I love a good flavorful curry, but don’t like it to spicy. This Instant Pot chicken and potato curry is one that I enjoy. I love that it is made in the Instant Pot. It makes it so easy to put together.
Most of the ingredients for this Instant Pot chicken and potato curry, you should be able to find at the regular grocery store. I did order some garam masala from Amazon. I couldn’t find it it my regular grocery store and I didn’t want to hunt it down.
This all begins by using the sauté function on the Instant Pot to cook some onion until tender in some oil. Then sauté some garlic and ginger for 10-20 seconds. Last you add in the chicken and cook just until browned.
Now it’s time to add in the potatoes, coriander, garam masala, turmeric, salt, paprika, tomato sauce, and coconut milk. Stir everything together. Then it’s to to cook it all in the Instant Pot Pressure on high for 6 minutes.
Once it finishes cooking you will perform a quick release of the pressure. Last thing to do in mix the butter and stir to melt the butter completely. Serve it over hot rice and garnish with some fresh cilantro if desired.
Here is what you need to make the
Instant Pot Chicken and Potato Curry
- OLIVE OIL
- WHITEÂ ONION
- GARLIC
- GINGER
- BONELESS SKINLESS CHICKEN BREASTS
- YUKON GOLD OR RED POTATOES
- CORIANDER
- GARAM MASALA
- TURMERIC
- SALT
- PAPRIKA
- TOMATO SAUCE
- REDUCED FAT COCONUT MILK
- BUTTER
- HOT, COOKED RICE FOR SERVING
- FRESH CILANTRO, OPTIONAL FOR GARNISH
Instant Pot Chicken and Potato Curry
Ingredients
- 1 Tbsp olive oil
- 1/2 cup diced white onion
- 3-4 cloves finely minced garlic
- 1/2 Tbsp grated fresh ginger
- 2 pounds boneless skinless chicken breasts, cut into about 1-inch pieces
- 2 cups peeled and chopped yellow or red potatoes
- 2 tsp ground coriander
- 2 tsp garam masala
- 2 tsp turmeric
- 1 tsp salt
- 1/2 tsp paprika
- 2 cans (15 oz each) tomato sauce
- 1 (15 oz) can reduced fat coconut milk
- 2 Tbsp butter
- hot, cooked rice for serving
- chopped fresh cilantro, optional for garnish
Instructions
- Using the sauté function on the Instant Pot, add in the oil and onions cooking for about 2-3 minutes until the onion is translucent. Add the garlic and ginger and cook for 10-20 seconds. Add the chicken and cook 1-2 minutes, just until browned.
- Add the potatoes, coriander, garam masala, turmeric, salt, paprika, tomato sauce, and coconut milk. Stir well.
- Secure the lid and make sure valve is set to seal. Pressure cook on high for 6 minutes.
- Perform a quick release of the pressure. If it bubbles and spurts through the valve, close the valve, let it sit for a minute and try again. Remove the lid once pressure is fully released.
- Add the butter and stir to melt the butter completely. Serve over hot rice and garnish with fresh cilantro, if desired.
This recipe is adapted from Mel’s Kitchen Café.