Instant Pot Chicken Curry
Take your senses on a spectacular journey with this simple Instant Pot Chicken Curry. Made with tender chicken, vegetables, delicious spices, in a creamy curry and coconut milk sauce, this healthy and satisfying dish is ready in 30 minutes.
Servings 4
Calories 194kcal
Ingredients
- 2 boneless & skinless chicken breasts cut into 1 inch pieces
- 2 tablespoons olive oil
- 1/2 medium onion diced
- 1 cup chicken broth
- 8 cloves garlic minced
- 2 tablespoons tomato paste
- 1 tablespoon ginger paste
- 1.5 tablespoon low sodium soy sauce or coconut aminos for a gluten free version
- 3 tablespoons curry powder
- ½ teaspoon cayenne pepper
- 2 medium potatoes cut into quarters
- 2 medium carrots sliced
- ¼ cup coconut milk
- Cilantro optional garnish
Instructions
- Turn the instant pot on sauté mode and heat for 1-2 minutes
- Add the oil then immediately add the chicken and sprinkle with salt and pepper.
- Stir the chicken often to avoid chicken sticking until cooked thoroughly. If the chicken is sticking, add another tablespoon of oil.
- Once chicken is completely cooked, remove from the instant pot and place in a bowl. Set aside.
- Add the onions and sauté them for about 2 to 3 minutes, stirring continuously, until they are caramelized.
- Add the chicken broth in with the cooked onions. Using a wooden spoon, scrape the bottom of the instant pot well to remove any stuck on chicken or onions (this is called deglazing)
- Add the minced garlic, tomato paste, ginger paste, soy sauce, curry powder, cayenne, and stir well to combine.
- Add the cooked chicken back into the Instant Pot and stir.
- Add the diced potatoes and sliced carrots and stir to combine.
- Place the lid the Instant Pot and close the valve on the top to pressurize.
- Set to Manual - High Pressure for 5 minutes.
- When the timer goes off, let the Instant Pot natural release for 10 minutes.
- After 10 minutes, release any remaining pressure by turning the valve on top with a towel.
- Add the coconut milk and stir.
- Place the lid back on and allow the flavors to continue to cook with the coconut milk for another five minutes.
- Garnish with cilantro if desired
- Serve over rice
Notes
Use your choice of oil vegetable, coconut oil, avocado oil, canola oil
Substitute chicken 4 chicken thighs for chicken breasts.
Use a spicy curry if you prefer a spicier version.
Use russet potatoes, white potatoes or red potatoes.
Nutrition
Calories: 194kcal | Carbohydrates: 12g | Protein: 14g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 36mg | Sodium: 581mg | Potassium: 559mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5383IU | Vitamin C: 12mg | Calcium: 55mg | Iron: 2mg