Recipe information
Ingredients for - Instant Pot® Chicken Thighs and Vegetables
3. Boneless, skinless chicken thighs, diced - 3 pounds
5. Carrots, cut into large pieces - 4 medium
7. Diced tomatoes and green chiles, mild - 1 (10 ounce) can
8. Diced tomatoes and habanero peppers - 1 (10 ounce) can
How to cook deliciously - Instant Pot® Chicken Thighs and Vegetables
1. Stage
Heat oil in a multi-functional pressure cooker (such as Instant Pot®) set to the Saute function. Add onion to the hot oil and saute until translucent, about 5 minutes. Add chicken and cook until browned, 3 to 5 minutes. Cancel Saute function.
2. Stage
Add potatoes, carrots, chickpeas, both cans of diced tomatoes, water, bouillon cubes, curry powder, garlic powder, ginger, and salt. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
3. Stage
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Stir in coconut milk.
