Instant Pot Curry Chicken Recipe Guide
A delicious and easy Instant Pot Curry Chicken recipe that's perfect for a quick weeknight dinner.
Print
Pin This
Equipment
- Instant Pot
Ingredients:
- 1.5 lbs chicken thighs, boneless and skinless, cut into bite-sized pieces
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 can (14 oz) diced tomatoes
- 1 can (13.5 oz) coconut milk
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- to taste Salt and pepper
- as needed Fresh cilantro, chopped (for garnish)
- as needed Cooked rice (for serving)
Instructions:
- Turn on the Instant Pot and select the "Saute" function. Add some oil and sauté the onions, garlic, and ginger until fragrant.
- Add the chicken pieces and brown them on all sides.
- Stir in the curry powder, turmeric, and cumin until the chicken is well coated.
- Pour in the diced tomatoes and coconut milk. Season with salt and pepper.
- Close the Instant Pot lid, set the valve to sealing, and cook on high pressure for 10 minutes.
- Once done, allow for a natural pressure release for 5 minutes, then do a quick pressure release.
- Serve the curry chicken over cooked rice, garnished with fresh cilantro.
Notes:
Serve with naan or your favorite bread for a complete meal.
Nutrition value:
Calories: 480kcalCarbohydrates: 10gProtein: 28gFat: 36gSaturated Fat: 24gCholesterol: 140mgSodium: 560mgPotassium: 670mgFiber: 3gSugar: 4gVitamin A: 200IUVitamin C: 15mgCalcium: 80mgIron: 4mg
Keywords:
Tried this recipe?Let us know how it was!