Instant Pot Chicken Curry
User Reviews
5
Instant Pot Chicken Curry
Description
The Instant Pot Chicken Curry uses skinless diced chicken breasts sautéed briefly with onions before pressure cooking with curry powders, ginger, brown sugar, coconut milk, salt, and pepper. The result is a gently spiced curry with a smooth, slightly sweet coconut sauce. Choosing either a 5 or 10-minute pressure cook time influences whether the chicken remains firmer or becomes easily shredded. The curry sauce can be thickened by cooking it down with a cornstarch slurry after cooking.
The curry pairs well with cauliflower rice, which balances the sauce and keeps the dish light. Garnishing with fresh herbs adds brightness to the flavor. This method yields a straightforward curry without needing complex spice blends.
For a thicker sauce, the recipe suggests removing the chicken after cooking and simmering the sauce with a cornstarch-water mixture to desired consistency before returning the chicken to the pot. This additional step helps achieve a more substantial texture if preferred.
Ingredients
- 4 whole chicken breast skinless, diced
- 1 tablespoon olive oil
- 1 onion medium, diced
- 2 tablespoon yellow curry powder mild
- 1 tablespoon red curry powder
- 1 tablespoon brown sugar
- 1 oz coconut milk light, canned
- ½ teaspoon ginger
- 1 teaspoon kosher salt
- ¼ tsp black pepper
Instructions
- Heat Instant Pot to saute and add oil. Add diced onion and cook, stirring until they start to soften about 3 minutes. Turn off saute function.
- Add the diced chicken, all spices, and remaining ingredients and give it a good stir.
- Set Instant Pot to manual High Pressure and close the steam vent. Set timer for 5 minutes. (If you want fall apart shreddable type chicken set the timer for 10 minutes.)
- When the timer beeps, let the Instant Pot release naturally for 10 minutes then turn the valve to venting and carefully remove lid.
- Give it a good stir, and serve with cauliflower rice. Garnish with herbs.
Notes
- If a thicker sauce is preferred, remove the chicken and simmer the sauce with a cornstarch and water mixture before adding the chicken back in.
- Natural pressure release for 10 minutes improves tenderness and blends flavors.
- Serve with cauliflower rice to complement the mild curry sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 70 kcal
% Daily Value*
| Calories | 70kcal | 4% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Sodium | 587mg | 24% |
| Potassium | 113mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 45IU | 1% |
| Vitamin C | 2.4mg | 3% |
| Calcium | 29mg | 3% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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