Instant Pot Chicken Curry so easy
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Instant Pot Chicken Curry
5 Person
422 Calories
This Instant Pot Chicken Curry is the perfect weeknight dinner for busy families! 5 minutes of cooking time is all it takes to make this in your pressure cooker! Instant Pot chicken curry is the quick and hands-free version of your classic stove-top chicken curry. I call it hands-free because there is not much happening after the Instant Pot lid is closed and everything is
Instant Pot Chicken Curry
By jiafei
5 Person
20 Minutes
422 Calories
This Instant Pot Chicken Curry is the perfect weeknight dinner for busy families! 5 minutes of cooking time is all it takes to make this in your pressure cooker! Instant Pot chicken curry is the quick and hands-free version of your classic stove-top chicken curry. I call it hands-free because there is not much happening after the Instant Pot lid is closed and everything is set.
Ingredients
• 3 tsp. corn starch
• 1/4 tsp. black pepper
• 1 tsp. salt
• 1 tbsp. brown sugar
• 1 tbsp. fresh ginger, grated
• 1 tbsp. coconut milk
• 3 tbsp. mild curry powder
• 1/3 cup raisins
• 10 oz. pineapple chunks in juice, drained
• 1 small onion, diced
• 1 cup button mushrooms, quartered
• 1 red bell pepper, cut into chunks
• 1/2 zucchini, cut into chunks
• 13 oz. chicken breasts, cut into chunks
• 3 tbsp. olive oil
Method
Turn on Instant Pot. Press the “SAUTE” button. Add oil and wait until it’s hot before adding chicken pieces in. Saute for 2-3 minutes.
• 02
Turn off the SAUTE function and add in the rest of the ingredients, except for corn starch. Mix well. Close the lid, turn the vent to “SEALING” and press the “MANUAL” button (pressure cooking). Set the timer to 5 minutes and cook on high pressure.
• 03
When the Instant Pot finished cooking, press “CANCEL” and wait for the pressure to be released naturally. After, open the lid and press the “SAUTE” button. Stir in corn starch mixed with a tablespoon of water. Cook for about a minute before turning off the pressure cooker completely.
Serve with rice
5 Person
422 Calories
This Instant Pot Chicken Curry is the perfect weeknight dinner for busy families! 5 minutes of cooking time is all it takes to make this in your pressure cooker! Instant Pot chicken curry is the quick and hands-free version of your classic stove-top chicken curry. I call it hands-free because there is not much happening after the Instant Pot lid is closed and everything is
Instant Pot Chicken Curry
By jiafei
5 Person
20 Minutes
422 Calories
This Instant Pot Chicken Curry is the perfect weeknight dinner for busy families! 5 minutes of cooking time is all it takes to make this in your pressure cooker! Instant Pot chicken curry is the quick and hands-free version of your classic stove-top chicken curry. I call it hands-free because there is not much happening after the Instant Pot lid is closed and everything is set.
Ingredients
• 3 tsp. corn starch
• 1/4 tsp. black pepper
• 1 tsp. salt
• 1 tbsp. brown sugar
• 1 tbsp. fresh ginger, grated
• 1 tbsp. coconut milk
• 3 tbsp. mild curry powder
• 1/3 cup raisins
• 10 oz. pineapple chunks in juice, drained
• 1 small onion, diced
• 1 cup button mushrooms, quartered
• 1 red bell pepper, cut into chunks
• 1/2 zucchini, cut into chunks
• 13 oz. chicken breasts, cut into chunks
• 3 tbsp. olive oil
Method
Turn on Instant Pot. Press the “SAUTE” button. Add oil and wait until it’s hot before adding chicken pieces in. Saute for 2-3 minutes.
• 02
Turn off the SAUTE function and add in the rest of the ingredients, except for corn starch. Mix well. Close the lid, turn the vent to “SEALING” and press the “MANUAL” button (pressure cooking). Set the timer to 5 minutes and cook on high pressure.
• 03
When the Instant Pot finished cooking, press “CANCEL” and wait for the pressure to be released naturally. After, open the lid and press the “SAUTE” button. Stir in corn starch mixed with a tablespoon of water. Cook for about a minute before turning off the pressure cooker completely.
Serve with rice
