Instant Pot Chicken Kofta -Instant Pot Meatball Curry

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This easy Instant Pot Chicken Kofta -Instant Pot Meatball Curry is the ideal staple for any kitchen! It’s easy to prep and these meatballs come out tender every time. If you’re a fan of Indian food and curries you’re going to love this meatball curry recipe! 

This meatball curry is made with chicken. I used the JENNIE-O® Ground Chicken. You can use other types of ground meat, for instance turkey, or lamb. The cook time for turkey will be the same as chicken, however, for lamb it will be higher about 15 minutes.

How to make the meatballs:

Oil and ghee need to be added in the mixing process to keep them tender. If you dont have ghee you can add oil instead.

Over mixing makes them tough so when making this meatball recipe, mix well with a spoon or hand just until combined.

To enhance the flavor of the curry, ingredients like tomatoes, ground fennel and ground ginger are added to provide depth to the curry. Adding these carefully chosen spices builds layers of flavor!

What ingredients to I need to make the Instant Pot Chicken Kofta -Instant Pot Meatball Curry?

Ground chicken, asafoetida, ground ginger, ground fennel, kashmiri chili powder, salt, garam masala, ground cumin, cumin seeds, black cardamom pods, cloves, ghee, oil, tomato, and water.

And most importantly an Instant Pot.

For the meatballs:  First, In a medium bowl, mix all ingredients listed under meatballs until just combined. Second, scoop the meat from the bowl and form into 1 and a half inch to 2-inch balls.

For the curry:

First, select sauté on the instant pot and adjust to normal. Next, add oil to the pot.

When the oil is hot add cumin seeds, black cardamom pods, and cloves.

Consequently, when the cumin seeds splutter add asafoetida and stir.

In addition, add 2 teaspoons kashmiri chili powder coupled with 1/4 cup water. Give it a good stir. 

Next, add 1 tbsp ground fennel, ½ tsp ground ginger, ½ tsp ground cumin, ¼ tsp garam masala, and ½ tsp salt. Again, give it a good stir. Let the spices saute for a minute to 2 minutes. Again, keep stirring.

Then add the pureed tomato and let it saute for 2 minutes to let the raw tomato odor out.

Add 1/2 cup water. Give it a good stir.

 

 

 

 

 

 

 

 

Add meatballs in the liquid.

And, press cancel. Close the lid and select manual/high pressure for 8 minutes. Finally, when done quick release the pressure and open the lid right away. If you like it to be less soupy you can select saute and bring it to the desired consistency.

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 Indian Rice Pudding / Instant Pot Kheer

Instant Pot Phirni/ Firni -Instant Pot Indian Rice Pudding

Instant Pot Spicy Chicken Meatball Curry / Instant Pot Chicken Kofta Curry

Very easy spicy and savory meatball recipe.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: Indian
Keyword: Chicken Kofta, Instant Pot Easy Meatballs Indian, Instant Pot Keema, Instant Pot Kofta, Spicy Meatball
Servings: 6

Equipment

  • Instant Pot

Ingredients

For the Meatballs

For the curry/sauce

Instructions

Prep

  • For the meatballs: In a medium bowl, mix all ingredients listed under meatballs until just combined. Scoop the meat from the bowl and form into 1 and a half inch to 2-inch balls.
  • Puree the tomato in a blender.

Cook

  • Select sauté on the instant pot and adjust to normal. Add oil to the pot.
  • When the oil is hot add cumin seeds, black cardamom pods, and cloves.
  • When the cumin seeds splutter add asafoetida and stir.
  • Add Kashmiri chili powder and 1/4 th cup water. Give it a good stir. 
  • Add ground fennel, ground ginger, ground cumin, garam masala and salt. Give it a good stir. Let the spices saute for a minute to 2 minutes. Keep stirring.
  • Add the pureed tomato and let it saute for 2 minutes to let the raw tomato odor out.
  • Add 1/2 cup water. Give it a good stir.
  • Add meatballs in the liquid.
  • Press cancel. Close the lid and select manual/high pressure for 8 minutes. When done quick release the pressure and open the lid right away. If you like it to be less soupy you can select saute and bring it to the desired consistency.

Notes

  • The cook time for turkey would be the same, however, for lamb it will be higher about 15 minutes.
  • On a scale of 1 to 5 in terms of spice levels I would place this dish at a 3. You can reduce the heat by reducing the amount of Kashmiri chili powder.
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