Instant Pot Chicken Curry Recipe
Have you ever wanted to have a healthy chicken curry in a hurry? Check out this easy to make Instant Pot Chicken Curry recipe. It's perfect for those nights when you want a healthy dinner that's easy and fast.
Pressure cooker (Instant Pot, CrockPot Express, etc.)
Cut into 1" chunks
Red bell peppers
Green bell pepper
Small or medium onion
13.5 oz cans
14 oz. can
Can use 2 Tbsp of curry paste
Cut the chicken breasts into 1" chunks and set aside.
Cut the vegetables and set aside.
Turn the Instant Pot on to Saute. Add the coconut oil.
Add the vegetables and saute for 1 minute. You want to bring the flavors out, but you don't want the vegetables to get soft. Otherwise, they'll be too soft in the curry.
Sautee the chicken until it's browned on all sides - about 5-7 minutes
Turn off the saute function on the Instant Pot, add the remaining ingredients and stir them around.
Pressure cook on low for 3 minutes. Note that it may take longer than normal for the pressure to build up because of the amount of liquid in the pot.
Quick-release the steam and carefully open the lid.
Serve over brown rice, couscous, or jasmine rice.
curry is watery, you can either leave it as is or take the chicken out and use the Saute function to cook the sauce down for 10 minutes.