, and flavorful. The sauce was thick enough to pour over rice or eat with naan for those who can have carbs (not me, sadly) but not overly spicy.

I also have a secret to confess. There are days when I like this better than the Butter Chicken recipe . I know, I know. Crazy, right? I only made this dish with 1 pound of chicken, so once again, I had sauce leftover.

The same thing happened with the butter chicken (this is getting to be a habit) so I can use the extra sauce for egg korma or lamb korma tomorrow.

Make Rice with Chicken Korma

• You can cook rice at the same time by using a pot in pot method.
• Place a steamer rack on top of your chicken and sauce.
• Into a 6-inch pan , add 1 cup rinsed and drained rice, 1 cup water, 1 tablespoon ghee, and 1 teaspoon salt.
• Place the pan on the steamer rack and close the pressure cooker.
• Cook as directed below.

Can Chicken Korma be Frozen?

Yes! You can absolutely freeze and reheat Indian chicken korma . Just make sure you’re packing in an airtight bag or container to prevent freezer burn.

Is Korma Gluten-free?

Absolutely. Since chicken korma is low carb , you know there’s a great chance of it being gluten-free as well! Don’t skip this recipe just because your family has a gluten allergy.

Can I Make This Dairy Free?

My recipe for Chicken Korma uses coconut milk , so you don’t have to worry about dairy intolerances when you make this dish.

Tips and Tricks

The method that I use is not at all traditional. But the taste is very traditional. I made this Indian Chicken Korma recipe by blending together all the ingredients for the sauce . Next, I placed the chicken in the sauce and cooked it in the Instant Pot.

Once that was done cooking, I added coconut milk for creaminess. You can also add heavy whipping cream to thicken it, and some people add a little sugar to it.

• Add pan-fried cashews or raisins as garnish before serving.
• Variations . I have an egg korma recipe that will show you how to make egg korma with the leftover chicken korma sauce. Vegetable Korma: I’d actually cook the sauce and the veggies separately. Add 1/4 cup water to the sauce and cook as directed. Meanwhile, steam vegetables in the microwave or stovetop. Use a combination of cauliflower, green beans, and green peas to make an Instant Pot Vegetable Korma. Vegetarian Options - Paneer, Mixed Veggies, or Cooked Chickpeas. In this case, add 1/4 cup of water to the sauce. To the cooked sauce, add your paneer, or chickpeas and heat through. Beef Korma / Lamb Korma: Cut the beef or lamb into 2 inch chunks, and cook as directed for the chicken.
• Substitute heavy cream or half and half for coconut milk if you prefer.
• You could use chicken breasts instead, just butterfly them sideways so you have thinner pieces of chicken and cook for 6 mins
• I ask you to add the coconut milk at the end since sometimes it can separate under pressure, leaving a greasy slick on top of the food.
• For a slow cooker version, cook on low for 3-4 hours, or high 7-8 hours
• That last spoon of garam masala is getting added at the end for fragrance.
• You can hard cook some eggs and add them to any leftover korma sauce you may have for egg korma .

Ingredients To Make The BEST Korma Recipe

• 1 Pound Boneless Skinless Chicken Thighs

For The Sauce

• 1 Onion
• 1/2 Cup Tomatoes
• 1/2 Serrano pepper, Jalapeño, or Thai chile pepper
• 5 Cloves Garlic
• 1 tsp Minced Ginger
• 1 ounce cashews
• 1 tsp Turmeric
• 1 tsp Kosher Salt
• 1 tsp Garam Masala
• 1/2 tsp Ground Cumin
• 1/2 tsp Ground Coriander
• 1/2 tsp Cayenne Pepper

To Finish

• 1 tsp Garam Masala
• 1/2 Cup Full-Fat Coconut Milk
• 1/4 Cup Cilantro

How Do You Make Chicken Korma?

Step 1: Start by placing onions, tomatoes, serrano peppers, ginger, garlic, cashews, and all the spices in a blender . This is the blender I use.

Step 2: Pour the sauce into your Instant Po t or another electric pressure cooker. Add water to the blender and wash out that blender to get the last bit of goodness out of there. Pour that water into the sauce.

Step 3: Put the chicken into the sauce, and push it down a little so it is mostly covered with the sauce.

Step 4: Cook the chicken for 10 minutes on high pressure. Allow the pot to release pressure naturally, and then release all remaining pressure.

Step 5: Remove the chicken, and cut into bite sized pieces. Do not shred! We aren’t making tacos here!

Step 6: Add in coconut milk and additional garam masala here. You don’t want to cook coconut milk under pressure as it can sometimes seperate, leaving a greasy slick on the food. Not attractive.

Step 7: Check out the creamy goodness of that homemade Chicken Korma!

How To Make Slow Cooker Chicken Korma

Making Chicken Korma in a slow cooker or Crock-Pot is just as easy as making it in the Instant Pot. However, as the name suggests, it’s much slower. It does, however, make an amazingly creamy korma.

If you want a make-ahead meal, I’ve included the instructions for making it in the slow cooker below.

1. Blend together the ingredients for the sauce.
2. Add chicken.
3. Cook on low heat for 6 hours OR
4. Cook on high heat for 3-4 hours.
5. Finish with coconut milk.

You’re going to laugh when you see how simple this Instant Pot Chicken Korma recipe is, and you’ll be skeptical, and you’ll tell me it’s not how your Mama made korma.

Well, mine neither, but make it anyway. It’s worth it.

Chicken korma is typically mild, not spicy-hot. It’s known as a creamy, aromatic curry where the flavor comes from warm spices like cardamom, cinnamon, cumin, coriander, and garam masala rather than lots of chili. Heat level can vary by recipe or restaurant, but this classic chicken korma recipe leans rich and mellow, making it a great family-friendly option. If you want it even milder, reduce the cayenne and add a bit more coconut milk/creaminess at the end.

To thicken chicken korma sauce, start by simmering it uncovered for a few minutes so excess water evaporates. This is the simplest fix for a korma sauce from scratch that’s too thin. For more body and that classic silky texture, blend in cashews or almonds (or use coconut cream for dairy-free chicken korma) and let it gently simmer to thicken. You can also puree the onion-tomato base to make it naturally creamy. Add coconut milk/cream near the end and keep the heat low so it thickens smoothly without separating.

If you’re asking “why is my chicken korma bitter?” it’s usually from burnt aromatics or spices. Garlic/ginger browned too hard, onions cooked too dark, or ground spices (like garam masala, turmeric, cumin, coriander) added to hot oil and scorched instead of gently bloomed. Bitterness can also happen if you over-reduce a blended korma sauce from scratch or if nuts (like cashews/almonds) were toasted too aggressively. To fix it, simmer gently to mellow, stir in a little extra fat/creaminess (coconut milk, coconut cream, or cashew cream for dairy-free chicken korma) plus a pinch of salt. Next time keep the heat lower when cooking the spice base so the sauce stays smooth and aromatic rather than bitter.

More Great Chicken Recipes:

• If you’re looking for other great Instant Pot chicken recipes, check out my French Garlic Chicken .
• Slow Cooker Safed Korma - yet another creamy korma recipe
• Instant Pot Butter Chicken - This is easily one of my favorite recipes and you can make it in under 30 minutes
• Chicken Vindaloo - make it fresh at home.
• Chicken Adobo - Filipino version of yummy chicken
• Easy Instant Pot Curries - a collection of curries from around the world.

If you love this Chicken Korma recipe as much as I do, make sure you share it with your friends on Facebook and Pinterest so they can try it too.

Easy Chicken Korma | Instant Pot Recipe

Equipment

• Instant Pot

Ingredients

• ▢ 1 pound ( 453.59 g ) Boneless Skinless Chicken Thighs , (adjust times for other cuts)

Blend together

• ▢ 1 ( 1 ) Onion , chopped
• ▢ 1/2 cup ( 74.5 g ) Tomatoes , diced
• ▢ 1/2 ( 0.5 ) Serrano peppers , Jalapeño, or Thai chile pepper
• ▢ 5 cloves ( 5 cloves ) Garlic
• ▢ 1 teaspoon ( 1 teaspoon ) Minced Ginger , minced
• ▢ 1 ounce ( 28.35 g ) cashews , (or sub with almonds if you prefer)
• ▢ 1 teaspoon ( 1 teaspoon ) Turmeric
• ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
• ▢ 1 teaspoon ( 1 teaspoon ) Garam Masala
• ▢ 1/2 teaspoon ( 0.5 teaspoon ) Ground Cumin
• ▢ 1/2 teaspoon ( 0.5 teaspoon ) Ground Coriander
• ▢ 1/2 teaspoon ( 0.5 teaspoon ) Cayenne Pepper , (adjust to your preference)
• ▢ 1/2 cup ( 125 g ) Water , ( I used this to slosh about in the blender jar and then poured it into the Instant Pot)

For Finishing

• ▢ 1 teaspoon ( 1 teaspoon ) Garam Masala
• ▢ 1/2 cup ( 120 g ) Full-Fat Coconut Milk
• ▢ 1/4 cup ( 4 g ) Cilantro , chopped

Instructions

• Blend together onion, tomatoes, serrano, ginger, garlic, cashews, turmeric, salt, cayenne, 1 teaspoon of garam masala, cumin, and coriander.
• Pour the sauce into the inner liner of your Instant Pot. Rinse out the blender container using the water, and pour water into the pressure cooker liner as well.
• Place the chicken on top and push it down into the sauce.
• Set it at High Pressure for 10 minutes, and let it release pressure naturally.
• Carefully take out the chicken and cut into bite size pieces.
• Add coconut milk and the additional 1 teaspoon garam masala. Put the chicken back in to combine.
• Garnish with cilantro if you’d like.

Watch The Video

• Add pan-fried cashews or raisins as garnish before serving.
• Variations . I have an egg korma recipe that will show you how to make egg korma with the leftover chicken korma sauce. Vegetable Korma: I’d actually cook the sauce and the veggies separately. Add 1/4 cup water to the sauce and cook as directed. Meanwhile, steam vegetables in the microwave or stovetop. Use a combination of cauliflower, green beans, and green peas to make an Instant Pot Vegetable Korma. Vegetarian Options - Paneer, Mixed Veggies, or Cooked Chickpeas. In this case, add 1/4 cup of water to the sauce. To the cooked sauce, add your paneer, or chickpeas and heat through. Beef Korma / Lamb Korma: Cut the beef or lamb into 2 inch chunks, and cook as directed for the chicken.
• Substitute heavy cream or half and half for coconut milk if you prefer.
• You could use chicken breasts instead, just butterfly them sideways so you have thinner pieces of chicken and cook for 6 mins
• I ask you to add the coconut milk at the end since sometimes it can separate under pressure, leaving a greasy slick on top of the food.
• For a slow cooker version, cook on low for 3-4 hours, or high 7-8 hours
• That last spoon of garam masala is getting added at the end for fragrance.
• You can hard cook some eggs and add them to any leftover korma sauce you may have.

Get support & connect with our community on Facebook!

Nutrition

Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!

Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .