Instant Pot Chicken Curry
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
30 mins
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Servings
4
-
Calories
194 kcal
-
Course
Main Course
Instant Pot Chicken Curry
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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.
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Ingredients
- 2 boneless & skinless chicken breasts cut into 1 inch pieces
- 2 tablespoons olive oil
- ½ 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
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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 Information
Show Details
Calories
194kcal
(10%)
Carbohydrates
12g
(4%)
Protein
14g
(28%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Cholesterol
36mg
(12%)
Sodium
581mg
(24%)
Potassium
559mg
(16%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
5383IU
(108%)
Vitamin C
12mg
(13%)
Calcium
55mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 194 kcal
% Daily Value*
| Calories | 194kcal | 10% |
| Carbohydrates | 12g | 4% |
| Protein | 14g | 28% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 36mg | 12% |
| Sodium | 581mg | 24% |
| Potassium | 559mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 5383IU | 108% |
| Vitamin C | 12mg | 13% |
| Calcium | 55mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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