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.
2boneless & skinless chicken breastscut into 1 inch pieces
1.5tablespoonlow sodium soy sauce or coconut aminos for a gluten free version
2mediumpotatoescut into quarters
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
Use your choice of oil vegetable, coconut oil, avocado oil, canola oilSubstitute 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.