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Instant Pot Chicken Curry

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
  • Chopped fresh cilantro

Directions

  • Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 1 tablespoon oil. When oil is hot, brown chicken. Remove. Add remaining 1 tablespoon oil to pan. Add onion, curry, turmeric and cumin. Cook and stir until onion is tender, 3-5 minutes. Add broth, stirring to loosen browned bits from pan. Stir in tomatoes, tomato paste, ginger, garlic, sugar, chicken and salt. Press cancel.
  • Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally. Press cancel. Select saute setting and adjust for medium heat. In a small bowl, whisk together cornstarch and 1 tablespoon of water. Add cornstarch mixture to pot and let simmer, uncovered for 5 minutes.
  • Serve in shallow bowls with rice or naan. Sprinkle with cilantro.


Test Kitchen tips

  • If you like a heartier curry, thicken the juices by simmering for 5-7 minutes on the saute setting after pressure cooking to reduce the liquid. Or, thicken with a mixture of cornstarch and water, also using the saute setting to bring the mixture to a boil.
  • Total Time
    Prep: 10 min. Cook: 5 min.

    Makes
    4 servings

    I came up with this pressure cooker chicken curry recipe after searching for a flavorful chicken dinner. Making it in a pressure cooker or an Instant Pot makes it easy to whip up on weeknights. Plus, leftovers taste great for lunch. — Jess Apfe, Berkeley, California


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    Written by tasteofhome

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