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Instant Pot Recipes Curry Chicken

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Instant Pot Chicken Curry Pressure Cooker or Stovetop Recipe
Instant Pot Chicken Curry Pressure Cooker or Stovetop Recipe from www.cookincanuck.com

Description

Instant pot curry chicken is a delicious one-pot meal that delivers a flavorful combination of spices and ingredients. It's the perfect combination of curry, chicken, and potatoes making it a meal that's sure to be a hit with the family. With minimal prep and cook time, you'll have a tasty meal on the table in no time. This recipe is also perfect for meal prepping and can be easily modified to your desired spice level.

Prep Time

This recipe requires minimal prep time and can be done in 10 minutes. You'll need to chop the potatoes and chicken into 1-inch cubes, mince the garlic, and measure out the spices. If you're prepping in advance, you can mix the spices and potatoes together and store in the fridge for up to 24 hours.

Cook Time

The total cook time for this recipe is 30 minutes. The Instant Pot will take about 8 minutes to come to pressure and cook for 20 minutes. Then, you'll need to perform a quick pressure release to release the steam. The curry will thicken as it cools and can be served right away.

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons curry powder
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • 1/4 teaspoon chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can (14.5 ounces) coconut milk
  • 1 cup chicken broth
  • 2 pounds boneless, skinless chicken thighs, cubed
  • 2 large potatoes, cubed
  • 1/4 cup cilantro, chopped
  • 2 tablespoons lime juice

Instructions

1. Set the Instant Pot to sauté mode and add the olive oil. When the oil is hot, add the onions and garlic and sauté for 5 minutes, stirring occasionally.

2. Add the curry powder, cumin, coriander, turmeric, paprika, chili powder, salt, and pepper to the pot and stir to combine. Cook for 1 minute, stirring constantly.

3. Add the coconut milk and chicken broth to the pot and stir to combine. Add the cubed chicken and potatoes and stir to combine.

4. Place the lid on the Instant Pot and seal the valve. Cook on high pressure for 20 minutes.

5. When the cooking time is complete, perform a quick pressure release to release the steam.

6. Remove the lid and stir in the cilantro and lime juice. Serve with rice or naan.

Equipment

  • Instant Pot
  • Cutting board
  • Knife
  • Measuring spoons

Notes

This recipe can be easily doubled. Add up to 1-2 minutes of cooking time if doubling the recipe. You can also substitute the chicken for other proteins such as shrimp or tofu.

Nutrition: Per Serving

  • Calories: 541
  • Protein: 37g
  • Fat: 33g
  • Carbohydrates: 20g
  • Fiber: 3g
  • Sugar: 2g

Recipe Tips

For a spicier curry, add more chili powder or a pinch of cayenne pepper. You can also substitute the potatoes for other vegetables such as cauliflower, carrots, or peas. Add the vegetables at the same time as the chicken and cook for the same amount of time. For a thicker curry, you can add 1-2 tablespoons of cornstarch to the pot before cooking.


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