Instant Pot Green Chicken Curry (Hariyali Chicken)

Source:

Ingredients

1 ½ pounds boneless and skinless chicken thighs

1 bunch cilantro, including stems

1 small bunch mint leaves*

¼ cup raw cashews

¼ cup water

2 tablespoons lemon juice

2 tablespoons yogurt

2-inch ginger

4 garlic cloves

1 serrano pepper

1 teaspoon salt

½ teaspoon amchur powder (dried green mango powder)

½ teaspoon garam masala

½ teaspoon turmeric

Directions

Add the chicken to the instant pot.

Blend the remaining ingredients in a food processor or blender then pour this over the chicken.

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

Naturally release pressure or wait 10 minutes then release pressure.

Using two forks, shred the chicken right into the curry.