Instant Pot Chicken Curry
Looking for an easy dinner for busy weeknights? Try this 30 minute Instant Pot Chicken Curry. You'll love the comforting flavors and a tip for making it less spicy.
Servings: 6
Calories: 550kcal
Ingredients
- 1 teaspoon ground cumin
- 1 tablespoon finely chopped fresh ginger
- 2 tablespoons oil
- 2 pounds boneless chicken breasts (cut in bite-sized chunks)
- 1 1/2 teaspoons salt
- 1 teaspoon garlic powder
- 1 tablespoon brown sugar
- ¼ cup curry powder
- 1 teaspoon red pepper paste
- 1 can coconut cream (13.66 ounces) (or coconut milk)
- 1 can tomato sauce optional (8 ounces)
- prepared rice
- cilantro
Instructions
- Turn pot to sauté mode. Place cumin and ginger in dry pot. Stir fry for about 1 minute or until it becomes aromatic. Do not let ingredients brown.
- Add oil, chicken, salt, garlic powder, sugar, curry powder and red pepper paste. Stir to mix all ingredients well, browning the chicken lightly on all sides.
- Pour coconut milk and stir. **Add tomato sauce to reduce spice if you wish. We find this recipe perfect without the tomato sauce.**
- Cover, lock pressure cooker, turn the valve to sealed and set to cook on high pressure for 8 minutes. Allow the chicken to naturally release for 5 minutes, then open the valve to release all the pressure.
- Serve with rice and garnish with cilantro.
Notes
The calories shown are based on the recipe serving 6, with 1 serving being 1/6 of the recipe. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition
Calories: 550kcal | Carbohydrates: 12g | Protein: 35g | Fat: 42g | Saturated Fat: 24g | Cholesterol: 97mg | Sodium: 686mg | Potassium: 699mg | Fiber: 5g | Sugar: 2g | Vitamin A: 223IU | Vitamin C: 3mg | Calcium: 74mg | Iron: 6mg