Instant Pot® Curried Chicken Thighs

This pressure-cooked chicken curry is easy to prepare in your Instant Pot®. Mild yellow curry powder adds flavor without too much spice. Serve over basmati rice.

• Preparation Time: 10 mins
• Cooking Time: 50 mins
• Total Time: 60 mins
• Calories: 472 Calories

Ingredients

• 1 tablespoon butter
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 (14.5 ounce) can diced tomatoes
• 1 tablespoon minced fresh ginger root
• 1 small onion, cut in half and thinly sliced
• 4 (6 ounce) chicken thighs
• 2 teaspoons mild yellow curry powder (such as Savory Spice®)
• 1 teaspoon honey powder (such as Savory Spice®)
• 1 tablespoon tomato powder
• 1 tablespoon mild yellow curry powder (such as Savory Spice®)
• 0.5 teaspoon ground black pepper
• 0.75 teaspoon salt
• 0.5 cup coconut milk

Recipe Instructions

Step 1

Season chicken thighs with 2 teaspoons curry powder, honey powder, salt, and black pepper.

Step 2

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil and butter. Add chicken and cook until browned, 2 to 3 minutes per side. Transfer to a plate. Add onion; cook and stir until soft and translucent, about 5 minutes. Add garlic and ginger; cook until fragrant, about 2 minutes. Return chicken to Instant Pot®. Add tomatoes and tomato powder. Close and lock the lid.

Step 3

Turn on Saute function. Add coconut milk, cumin, and remaining curry powder to the pot. Cook until sauce has thickened, about 5 minutes.

Step 4

Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.

Step 5

Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Switch to the quick-release method according to manufacturer's instructions and release remaining pressure for about 5 minutes. Unlock and remove the lid.