Disabled Kitchen Recipe: Instant Pot Chicken Korma for Canning or Freezing

My Instant Pot Chicken Korma recipe is another one of my easy recipes with only a handful of steps and perfect for canning or freezing. This recipe makes a huge batch of Chicken Korma.

You could cut this recipe in half. However, if you are like me and spend time preparing kitchen staples every other week in recipe-ready quantities, cutting the recipe in half is not feasible.

Like with a couple other of my recipes, I’ve played around a lot with ingredient quantities. But the flavour profile is never right, so a big batch of Chicken Korma is what you get.

Prep time is 20 minutes. Cook time is 5 minutes. And there is a whole bunch of hurrying up and waiting while the Instant Pots and the pressure canner does its things.

Heat index is mild to medium.

Makes 16 x 500 ml (1 pint) jars. It is super important that you either pressure can this recipe or freeze it. Do not water-bath can this recipe.

If you’re new to Instant Pot-ting, these Instant Pot Resources are a great place to start.

Instant Pot Chicken Korma for Canning Needed Items

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Instant Pot Chicken Korma for Canning or Freezing

A warm chicken korma.
Servings 16 500 ml jars
Prep Time 20 minutes
Cook Time 5 minutes
Passive Time 5 hours
Total Time 25 minutes


Chicken Korma

  • 4 tbsp Ginger/Garlic Masala I use 6 tbsp
  • 4 tsp garam masala
  • 4 tsp thana jeeroo
  • 3 tsp sea salt
  • 2 tsp cayenne pepper
  • 2 tsp turmeric
  • 4 tbsp olive oil extra virgin
  • 1.36 kg boneless skinless chicken thighs cubed
  • 500 g plain Greek yogurt
  • 2 cup onion chopped
  • 1 cup raw almonds
  • 1 cup water
  • 1 x 398 ml can diced tomatoes
  • 1 x 400 ml can full fat coconut milk
  • 4 tsp brown sugar
  • 1 x 156 ml can tomato paste
  • 4 tbsp cilantro chopped
  • 2 tsp garam masala


  • 8 cup Basmati rice rinsed
  • 8 cup water


Instant Pot Chicken Korma

  • In a stainless-steel mixing bowl, mix ginger/garlic masala, first quantity of garam masala, thana jeero, salt, cayenne pepper, turmeric and olive oil to make a paste. Thoroughly blend chicken with the spice paste.
  • Add the yogurt and stir well. Marinate for 2 - 4 hours. You could even do this the night before.
  • In a blender, mix almonds, onion, tomato and water. Blend into a smooth puree.
  • Poor the contents of the blender into a 6 quart Instant Pot. Insert the trivet. 
  • Place the marinated chicken on top. Cook at High Pressure for 5 minutes. Natural release.
  • Once the pressure has naturally released, remove the lid. Stir in coconut milk, cilantro, second amount of garam masala and tomato paste.


  • If cooking the rice in another 6 quart Instant Pot, you may want to line the Instant Pot with aluminium foil to prevent the Burn warning from going off when cooking so much rice. 
  • Add rice and water.
  • Cook at High Pressure for 5 minutes. Natural release.

Pressure Canning

  • While the Instant Pots are doing their thing, fill your canning jars with hot water. Prepare your pressure canner with a bit over the minimum required amount of hot water per manufacturer instructions and 2 tbps white vinegar. Place the pressure canner on low heat to keep the water and jars hot.
  • As soon as the rice is done, fill jars with 1 cup of cooked rice. Using the flat end of the Instant Pot rice scoop, firmly pack it in the jar. The rice must be firmly packed, getting rid of as many air pockets as possible. Use a plastic measuring cup.
  • When the curry is done, fill the remainder of the jar with it, leaving 2.5 cm (1 inch) of head space. Use a wooden or plastic utensil to remove any air pockets.
  • Wipe clean the jar's threads. Add the lids. Immediately place in the pressure canner as each jar is filled.
  • Following the manufacturer instructions for your pressure canner, process for 75 minutes at 11 pounds, making any necessary adjustments for altitude.
  • When done processing, remove the pressure cooker from heat. Once the pressure has released from the canner, remove the jars, placing them on a tea towel to seal. You'll hear a popping noise as the lids seal.


  • In a freezer container, add 1 firmly packed cup of rice and 1 cup of curry. Seal. Label. Freeze.


Author: Jules Sherred
Calories: 630kcal
Course: Main Course
Cuisine: Indian
Keyword: Medium Effort


Nutrition Facts
Instant Pot Chicken Korma for Canning or Freezing
Amount Per Serving
Calories 630 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 7g44%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 82mg27%
Sodium 653mg28%
Potassium 695mg20%
Carbohydrates 85g28%
Fiber 4g17%
Sugar 5g6%
Protein 29g58%
Vitamin A 305IU6%
Vitamin C 7.8mg9%
Calcium 123mg12%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.


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  1. Thank you! I looked EVERYWHERE for a canning recipe for pressure canning any kind of Indian curry, let alone Korma, which is my favorite!

  2. These are the recipes I was looking for! I love indian food! One question however, would it all work as well if I left the rice out? I’ve read a lot of warnings about cream and dairy in the pressure canner. Will the coconot milk and yoghurt still be ok, without the rice? Have you tried that?

    1. Yes, it will work just fine with the rice left out. I pressure jar it often with just the sauce in 250 mL jars. Process time remains the same. You could also do it in the bigger jars. Whatever works for you. And yes, the coconut milk and yogurt will still be okay. The warnings about dairy have to with jarring nothing but a full jar of dairy and not small amounts common in many recipes.

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