Instant Pot® Curried Chicken Thighs
Description
This pressure-cooked chicken curry is easy to prepare in your Instant Pot®. Mild yellow curry powder adds flavor without too much spice. Serve over basmati rice.
Ingredients
•
4 (6 ounce) chicken thighs
•
2 teaspoons mild yellow curry powder (such as Savory Spice®)
•
1 teaspoon honey powder (such as Savory Spice®)
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3/4 teaspoon salt
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1/2 teaspoon ground black pepper
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2 tablespoons olive oil
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1 tablespoon butter
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1 small onion, cut in half and thinly sliced
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4 cloves garlic, minced
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1 tablespoon minced fresh ginger root
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1 (14 1/2 ounce) can diced tomatoes
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1 tablespoon tomato powder
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1/2 cup coconut milk
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1 teaspoon ground cumin
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1 tablespoon mild yellow curry powder (such as Savory Spice®)
Directions
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.