Instant Pot Curry Recipe
- cook TIME 30 mins
- prep TIME 15 mins
- total TIME 45 mins
Ingredients (23)
- 16 oz skinless boneless chicken thighs cubed
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1/4 tsp nutmeg
- 1 tsp paprika
- 2 tbsp lemon grass chopped
- 6 oz potatoes cubed
- 4 oz sweet potatoes cubed
- 2 oz onion
- 1/4 cup coconut milk
- 2 cups unsalted chicken broth divided
- 1 tbsp olive oil
- 2 tbsp garlic chopped
- 1 tbsp heavy cream
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 1 tsp ginger chopped
- 2 tsp shallot diced
- 1/2 tsp salt
- 2 tsp brown sugar
- 1 tbsp traditional Dijon mustard
- 2 tbsp coriander chopped
- 3 cups cooked medium-grain rice
INSTRUCTIONS
In sauté mode, add 1 tbsp olive oil to the Instant Pot. Then add 2 tbsp garlic, 1 tsp ginger, 2 tsp shallot, and 2 tbsp lemon grass and stir fry for 2 minutes.
Add 2 oz onions and cook for another 1 minute until the onion turns golden brown.
Add 16 oz chicken, 1/4 tsp nutmeg, 1tsp paprika, 1 tsp cumin, 1 tsp turmeric, 1/2 tsp salt, 2 tsp sugar, and 1 tbsp mustard. Sauté for about 3 minutes.
Add 6 oz potatoes and 4 oz sweet potatoes to the pot and let it sauté for 3 minutes.
In a small bowl, mix together 1 tbsp cornstarch with 1 cup chicken broth. Whisk until well combined. Set aside.
Add the remaining chicken broth (1 cup) to deglaze the Instant Pot. Close the lid and set the stew meat mode for 10 minutes.
Once done, let the pressure release naturally. Open the lid, stir in the cornstarch mixture, 1 tbsp heavy cream, 1/4 cup coconut milk, and 1 tbsp lemon juice.
Switch to sauté mode and cook for 10 minutes.
Garnish with 2 tbsp chopped coriander.
Enjoy the curry over steamed rice.