Instant Pot Chicken Thigh Curry Recipes

July 06, 2023 Post a Comment

Chicken Thigh Curry with Coconut Milk and Potatoes from valleyfig.com

Description

This Instant Pot Chicken Thigh Curry is an easy and delicious way to enjoy a classic Indian recipe. The chicken is cooked in a fragrant, spiced tomato sauce and served with basmati rice, making it a great weeknight dinner. This curry is packed with flavor and requires minimal effort, making it the perfect meal for busy weeknights. Plus, the Instant Pot makes it a breeze to cook up a delicious, restaurant-quality meal that the whole family will love.

Prep Time

This Instant Pot Chicken Thigh Curry takes about 15 minutes of prep time. This includes gathering and measuring the ingredients, cutting the chicken, and prepping the Instant Pot. After that, you can sit back and relax while the Instant Pot does the work.

Cook Time

The cook time for this Instant Pot Chicken Thigh Curry is about 25 minutes. This includes the time it takes for the Instant Pot to come to pressure, cook the chicken, and then release the pressure. You can expect to have your dinner on the table in just over 30 minutes.

Ingredients

For this Instant Pot Chicken Thigh Curry, you will need:

1 tablespoon olive oil
2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
1 onion, diced
3 cloves garlic, minced
2 tablespoons curry powder
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1 (14-ounce) can diced tomatoes
1/2 cup chicken broth
1/4 cup chopped fresh cilantro, plus more for garnish
Salt and pepper, to taste
Basmati rice, for serving

Instructions

Here's how to make this Instant Pot Chicken Thigh Curry:

Set the Instant Pot to the "saute" setting. Add the olive oil, then add the chicken and season with salt and pepper. Cook the chicken until it is lightly browned, about 5 minutes. Remove the chicken from the pot.
Add the onion and garlic to the pot and saute until the onion is softened, about 3 minutes. Add the curry powder, cumin, and turmeric and cook for 1 minute, stirring to combine. Add the tomatoes, chicken broth, and chicken and stir to combine.
Secure the lid on the Instant Pot and set to cook at high pressure for 10 minutes. When the cook time is done, allow the pot to naturally release the pressure for 10 minutes, then manually release the remaining pressure.
Remove the lid and stir in the cilantro. Taste and adjust seasoning if necessary. Serve the curry with basmati rice and garnish with additional cilantro, if desired.

Equipment

To make this Instant Pot Chicken Thigh Curry, you will need:

Instant Pot
Cutting board
Knife
Measuring spoons
Measuring cups

Notes

This curry can be served with basmati rice or any other type of grain. You can also use different types of protein in this recipe, such as chicken breasts or tofu. If you don’t have an Instant Pot, you can make this curry on the stovetop in a large pot.

Nutrition: Per Serving

This Instant Pot Chicken Thigh Curry contains approximately 270 calories per serving. It is also a good source of protein, iron, and vitamin A. For a vegan version of this curry, substitute the chicken for tofu.

Recipe Tips

To make this Instant Pot Chicken Thigh Curry extra flavorful, try adding some fresh ginger and/or diced bell peppers along with the onion. For a spicier version of this curry, add some red pepper flakes or fresh jalapenos. You can also adjust the amount of curry powder, cumin, and turmeric to suit your taste.

This Instant Pot Chicken Thigh Curry is an easy and delicious meal that the whole family will love. With minimal prep time and minimal effort, you can have a restaurant-quality meal on the table in just over 30 minutes. Plus, it’s packed with flavor, making it a great weeknight dinner option. Enjoy!