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Recipe Category: Chicken
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Ingredients
Serves 6
Active Time 10 minutes
Saute; Pressure/Manual (High) Quick Release
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger
- 1½ cups thickly sliced yellow onions
- 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
- 1½ cups water
- 4 red potatoes, quartered
- 2 carrots, coarsely chopped
- ½ (8.1-ounce) package Vermont Curry (6 cubes) (see Note)
- ½ cup full-fat coconut milk
- hot cooked rice or noodles (optional)
Method
- Select SAUTE on the Instant Pot
- When the pot is hot, add the oil
- When the oil is hot, add the garlic and ginger
- Cook, stirring continuously, just until fragrant, about 20 seconds
- Add the onions and cook, stirring, for 1 to 2 minutes
- Add the chicken to the pot
- Cook, stirring, until the chicken is no longer pink
- Select CANCEL
- Add the water, potatoes, and carrots to the pot
- Place the curry paste on top (this prevents the curry paste from scorching)
- Secure the lid on the pot
- Close the pressure-release valve
- Select MANUAL and set the pot at HIGH pressure for 4 minutes
- At the end of the cooking time, quick release the pressure
- Stir in the coconut milk until well blended
- Serve with hot cooked rice or noodles, if desired
Full List of Chicken Recipes
Full List of Instant-Pot Recipes
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