Go Back
+ servings
No ratings yet

Instant Pot Chicken Korma for Canning or Freezing

Servings 16 500 ml jars
Prep Time 20 mins
Cook Time 5 mins
Passive Time 5 hrs
Total Time 25 mins


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


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.