Instant Pot® Curried Chicken Thighs
This pressure-cooked chicken curry is easy to prepare. I'm not a fan of spicy, so I have made this with mild yellow curry powder. Feel free to substitute your preferred curry for your desired heat level. Serve over basmati rice.
- 4 (6 ounce) chicken thighs
- 2 teaspoons mild yellow curry powder (such as Savory Spice®)
- 1 teaspoon honey powder (such as Savory Spice®)
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 small onion, cut in half and thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon minced fresh ginger root
- 1 (14.5 ounce) can diced tomatoes
- 1 tablespoon tomato powder
- ½ cup coconut milk
- 1 teaspoon ground cumin
- 1 tablespoon mild yellow curry powder (such as Savory Spice®)
- 1. Season chicken thighs with 2 teaspoons curry powder, honey powder, salt, and black pepper.
- 2. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil and butter. Add chicken and cook until browned, 2 to 3 minutes per side. Transfer to a plate. Add onion; cook and stir until soft and translucent, about 5 minutes. Add garlic and ginger; cook until fragrant, about 2 minutes. Return chicken to Instant Pot®. Add tomatoes and tomato powder. Close and lock the lid.
- 3. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
- 4. Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Switch to the quick-release method according to manufacturer's instructions and release remaining pressure for about 5 minutes. Unlock and remove the lid.
- 5. Turn on Saute function. Add coconut milk, cumin, and remaining curry powder to the pot. Cook until sauce has thickened, about 5 minutes.
serving: 4 servings
calories: 471.6 kcal
carbohydrates: 11.2 g
protein: 31 g
saturated fat: 13.1 g
cholesterol: 113.4 mg
sodium: 721.3 mg
fiber: 2.8 g
sugar: 3.4 g