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

Very easy spicy and savory meatball recipe.

Prep Time 10

Cook Time 25

Total Time 35

Course Main Course

Cuisine Indian

Servings 6

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.

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 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.

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.
I had an old version of the instant pot that doesn't give the burn notice. So I've changed the recipe to add a cup of water in the end. You can sauté at the end to reduce the curry if its too soupy for you.

Keyword Chicken Kofta, Instant Pot Easy Meatballs Indian, Instant Pot Keema, Instant Pot Kofta, Spicy Meatball