Chicken Indian Instant Pot Recipes Kerala Tapioca Video

Instant Pot Chicken Tapioca-Yuca Masala | With Boneless Chicken | Easy One Pot Meal Recipe

Perfect one-pot dish with chicken & tapioca or yuca…

Tapioca or yuca or cassava is a tropical root vegetable, can be turned into a variety of delicious dishes. In Kerala, India tapioca is a staple food as it’s grown abundantly. It goes along with literally everything, fish, chicken, beef, mutton, shrimp, etc. One of the dishes I make often is this chicken tapioca masala, it’s a perfect one-pot meal & is quite filling.

In the Instant Pot, it’s effortless to make, tapioca is separately pressure cooked in the Instant Pot, make a chicken masala or curry & then combine them together. I also add a tempering or seasoning with fried onions, dried red chilies & curry leaves, it will greatly enhance the taste & flavor of this dish.

Cooking Video

Instant Pot Chicken Tapioca-Yuca Masala | With Boneless Chicken | Easy One Pot Meal Recipe
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Indian
For marinating chicken
  • Boneless chicken breast or thighs- 2 breasts or thighs, diced
  • Kashmiri chili powder- 1 tsp (for more heat add regular chili powder)
  • Turmeric powder- ⅛ tsp
  • Garam masala- ½ tsp
  • Fennel powder- 1 tsp
  • Coriander powder- 1 tbsp
  • Cumin powder- ½ tsp
  • Salt- 1 tsp
For Cooking Tapioca
  • Tapioca or yuca or cassava, medium-sized chunks- 1 Kg or 2 lbs
  • Water- 1 cup
  • Salt- 1 tsp
For cooking chicken masala or curry
  • Onion, chopped- 1
  • Ginger-garlic paste- 1 tbsp
  • Tomato, chopped- 1
  • Green chilies, halved- 2 or 3
  • Curry leaves- 10 leaves
  • Water- ¼ cup
After pressure cooking
  • Coconut milk- ¼ cup
  • Cilantro, chopped- ¼ cup
  • Salt- if needed
For making tempering
  • Coconut oil- 2 tbsp
  • Pearl onions or shallots, chopped- 2 pearl onions or 1 small shallot
  • Dried red chilies, halved- 2
  • Curry leaves- 10 leaves
  1. Into a large bowl, add the chicken & all the spices mentioned above 'for marinating chicken'. Keep it aside.
  2. I've used frozen tapiocas, available at Indian stores. It was 1 Kg & cut into chunks.
  3. Rinse the tapioca under running water. I didn't defrost them.
  4. I've pressure-cooked the tapioca in the Instant Pot. You can use a regular pressure cooker or cook them in a saucepan over the stovetop till tapiocas turn fork tender.
  5. To the stainless steel pot, add the tapioca, water & salt.
  6. Close with the lid.
  7. Select pressure cook setting, set the time to 12 minutes at high pressure.
  8. After 12 minutes of pressure cooking, let the pressure release naturally for 5 minutes & then do a quick pressure release.
  9. minutes of pressure cooking, tapiocas were cooked perfectly & turned fork tender.
  10. There will be some liquid left in the pot, drain the liquid.
  11. Using a wooden spoon, gently mash the tapiocas, don't mash it completely, should be bite-size pieces; keep aside the cooked tapiocas.
  12. To the stainless steel pot, add all the ingredients mentioned 'for cooking chicken masala'.
  13. Add the marinated chicken, combine well.
  14. Close the pot with the lid.
  15. Select pressure cook setting, set the time to 8 minutes at high pressure.
  16. After 8 minutes of pressure cooking, let the pressure release naturally for 5 minutes & then do a quick pressure release.
  17. Open the lid, aromatic & flavourful chicken curry will be ready.
  18. Add the cooked tapiocas to the chicken curry, combine well.
  19. Turn on saute setting at medium temperature.
  20. Add coconut milk, combine well & cook for 3 minutes.
  21. Taste & add salt if needed.
  22. Garnish with chopped cilantro.
  23. Remove the pot from the main pot & keep it covered.
  24. Let's make the tempering, don't skip adding the tempering- will greatly enhance the taste & flavour of this dish.
  25. Place a small pan over medium heat.
  26. Add coconut oil, let turn hot.
  27. Add shallots or small onions, fry till golden brown in color.
  28. After the shallots have turned golden brown, add dried red chilies & curry leaves.
  29. Fry for a few seconds.
  30. Pour the tempering over the chicken-tapioca masala.
  31. Keep it covered for 15 minutes, that way the aroma from the tempering will infuse into the dish.
  32. Serve on a plate & enjoy this lip-smackingly delish chicken tapioca masala.



Thas is the author of Cooking with Thas, a popular food blog with recipes from Indian, American and Fusion Cuisines. She has been blogging since 2009 and been featured in several magazines. Read more...