Instant Pot Chicken Curry

Tender, saucy, and sizzling spicy Instant Pot Chicken Curry quickly come together to give your cold nights a little warmth. This worry-free dish takes away the pain of closely watching your dish for the perfect consistency. Get the most out of your time with this simple yet amazingly flavorful dish!

Course Entree, Main

Cuisine American

Prep Time 15

Cook Time 35

Total Time 50

Servings pieces

Calories 546kcal

Author Imma

Equipment

Instant Pot Multi-cooker

Ingredients

3 - 3 ½ pounds boneless chicken thighs (see notes)
salt and pepper to taste (or use chicken seasoning)
2 teaspoons curry powder
¼ cup canola or cooking oil
1 onion, sliced
1 tablespoon minced garlic
2 - 3 sprigs thyme
1 bay leaf
½ - 1 teaspoon paprika
1 ½- 2 tablespoons curry spice/ powder
1 cup chicken broth or water
1 ½ tablespoon tomato paste
1 teaspoon chicken bouillon, optional
1 pound carrots and green beans, more or less
1 pound potatoes or more, peeled and cut into medium pieces
1 scotch bonnet pepper
½ cup coconut milk
salt to taste

Instructions

Season chicken with salt, pepper, and curry spice and set aside.
Press the “Sauté” button to heat up Instant Pot.
Heat oil and place the chicken in Instant Pot, then brown for 4 minutes. Flip the chicken & brown the other side for another 3-5 minutes. Remove and set the browned chicken aside. Drain oil and leave about 2 tablespoons.
Add onions, followed by minced garlic, thyme, bay leaf, paprika, curry powder, stir for 2-3 minutes for the flavors to blossom.
Pour in chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot. Add tomato paste, salt, and bouillon.
Add the browned chicken & its juices. Layer the carrot, beans and potato chunks on top. Add scotch bonnet pepper.
With the venting knob in venting position, close the lid, then turn venting knob to Sealing Position.
Pressure cook: Cook on "High Pressure" for 5 minutes + 10 minutes Natural Release.
Release the remaining pressure, then open the lid.
Bring the curry sauce to a simmer with the “Sauté” function. Mix in coconut milk and continue simmering till thickened. Taste and adjust the seasoning.

Notes

You may use whole chicken, legs, and thighs with or without bone. Just adjust the time accordingly.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition