Instant Pot Indian Chicken Curry

Use your instant pot to get the same taste of a daylong slow-simmered curry in just 20 minutes!

You can build the complex flavors of a rich curry for a quick weeknight dinner with this fast, easy recipe. Pro tip: Have all your ingredients prepped and ready to go before you start, because you won’t have time to chop as you go!

Start by building a sweet and spicy base to your curry by setting the instant pot to Sauté mode, then adding cinnamon sticks, a bay leaf, and ground cloves to melted coconut oil. Once fragrant, add onions, garlic, and ginger and cook for a few minutes, or until the onions are translucent.

To make the sauce, transfer the mixture to a blender and add the tomato paste, coconut milk, and water. Blend until pureed, keeping in mind that it doesn’t have to be perfectly smooth if you like your sauce a bit chunkier. Pour the sauce back into the instant pot, add the diced chicken, and stir to coat.

Now, all you need to do is cook for five minutes! Put the lid on, turn the valve to Sealing mode, then select “Manual” mode and set the time for 5 minutes. Release the pressure before removing the lid, then cook uncovered on Sauté mode for a few minutes to thicken the curry.

Serve your curry garnished with cilantro, set over a bed of cauliflower rice for a full meal.

Tips:

• If you have homemade or low-sodium chicken broth, you can use it in place of the water.
• You can also use chicken thighs instead of breasts.

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