Instant Pot Chicken Curry
Sauté diced onions in olive oil for a minute before adding in the minced garlic and sauté for another minute.
1
While still on sauté mode, quickly add in the diced chicken, the curry powder, garam masala, and salt.
2
Stir thoroughly to combine and then turn off sauté mode.
3
Add in the diced tomatoes, coconut milk, and potatoes plus 1/4 cup of water.
4
Lightly mix the top layer (of what you just added) without disturbing the layer of chicken down below. Top off with a bay leaf.
5
Cook under pressure for 4 minutes, then natural pressure release for 4 minutes. Remove bay leaves and add cauliflower and frozen peas.
6
You can either stir on sauté mode until the cauliflower has softened or you can can pressure cook for "0" minutes and quick release.
7
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