Instant pot Cabbage Chicken – Chicken Cabbage Curry is very inexpensive, simple, easy, and quick to make, and you can feed the family a nutritious, tasty meal for very little. It combines vegetables (cabbage) and protein (chicken) in a quick one-pot meal. This pressure cooker cabbage chicken curry is like a stew, and is very good.
This recipe is rather old-fashioned. Nothing fancy, and it uses the regular spices like red chili powder (cayenne pepper), ground coriander, ground cumin, and tomatoes. It’s a unique combination of cabbage and chicken and guess WHAT! No onions!
Weeknight dinner for the win!
I like to serve this curry over some steamed rice.
Chicken: Skinless, boneless chicken breasts or thighs. I typically buy chicken from Costco. This recipe requires 1.5 pounds of boneless chicken (chopped into 2 to 3 inch pieces). I have used 2 chicken breasts for this recipe. You can use either frozen or fresh chicken. If you are using frozen chicken make sure it is thawed.
Cabbage: I have used half of a small organic green cabbage for this recipe. The cabbage needs to be chopped roughly into long large 5 to 6 inch pieces.
Spices needed: Cumin seeds, ginger garlic paste, ground coriander, ground cumin, red chili powder, Kashmiri chili powder, salt, and garam masala.
Ginger garlic paste: I used the combined packaged ginger garlic paste available in the Indian store. You can also mince equal quantities of fresh ginger and garlic to make your own paste.
Tomatoes: 2 diced tomatoes.
How do we make Instant Pot Cabbage Chicken – Chicken Cabbage Curry?
To clarify this is very easy! First, select sauté on the instant pot and add oil. Further, when the oil is hot, add the cumin seeds. Once the cumin seeds splutter, add the chicken and the ginger garlic paste. Furthermore, let the chicken sauté to get rid of the pink color. Add in the red chili powder, Kashmiri chili powder and ¼ cup water. Sauté for about 2 minutes. Additionally, add the remaining spices, coriander powder, cumin powder, garam masala, and salt. Also, stir well. Subsequently, add in the diced tomatoes and stir for a few minutes. Then add the cabbage and stir well. Finally, select manual/pressure cook for 8 minutes and done!
Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think.
Try some of our other recipes:
Instant Pot Cabbage Chicken – Chicken Cabbage Curry
- 4 tbsp oil of choice
- 1 tsp cumin seeds (jeera)
- 2 chicken breasts chopped into 2 to 3 inch pieces (1.5 pounds) (2 cups chopped)
- 1 tsp ginger garlic paste
(packaged or freshly minced)
- 1 and 1/4 tsp red chili powder
- 1 and 1/2 tsp kashmiri chili powder
- 1/4 cup water
- 2 diced tomatoes (1.5 cups chopped)
- 1 and 3/4 tsp salt
- 2 tsp ground coriander (dhaniya powder)
- 1 tsp ground cumin (jeera powder)
- 1/2 tsp garam masala
- 1/2 green cabbage sliced into long 5 to 6 inch pieces (5 cups chopped)
- Chop the chicken into 2 to 3 inch pieces.
- Wash and dice tomatoes, and dice the cabbage into 5 to 6 inch pieces.
- Select sauté on the instant pot and adjust to normal.
- Add oil to the pot.
- When the pot is hot, add the cumin seeds.
- When the cumin seeds splutter, add the chopped chicken, and ginger garlic paste. Keep stirring occasionally until a white crust forms on the chicken.
- Then add the red chili powder and Kashmiri chili powder. Add ¼ cup water and stir. (Add 1 cup water if your instant pot is new and gives the burn signal)
- After a minute add the tomatoes and cook until the tomatoes get mushy for about 2 minutes.
- Add salt, ground coriander, ground cumin, and garam masala. Stir for a minute.
- Then add the chopped cabbage and stir well.
- Scrape off the sides and bottom to make sure nothing is stuck on the sides or bottom.
- Press cancel.
- Secure the lid on the pot and close the pressure-release valve.
- Select manual and cook at high pressure for 8 minutes.
- When cooking is complete, use quick release to depressurize. Open the lid. Select saute if you want to reduce the liquid.
- Transfer to a serving bowl.
- Serve with steamed rice or naan (Indian flatbread).
- This recipe has been tried on a 6-quart instant pot. The proportions may vary depending on the size of the instant pot you choose to use.
- Ground cayenne pepper and red chili powder can be used interchangeably as both of them make the dish spicy. If you don’t have red chili powder you can use cayenne pepper instead.
- Kashmiri red chili powder instantly imparts a vibrant red color to any dish and is not very spicy.
- Most of the spices/ingredients are available in the Indian grocery store or on Amazon.
- If you don’t eat spicy food you can reduce the amount of red chili powder.
- On a scale of 1 to 5, I would place this dish as a level 3.5 in terms of spice levels if cooked as is. You can modify it as per your taste.
- I used the old version of the IP. If yours is new and gives the burn notice, add 1 cup water and saute at the end.