Name: Instant Pot Chicken Curry
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 2 tablespoons olive oil or ghee, divided -; 1 pound boneless skinless chicken thighs, cubed -; 1 large onion, chopped -; 1 teaspoon curry powder -; 1/2 teaspoon ground turmeric -; 1/4 teaspoon ground cumin -; 1/2 cup chicken broth -; 1 can (14-1/2 ounces) diced tomatoes, undrained -; 2 tablespoons tomato paste -; 2 garlic cloves, minced -; 2 teaspoons minced fresh gingerroot -; 1 teaspoon sugar -; 1/2 teaspoon salt -; 1 tablespoon cornstarch -; Hot cooked rice or naan -; Chopped fresh cilantro -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot Chicken Curry

1. 2 tablespoons olive oil or ghee, divided -

2. 1 pound boneless skinless chicken thighs, cubed -

3. 1 large onion, chopped -

4. 1 teaspoon curry powder -

5. 1/2 teaspoon ground turmeric -

6. 1/4 teaspoon ground cumin -

7. 1/2 cup chicken broth -

8. 1 can (14-1/2 ounces) diced tomatoes, undrained -

9. 2 tablespoons tomato paste -

10. 2 garlic cloves, minced -

11. 2 teaspoons minced fresh gingerroot -

12. 1 teaspoon sugar -

13. 1/2 teaspoon salt -

14. 1 tablespoon cornstarch -

15. Hot cooked rice or naan -

16. Chopped fresh cilantro -

How to cook deliciously - Instant Pot Chicken Curry

1. Stage

Select the sauté or browning setting on a six-quart electric pressure cooker. Adjust for medium heat and then add one tablespoon of oil. When the oil is hot, brown the chicken and turning it to sear on all sides .

2. Stage

Remove the meat and add the remaining tablespoon of oil to the pan. Add the onion, curry, turmeric and cumin. Cook and stir until the onion is tender, which takes three to five minutes. Next, add the broth, stirring to loosen browned bits from pan. Then, stir in the tomatoes, tomato paste, garlic, ginger, sugar, chicken and salt.

3. Stage

Lock the pressure cooker's lid and close the pressure-release valve. Adjust the cooker to pressure-cook on high for five minutes then let the pressure release naturally. Select the sauté setting and adjust to medium heat. In a small bowl, whisk together the cornstarch and a tablespoon water. Add the cornstarch mixture to the pot and let it simmer uncovered for five minutes.

4. Stage

Serve the chicken curry in shallow bowls with rice or naan and sprinkle it with the cilantro.