Go Back

Kashmiri Rista – Instant Pot Chicken Meatball Curry

This Kashmiri Rista – Instant Pot Chicken Meatball Curry is smeared in the most amazing rich and creamy gravy. The meatballs are packed with such an appetizing flavor. Whether you're serving adults or a family-friendly crew, this dish is a flawless crowd pleaser.
5 from 2 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course, Side Dish
Cuisine Indian
Servings 5


  • Electric Pressure Cooker


For the Meatballs

For the Curry


For the Meatballs

  • Firstly puree/blend: 1/4 onion (1/2 cup), ¼ cup fresh cilantro leaves and 1 serrano pepper in a blender to make a fine paste.
  • Add the blended paste to the ground chicken.
  • Add in ½ tsp ginger garlic paste, 1 tsp Kashmiri chili powder, 1 tsp ground turmeric, ½ tsp ground ginger, 1 tsp ground cumin, and 1 tsp salt to the ground chicken. Further add in 1 tbsp chickpea flour, 1 tbsp oil and mix well. The mixture should be very moist but still hold its shape if rolled into meatballs. Make about 10 large meatballs.

For the Curry

  • Blend ½ onion, 2 tomatoes, ¼ cup cilantro and 3 serrano peppers in a blender. Set aside.

To Cook

  • Select sauté on the  Instant Pot and adjust to normal. Next, add 6 tbsp oil to the pot. Moreover, when the oil is hot add in 1 tsp cumin seeds, 1 cinnamon stick, 2 whole black cardamom pods, 2 green cardamom pods, and 4 cloves.
  • In about 30 seconds, add in 2 tsp Kashmiri chili powder and ¼ cup water. Stir well.
  • Next, in about 60 seconds add in 1 tbsp ground fennel, 1/2 tsp ground ginger, 1/2 tsp ground cumin, 1/2 tsp ground turmeric, 1 tsp ginger garlic paste, 1/2 tsp salt and 1/2 tsp garam masala. Stir and mix well.
  • Additionally, add in the blended tomato, onion, cilantro and serrano peppers blend. Let the curry sauté for 3 to 4 minutes until oil leaves the sides.
  • Add in ½ cup water, stir well. Finally, gently add in the meatballs.
  • Press cancel. Close the lid and select manual/high pressure for 8 minutes. Finally, when done let the pressure release naturally. If you like it to be less soupy you can select sauté and bring it to the desired consistency.
  • Transfer to a serving bowl and serve with rice.


  • Kashmiri food contains a lot of oil. I have used 6 tablespoons oil here. Normally this dish has oil floating on the top. You can add more if you desire.
  • Traditionally, after the balls are made, they are deep-fried. I have eliminated that step to make a healthier and fast version. Please feel free to deep fry the chicken balls if you want to, and follow the same steps after.
  • The whole spices (cardamom pods, cinnamon stick, cloves, can be discarded, they don't need to be consumed).
Keyword Chicken Rista Pressure Cooker, Indian Meatball Curry, Instant Pot Kashmiri Meatballs, Instant Pot Kashmiri Rista, Instant Pot Koshur Rista, Instant Pot Rista Wazwaan, Kashmiri Rista, Koshur Wazwaan, Pressure Cooker Rista, Rista Wazwaan