How to Cook Yummy Instant Pot Curry

Instant Pot Curry. Check Out Instant Pot Curry On eBay. An authentic Kerala-style beef curry pressure cooked in an Instant Pot. It goes well with chapati, parotta/paratha, pathiri (rice bread), any rice variants (pulao, ghee rice, regular rice), appam (rice pancake) or any other Indian breads.

Made with chicken thighs, warm spices like coriander and cumin seeds, and zippy fresh garlic and ginger, this dish packs a lot of flavor into just one pot. Heat oil in a multicooker on sauté mode. Stir in coconut milk, curry powder, sugar, salt, fenugreek (if using), fennel seeds and turmeric. You can cook Instant Pot Curry using 16 ingredients and 11 steps. Here is how you cook it.

Ingredients of Instant Pot Curry

1. It's 3 of small chicken breasts, marinaded.
2. It's 2 tbsp of coconut oil.
3. It's 2 of large onions, chopped.
4. It's 2 of medium carrots, chopped.
5. Prepare 2 tbsp of curry paste.
6. It's 2 cloves of fresh garlic, diced.
7. It's 2 tsp of fresh ginger, grated.
8. You need 1 of small sweet potato, cubed.
9. It's 1 of small butternut squash, cubed.
10. Prepare 1 tbsp of honey.
11. Prepare 1 tbsp of fish sauce.
12. It's 1/4 cup of vegetable broth.
13. It's 1 can of coconut milk.
14. Prepare 2 of red peppers, chopped.
15. Prepare 1 bunch of basil, chopped.
16. Prepare 1 of lime, squeezed for juice.

Pat dry the chicken parts with a paper towel, then season one side of the chicken with kosher salt and ground black pepper. Season the other side of chicken with salt and ground black pepper. Ground cashews and coconut milk add a wonderful creaminess to it. Mop up this vegan curry with fresh Indian bread or go the gluten-free route by pairing it with steamed jeera rice.

Instant Pot Curry instructions

1. Fill the instant pot half full with water and set to Ultra mode (sous-vide), at 150 degrees for 2 hours. Once hot, add chicken (plastic-wrapped for sous vide).
2. Prep the vegetables and other ingredients while the chicken is cooking.
3. When chicken is finished cooking, remove from plastic and place on plate before covering with foil. Empty the water from pot and rinse..
4. Set pot to Sauté. Once hot, add coconut oil. When coconut oil is melted, add onion, carrot and curry paste. Sauté until onion is translucent..
5. Add garlic and ginger and sauté another two minutes before turning off the heat..
6. Add sweet potato, squash, honey, fish sauce, vegetable broth and coconut milk. Close lid and pressure cook on High for four minutes..
7. After the four minute high pressure cook, ventilate the pot with the quick-release valve..
8. When safe, open the pot and add the red peppers. Pressure cook on Low for one minute..
9. After the one minute low pressure cook is complete, slow-release pressure by letting the pot sit for ten minutes. This is a good time to chop up the chicken..
10. After ten minutes of slow release, ventilate the pot with the quick-release valve. When safe, open pot and add basil, lime juice and chicken and stir to mix evenly..
11. Serve over rice! If you want to get really crazy, add a fried egg and sriracha on top of each bowl..

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Instant Pot Chicken Curry In sauté mode, add the coconut oil to the Instant Pot insert. How To Make Our Instant Pot Butter Chicken Curry Recipe Sauté onions, garlic, and ginger in the butter, using the SAUTÉ function of the Instant Pot. Stir in curry powder, garam masala, and smoked paprika. Once the spices and onions have cooked down for a few minutes, add in the chopped chicken thighs and canned tomato sauce.