Instant Pot Chicken Curry

Instant Pot Chicken Curry

from cleaneatingkitchen.com
38 min
6 servings

This delicious and easy Instant Pot Chicken Curry with Potatoes and Carrots is such a satisfying dinner recipe! It's a one-pot meal that has authentic flavor without being too spicy. This healthy chicken dinner is ready in just 38 minutes.

Ingredients

  • 1 tablespoon oil
  • 1.25-pounds chicken cutlets or thighs, cut into 1-inch pieces
  • 2 tablespoons tomato paste
  • 2 tablespoons curry powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground ginger
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 1 onion, chopped
  • 4 carrots, chopped
  • 2 white potatoes, chopped
  • 1 cup reduced-sodium chicken broth
  • ½ cup full-fat coconut milk or yogurt

Directions

  1. 1

    Set a 6-quart or 8-quart Instant Pot on the Sauté mode and add the oil.

  2. 2

    Let the oil heat up for a few minutes and then add the chicken. Stir so the chicken starts to cook on all sides.

  3. 3

    Add the tomato paste, curry powder, garlic powder, ground ginger, salt, and pepper, and stir to combine. Turn off the Sauté mode and use a wooden spoon or spatula to scrape off any parts of the chicken or spices that may have stuck to the bottom of the pot.

  4. 4

    Add the onion, carrots, potatoes, and chicken broth, and stir to combine.

  5. 5

    Lock on the lid and set the time to 8 minutes at high pressure.

  6. 6

    When the cooking time is complete, let the pressure come down naturally for about 10  minutes. Then, use the quick release to release any remaining pressure.

  7. 7

    Carefully remove the lid and stir in the coconut milk or yogurt.

  8. 8

    Stir and serve hot.