Instant Pot® Curried Chicken Thighs

This pressure-cooked chicken curry is easy to prepare. I’m not a fan of spicy, so I have made this with mild yellow curry powder. Feel free to substitute your preferred curry for your desired heat level. Serve over basmati rice.

Step: 1

Season chicken thighs with 2 teaspoons curry powder, honey powder, salt, and black pepper.

Step: 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.

Step: 3

Select high pressure according to manufacturer’s instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.

Step: 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.

Step: 5

Turn on Saute function. Add coconut milk, cumin, and remaining curry powder to the pot. Cook until sauce has thickened, about 5 minutes.

Per Serving: 472 calories; protein 31g; carbohydrates 11.2g; fat 33.8g; cholesterol 113.4mg; sodium 721.3mg.

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Having the right cooking tools is just as one most required as having the right dishes menu . This includes everything from pots, pans, bowls and utensils to those core of items that are easy to forget, like as parchment paper and foil. goods like squeeze bottles for adding the perfect drizzle or decoration to your main food and long tweezers to range smaller and thinner dish are a likely for any home chef.