Instant Pot Chicken Curry
This easy Instant Pot chicken curry is a healthy, quick and tasty weeknight dinner option. Easy to adapt, and suitable for most diets, this simple chicken curry is a popular family favorite.
Servings: 4
Calories: 182kcal
Equipment
Ingredients
- 1 pound chicken breasts
- 3 garlic cloves
- 1 onion
- 1 chili
- 1 (15 oz) can diced tomatoes
- ½ cup water
- 2 tablespoons curry powder
- 1 tablespoon garam masala
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon black pepper
- 1 bay leaf
Instructions
- Dice the onion and chicken, grate the garlic, and remove the seeds from the chili, then dice it finely.
- Add the onion, chili and garlic to your Instant Pot along with the vegetable oil. Use the SAUTE setting to cook for a few minutes, until the onion is soft and translucent.
- Add all the seasoning to the pot, and stir with sautéing for another 30 seconds.
- Then, add the water, canned diced tomatoes and chicken pieces to the Instant Pot. Give it a stir to mix it together. Turn off the SAUTE setting, and seal the lid on the pressure cooker.
- Cook the curry on PRESSURE COOK or MANUAL setting, on high pressure for 10 minutes. Then, perform a quick release to release all pressure according to the manufacturer's instructions.
- Stir the curry, and season with additional salt and pepper to taste.
Video
Notes
- Store leftovers in a refrigerator for up to 4 days, or freeze for up to 3 months.
- This recipe has only been tested in a 6 qt Instant Pot.
Nutrition
Calories: 182kcal | Carbohydrates: 11g | Protein: 26g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 575mg | Potassium: 750mg | Fiber: 4g | Sugar: 4g | Vitamin A: 333IU | Vitamin C: 32mg | Calcium: 68mg | Iron: 3mg