Instant Pot® Curried Chicken Thighs recipe

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Ingredients

4 (6 ounce) chicken thighs
2 teaspoons mild yellow curry powder (such as Savory Spice®)
1 teaspoon honey powder (such as Savory Spice®)
¾ teaspoon salt
½ teaspoon ground black pepper
2 tablespoons olive oil
1 tablespoon butter
1 small onion, cut in half and thinly sliced
4 cloves garlic, minced
1 tablespoon minced fresh ginger root
1 (14.5 ounce) can diced tomatoes
1 tablespoon tomato powder
½ cup coconut milk
1 teaspoon ground cumin
1 tablespoon mild yellow curry powder (such as Savory Spice®)

Nutrition Info

471.6 calories
carbohydrate: 11.2 g
cholesterol: 113.4 mg
fat: 33.8 g
fiber: 2.8 g
protein: 31 g
saturatedFat: 13.1 g
servingSize: -
sodium: 721.3 mg
sugar: 3.4 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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.

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