Instant Pot Chicken and Potato Curry
Servings 6 servings
Calories 578kcal
Equipment
Ingredients
- 1 Tbsp olive oil
- ½ cup diced white onion
- 3-4 cloves finely minced garlic
- ½ 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
- ½ tsp paprika
- 2 can tomato sauce 15 oz each
- 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.
Nutrition
Serving: 1 serving | Calories: 578kcal | Carbohydrates: 66g | Protein: 39g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 107mg | Sodium: 1334mg | Potassium: 1221mg | Fiber: 4g | Sugar: 6g | Vitamin A: 860IU | Vitamin C: 16mg | Calcium: 61mg | Iron: 3mg