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Pressure Cooker Chicken Balti

Pressure Cooker Chicken Balti. The healthier Indian curry loaded up with fresh tomatoes and peppers for the base, along with shredded chicken breast. Follow our pressure cooker chicken Balti recipe and we will show you how to cook it the freezer friendly way.
Prep Time10 mins
Cook Time7 mins
Total Time17 mins
Course: Main Course
Cuisine: Instant Pot
Servings: 6
Calories: 328kcal


Recipe Ingredients:

Chicken Balti Marinade:


  • Place your marinade ingredients into a small bowl, mix them and put to one side.
  • Place 15 large Tomatoes, 2.5 large red peppers and 5 large chicken breasts into the Instant Pot and season with salt and pepper.
  • Add ½ your marinade ingredients and stir.
  • Pour in ½ cup of water. Cook on high pressure for 7 minutes with quick pressure release.
  • Remove the chicken and shred it. Add the rest of the marinade and blend the tomato and pepper sauce.
  • Shred the chicken and stir the chicken into the Balti sauce.
  • Place into freezer containers, clean out your Instant Pot and get ready for your next curry


If you want your pressure cooker chicken Balti hotter then add extra chilli powder and some extra ginger.
To reheat from frozen, place the freezer container in the Instant Pot, on top of the steamer shelf, having already added a cup of water to the bottom of your inner pot.
Cook for 12 minutes on manual.


Calories: 328kcal | Carbohydrates: 24g | Protein: 44g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 120mg | Sodium: 245mg | Potassium: 1761mg | Fiber: 7g | Sugar: 11g | Vitamin A: 5210IU | Vitamin C: 116.2mg | Calcium: 108mg | Iron: 4.6mg
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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