Instant Pot Chicken Curry

Name: Instant Pot Chicken Curry
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil or ghee, divided; 1 pound boneless skinless chicken thighs, cubed; 1 large onion, chopped; 1 teaspoon curry powder; 1/2 teaspoon ground turmeric; 1/4 teaspoon ground cumin; 1/2 cup chicken broth; 1 can (14-1/2 ounces) diced tomatoes, undrained; 2 tablespoons tomato paste; 2 garlic cloves, minced; 2 teaspoons minced fresh gingerroot; 1 teaspoon sugar; 1/2 teaspoon salt; 1 tablespoon cornstarch; Hot cooked rice or naan; Chopped fresh cilantro

Total Time Prep: 10 min. Cook: 5 min. + releasing

Yield 4 servings

Test Kitchen Approved

Craving chicken curry but short on time? This Instant Pot recipe has you covered! With just 10 minutes of prep and a few simple ingredients, you can enjoy a flavorful, homemade curry in no time.

Ingredients

2 tablespoons olive oil or ghee, divided
1 pound boneless skinless chicken thighs, cubed
1 large onion, chopped
1 teaspoon curry powder
1/2 teaspoon ground turmeric
1/4 teaspoon ground cumin
1/2 cup chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
2 tablespoons tomato paste
2 garlic cloves, minced
2 teaspoons minced fresh gingerroot
1 teaspoon sugar
1/2 teaspoon salt
1 tablespoon cornstarch
Hot cooked rice or naan
Chopped fresh cilantro

Directions

Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 1 tablespoon oil. When oil is hot, brown chicken. Remove. Add remaining 1 tablespoon oil to pan. Add onion, curry, turmeric and cumin. Cook and stir until onion is tender, 3-5 minutes. Add broth, stirring to loosen browned bits from pan. Stir in tomatoes, tomato paste, garlic, ginger, sugar, chicken and salt.
Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally. Select saute setting and adjust for medium heat. In a small bowl, whisk together cornstarch and 1 tablespoon water. Add cornstarch mixture to pot and let simmer, uncovered, for 5 minutes.
Serve in shallow bowls with rice or naan. Sprinkle with cilantro.

Nutrition Facts

1 cup: 278 calories, 15g fat (3g saturated fat), 76mg cholesterol, 356mg sodium, 12g carbohydrate (7g sugars, 3g fiber), 23g protein.

I came up with this pressure-cooker chicken curry after searching for a flavorful chicken dinner. Making it in a pressure cooker, like an Instant Pot, means it's easy to whip up on weeknights. Plus, leftovers taste great for lunch. —Jess Apfe, Berkeley, California

Recipe Creator