Curry can be time-consuming to put together from scratch, but cooking it inside an Instant Pot makes it quick and easy! We used Jamaican curry powder in this recipe; it’s heavy on allspice, cumin and turmeric, making it perfect for enjoying on chilly winter nights.
Level: | Easy |
Total: | 40 min |
Active: | 15 min |
Yield: | 4 servings |
Ingredients
- 1 1/2 cups long-grain white rice
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 1 3/4 pounds skinless, boneless chicken thighs
- 2 tablespoons Jamaican curry powder
- 1/2 teaspoon dried thyme
- Kosher salt and freshly ground pepper
- 2 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 1/2 to 1 habanero chile pepper, minced
- 1 pound russet potatoes, roughly chopped
- 2 large carrots, roughly chopped
- 1 cup low-sodium chicken broth
- Jamaican hot sauce, for serving
Instructions
- Cook the rice as the label directs. Set aside off the heat, about 5 minutes, then fluff with a fork.
- Heat the vegetable oil in a 6-quart Instant Pot set to sauté. Add the onion and cook, stirring occasionally, until translucent, 4 to 5 minutes. Meanwhile, cut the chicken thighs into 3-inch chunks; place in a large bowl. Toss well with the curry powder and thyme; season with salt and pepper.
- Add the garlic, ginger and habanero to the Instant Pot and cook 1 minute. Add the chicken, potatoes, carrots and chicken broth, then put on and lock the lid, making sure the steam vent is in the sealing position. Set to pressure-cook on high for 18 minutes. When the time is up, carefully turn the steam valve to the venting position to release the pressure.
- Divide the rice and curry among bowls. Serve with hot sauce.
Nutrition Facts
Calories | 720 |
Total Fat | 17 grams |
Saturated Fat | 3 grams |
Cholesterol | 187 milligrams |
Sodium | 645 milligrams |
Carbohydrates | 89 grams |
Dietary Fiber | 6 grams |
Sugar | 4 grams |
Protein | 50 grams |
Reviews
This was pretty underwhelming. Little depth of flavor. It’s clear the hot sauce was supposed to do all the heavy lifting.