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