Instant Pot Murgh Badami (Almond Chicken Curry)

Step 1

Add all of the ingredients to a blender (except for the chicken and those listed under “add later”) and blend until smooth. Pour this over the raw chicken and mix well.

Step 2

Secure the lid, close the pressure valve and cook for 5 minutes at high pressure.

Step 3

Naturally release pressure for 10 minutes.

Step 4

Press sauté, add the almond flour and cook for 2-3 minutes, or until the sauce reaches your desired consistency.

Step 5

You can either shred the chicken right in the pot or use kitchen shears/scissors to cut the chicken into cubes.

Step 6

Garnish with cilantro and sliced/slivered almonds (don’t omit, they add crunch!).