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Instant Pot Chicken Curry
This Instant Pot Chicken Curry needs only 5 minutes of cook time in the pressure cooker. Tender, flavorful, and healthy. Happens to be gluten free and dairy free.
👥 6 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 20 min🔥 Cook: 5 min👤 Amy Dong📖 chewoutloud
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
📝 Preparation Steps
1
Set Instant Pot to sauté mode and add oil into inner pot. Once oil is hot add onion and stir fry for ⏱️ 1-2 minutes or until aromatic. Add garlic, stirring another minute.
large onion (diced)1garlic (chopped)6 cloves
2
Add chicken, kosher salt, curry powder, and ginger. Stir ⏱️ 2 minutes until aromatic and chicken turns opaque on exterior.
kosher salt1 teaspooncurry powder3 tablespoons
3
Add fire-roasted tomatoes with juices, coconut milk (be sure to shake can well before opening,) and stir to combine well. Once mixture is smooth, add the bay leaves and lentils.
fire-roasted tomatoes (from can, with juices)14.5 ounces
4
Seal lid closed and set on pressure cook for ⏱️ 5 minutes. Keep in mind it will take pressure cooker a bit of time to reach high pressure status, before it automatically starts its ⏱️ 5 minute countdown,
5
Do Quick Release once timer goes off. If needed, add kosher salt or about 1 tsp chili pepper, to taste. If desired, serve with slices of fresh lemon and chopped cilantro.
kosher salt1 teaspoon
Nutrition Facts
calories
250 kcal
fat Content
11.8 g
serving Size
1 serving
fiber Content
2.7 g
sugar Content
6.2 g
sodium Content
565.2 mg
protein Content
21 g
cholesterol Content
59 mg
carbohydrate Content
15.2 g
saturated Fat Content
3.5 g
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