Instant Pot Curry Chicken is a rich and flavorful chicken curry recipe that cooks in a fraction of the time. This pressure cooker curry is bursting with rich flavors and dare I say, better than takeout.
Ingredients
1tbspolive
1yellow onion, diced
2Tbsp.minced garlic
2tbspred curry paste
1tbspbrown sugar
1tbsplime juice
1tbspfish sauce
1tspsalt
1can full-fat coconut milk
3chicken thighs, thinly sliced
1each red, green and yellow bell pepper, sliced
1tbspcornstarch
1tbspwater
1/4cupchopped cilantro
1Package of prepared basmati rice.
Instructions
Add olive oil, onion, garlic, red curry paste, brown sugar, lime juice, fish sauce, salt, coconut milk to the Instant Pot. Stir to combine
Add the chicken thighs to Instant Pot toss to coat in the sauce.
Place the lid on the Instant Pot and set the valve to seal.
Press the high/ manual button, cook for 3 minutes followed by a quick release.
Prepare the rice as directed in a pot on the stove. Set to the side.
Add the cornstarch and water in a small bowl. Mix to combine.
When the curry is done, Add in bell peppers and stir.
Place the lid on the Instant Pot and set the valve to seal.
Press the manual button, cook for 1 minute with quick release once done cooking.
Open the lid and add in the cornstarch slurry.
Mix to combine. It should begin to thicken the chicken curry. If it doesn't you can turn to saute to get it hotter, an then it will thicken.