Quick and Delicious Instant Pot Chicken Curry Recipe

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons curry powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper
• 1 can (14 ounces) diced tomatoes, undrained
• 1 can (14 ounces) coconut milk
• 1/2 cup chicken broth
• Salt and pepper to taste
• Chopped fresh cilantro, for garnish

Instructions:

1. Turn on the Instant Pot and select the "Sauté" function. Once hot, add the olive oil.
2. Add the diced onion and cook for a few minutes until soft and translucent. Add the minced garlic and grated ginger and cook for another minute.
3. Add the chicken to the Instant Pot and cook until browned on all sides.
4. Add the curry powder, coriander, cumin, turmeric, and cayenne pepper. Stir to combine and cook for a minute or two until fragrant.
5. Add the diced tomatoes, coconut milk, and chicken broth. Stir to combine and deglaze the pot, scraping up any brown bits from the bottom.
6. Close the Instant Pot lid and set the valve to the "Sealing" position. Select the "Manual" or "Pressure Cook" function and set the timer for 8 minutes.
7. Once the timer goes off, allow the Instant Pot to naturally release pressure for 10 minutes before turning the valve to the "Venting" position to release any remaining pressure.
8. Open the Instant Pot lid and stir the curry. Season with salt and pepper to taste.
9. Serve hot over rice or with naan bread. Garnish with chopped cilantro.

Notes:

This Instant Pot Chicken Curry is a quick and easy recipe that's perfect for busy weeknights. The combination of spices and coconut milk creates a flavorful and creamy sauce that pairs perfectly with chicken. You can adjust the level of heat by adding more or less cayenne pepper. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.