Instant Pot Chicken Curry


This Instant Pot Chicken Curry needs only 5 minutes of cook time in the pressure cooker. Tender, flavorful, and healthy. Happens to be gluten free and dairy free.

When you’re looking to kick up the flavors while keeping dinner quick ‘n easy, look no further than this Instant Pot Chicken Curry. It requires only 5 minutes of pressure cook time and is teeming with ingredients you feel great about.
Curry is a broad term that refers to a diverse collection of dishes, many of which originate in Indian and Asian cultures. Curry can be in the form of pastes with unique colors, depending on the specific chilies used. We adore this Thai Green Curry Chicken, which showcases the beauty of green chilies. Red curry paste is scrumptious in this Red Thai Curry Mussles dish, a standout appetizer (I pile my plate so high, mine is more like a meal.)
For an incredibly easy way to amp up the flavors of an easy weeknight stew, we turn to madras curry powder, which is an Indian-British based aromatic spice mix that includes tumeric, cardamom, coriander, and cumin. It has a similar flavor profile to the spices used in our popular Sweet Potato Chicken Curry.

INGREDIENTS

  • 2 TB olive oil
  • 1 large onion, diced
  • 6 garlic cloves, chopped
  • 2 lbs boneless, skinless chicken thighs or breasts, cut into bite-size pieces, excess moisture removed with paper towels
  • 1 tsp kosher salt
  • 3 TB curry powder 
  • 1/4 tsp ground ginger
  • 1 (14.5oz) can fire-roasted tomatoes, with juices
  • 2 cups (about 1 can) unsweetened whole coconut milk (the kind that’s found in Asian aisle of most major grocery stores.) 
  • 3 bay leaves
  • 1/4 cup dry lentils
  • Optional: freshly chopped cilantro and lemon slices for garnish

DESCRIPTION

This Instant Pot Chicken Curry needs only 5 minutes of cook time in the pressure cooker. Tender, flavorful, and healthy. Happens to be gluten free and dairy free.

INSTRUCTIONS

  1. Set Instant Pot to sauté mode and add oil into inner pot. Once oil is hot add onion and stir fry for 1-2 minutes or until aromatic. Add garlic, stirring another minute. Add chicken, kosher salt, curry powder, and ginger. Stir 2 minutes until aromatic and chicken turns opaque on exterior. 
  2. Add fire-roasted tomatoes with juices, coconut milk (be sure to shake can well before opening,) and stir to combine well. Once mixture is smooth, add the bay leaves and lentils. Seal lid closed and set on pressure cook for 5 minutes. Keep in mind it will take pressure cooker a bit of time to reach high pressure status, before it automatically starts its 5 minute countdown, 
  3. Do Quick Release once timer goes off. If needed, add kosher salt or about 1 tsp chili pepper, to taste. If desired, serve with slices of fresh lemon and chopped cilantro. Serve warm, with pita bread, naan bread, or over Jasmine rice. 

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