Instant Pot Chicken Curry
Spicy Instant Pot Chicken Curry will warm your bones on a cool winter night. It's quick and easy to make in the Instant Pot and it's made will pantry staples. {gluten free}
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Servings: 4
Calories: 70kcal
Ingredients
- 4 whole chicken breast, skinless, diced
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 tablespoon mild yellow curry powder
- 1 tablespoon red curry powder
- 1 tablespoon brown sugar
- 1 14 oz can light coconut milk
- ½ teaspoon ginger
- 1 teaspoon kosher salt
- ¼ tsp pepper
Instructions
- Heat Instant Pot to saute and add oil. Add diced onion and cook, stirring until they start to soften about 3 minutes. Turn off saute function.
- Add the diced chicken, all spices, and remaining ingredients and give it a good stir.
- Set Instant Pot to manual High Pressure and close the steam vent. Set timer for 5 minutes. (If you want fall apart shreddable type chicken set the timer for 10 minutes.)
- When the timer beeps, let the Instant Pot release naturally for 10 minutes then turn the valve to venting and carefully remove lid.
- Give it a good stir, and serve with cauliflower rice. Garnish with herbs.
Notes
If you prefer a thicker sauce:
After the chicken is finished cooking remove it from the Instant Pot and turn on the saute function. In a small bowl mix 1 tablespoon cornstarch and 1-2 tablespoon water with a fork. Add to the sauce and cook for a few minutes until it thickens. Add chicken back in, turn off Instant Pot and serve.
Nutrition
Calories: 70kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Sodium: 587mg | Potassium: 113mg | Fiber: 2g | Sugar: 4g | Vitamin A: 45IU | Vitamin C: 2.4mg | Calcium: 29mg | Iron: 1.5mg
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