Easily made in the pressure cooker, this Instant Pot Chicken Curry is the perfect dinner! Packed with vegetables and full of flavor, you'll be wishing you made this earlier!
On sauté mode on your Instant Pot, add in the olive oil and diced onions. Sauté for a minute before adding in the minced garlic and sauté for another minute.
1 tablespoon olive oil, 1 onion, 6 cloves garlic
While still on sauté mode, quickly add in the diced chicken, the curry powder, garam masala, and salt.
Stir thoroughly to combine and then turn off sauté mode.
Add in the diced tomatoes, coconut milk, and potatoes plus ¼ cup of water.
2 cups baby potatoes, 1 can diced tomatoes, 1 can coconut milk
Lightly mix the top layer (of what you just added) without disturbing the layer of chicken down below. Top off with a bay leaf. Cook under pressure for 4 minutes. It will take 10 minutes for it to come up to pressure. Then natural pressure release for 4 minutes before quick releasing.
2 bay leaves
Remove the bay leaves. Add in the frozen cauliflower and frozen peas.
2 cups frozen cauliflower, 1 cup frozen peas
You can either stir on sauté mode until the cauliflower has softened or you can can pressure cook for "0" minutes and quick release.
Video
Notes
If your liner has some burned bits from the diced onions and minced garlic, deglaze the pot before the next step by adding in a splash of water and scraping the bottom with a wooden spoon. This helps you avoid the burn notice from appearing when you pressure cook.
Leftovers can be stored in the fridge in an airtight container for up to 4 days.
This curry is not meant to be thick. I love drizzling the liquid overtop my rice. If you want it to be thick, you can make a cornstarch slurry and add it to the pot at the end and simmer it for a minute.