Instant Pot® Chicken Thighs and Vegetables

Chickpeas, diced chicken thighs, and vegetables cooked in the Instant Pot® are mixed with a curried coconut milk and tomato sauce that delivers tons of flavor.

• Preparation Time: 25 mins
• Cooking Time: 35 mins
• Total Time: 60 mins
• Calories: 533 Calories

Ingredients

• 1 teaspoon ground ginger
• 1 tablespoon vegetable oil
• 2 teaspoons curry powder
• 2 teaspoons garlic powder
• 1 teaspoon salt, or more to taste
• 1 (16 ounce) can coconut milk
• 2 medium onions, diced
• 1 ½ pounds baby potatoes, halved
• 2 (15 ounce) cans chickpeas, drained
• 10 ounces water
• 3 pounds boneless, skinless chicken thighs, diced
• 4 medium carrots, cut into large pieces
• 1 (10 ounce) can diced tomatoes and green chiles, mild
• 1 (10 ounce) can diced tomatoes and habanero peppers
• 3 cubes chicken bouillon, or more to taste

Recipe Instructions

Step 1

Heat oil in a multi-functional pressure cooker (such as Instant Pot®) set to the Saute function. Add onion to the hot oil and saute until translucent, about 5 minutes. Add chicken and cook until browned, 3 to 5 minutes. Cancel Saute function.

Step 2

Add potatoes, carrots, chickpeas, both cans of diced tomatoes, water, bouillon cubes, curry powder, garlic powder, ginger, and salt. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.

Step 3

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Stir in coconut milk.