Name: Instant Pot® Jamaican Chicken Curry
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Ghee - 2 tablespoons; Onion, chopped - 1 medium; Minced garlic - 1 tablespoon; Minced fresh ginger - 1 tablespoon; Jamaican curry powder - 2 tablespoons; Fresh jalapeno pepper, seeded and sliced - 1; Ground thyme - ¼ teaspoon; Salt and ground black pepper to taste - 1 pinch; Chicken broth - 2 cups; Boneless, skinless chicken thighs, cut into 3 pieces each - 1 ½ pounds; Potatoes, peeled and cubed - 2 medium; Baby carrots - 1 pound; Steamed basmati rice - 3 cups

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot® Jamaican Chicken Curry

1. Ghee - 2 tablespoons

2. Onion, chopped - 1 medium

3. Minced garlic - 1 tablespoon

4. Minced fresh ginger - 1 tablespoon

5. Jamaican curry powder - 2 tablespoons

6. Fresh jalapeno pepper, seeded and sliced - 1

7. Ground thyme - ¼ teaspoon

8. Salt and ground black pepper to taste - 1 pinch

9. Chicken broth - 2 cups

10. Boneless, skinless chicken thighs, cut into 3 pieces each - 1 ½ pounds

11. Potatoes, peeled and cubed - 2 medium

12. Baby carrots - 1 pound

13. Steamed basmati rice - 3 cups

How to cook deliciously - Instant Pot® Jamaican Chicken Curry

1. Stage

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat ghee. Add onion and cook until starting to turn clear, 2 to 3 minutes. Add garlic and ginger and cook, stirring, until garlic is fragrant, about 1 minute. Stir in Jamaican curry powder, jalapeno, thyme, salt, and pepper until well combined.

2. Stage

Pour in 1/4 cup of chicken broth, scraping off the browned bits from the bottom of the inner pot. Add chicken pieces, potatoes, and carrots; stir until well coated with the spices and seasonings. Pour in remaining chicken broth. Close and lock the lid.

3. Stage

Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.

4. Stage

Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Serve over steamed rice.