Instant Pot® Chicken Thighs and Vegetables

The Instant Pot®-cooked chickpeas, diced chicken thighs, and veggies are combined with a flavorful curried coconut milk and tomato sauce.

Ingredients

Heat oil in a multi-functional pressure cooker (such as Instant Pot®) set to the Saute function. Add onion to the hot oil and saute until translucent, about 5 minutes. Add chicken and cook until browned, 3 to 5 minutes. Cancel Saute function.
Add potatoes, carrots, chickpeas, both cans of diced tomatoes, water, bouillon cubes, curry powder, garlic powder, ginger, and salt. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer’s instructions, 10 to 40 minutes. Unlock and remove the lid. Stir in coconut milk.
Feel free to substitute fresh minced ginger and garlic for the ginger powder and garlic powder. You can use whole frozen or fresh chicken pieces and shred before serving. Add 3 minutes for frozen.
If you don’t have diced tomatoes and habanero peppers, use a can of regular diced tomatoes and add 1/2 to 1 teaspoon cayenne pepper.
To make this a dump recipe, use 1 bag of frozen sliced carrots and 2 bags of frozen diced onions. Skip Step 1 and dump all ingredients into the Instant Pot(R). Follow cook times as indicated starting in Step 2.