If you are looking for a warm and hearty meal this winter, one of my top choices is this Instant Pot Chicken Curry.
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Course: Main Course
Cuisine: Indian,
Keyword: Curry, instant pot,
Calories: 320kcal
Author: Elisha Baba
Ingredients
2chickenbreasts (8-12 oz), diced
1cup cup chicken
3cups tablespoons curry powder
2tbsptablespoons olive or vegetable oil
1.5tablespoon regular soy sauce (or low sodium)
2medium carrots, sliced
2medium russet potatoes, cut into quarters
1/2medium onion, diced
8 cloves garlic, minced
1 tablespoon ginger paste
1/2teaspoon cayenne pepper
2tablespoons tomato paste
1/4cup coconut milk
Instructions
Turn your instant pot on to sauté mode.
Once your instant pot gets hot add your oil and add your chicken.
Add salt and pepper to your chicken to lightly seasoned it.
Continue to stir your chicken around to cook thoroughly, without your chicken sticking. If you find that your chicken is sticking more than your liking, you can add another tablespoon of oil.
Once your chicken has completely cooked, remove from the instant pot and set aside.
Next, add your onions. continue to stir frequently to prevent sticking of the onions. Sauté them for about 2 to 3 minutes until they are caramelized.
Once your onions are done cooking, add to the instant pot your chicken broth curry powder, soy sauce, garlic, ginger, cayenne, and tomato paste.
Stir well. (Notes: this recipe is for a mild chicken curry. If you would like it to be spicier, add another half teaspoon until you’ve reached your desired spiciness.) There will be some stuck-on chicken and onion from the previous steps. Using a wooden spoon or spatula, scrape the bottom of the Insta pot to make sure that anything leftover is removed. This prevents your food from burning, as well as your instant pot from giving you the “burn” signal.
Add in your cooked chicken to the chicken broth and spices. Mix well.
Add in your diced potatoes, and sliced carrots. Stir.
Place the lid on your instant pot. Close the valve by pushing it away from you. Set your instant pot to high pressure for 5 minutes.
When the cooking is complete, let the device release naturally for 10 minutes.
Manually release the remaining pressure.
Add in your coconut milk. Stir.
Place the lid back on and allow the flavors to continue to cook with the coconut milk for another 5 minutes.
Serve with cilantro as a garnish, and you can eat with basmati rice or non-bread, or by itself.