Prep Tips:

• If you notice browned bits stuck to the bottom of the Instant Pot after sautéing the onion and garlic, deglaze the pot before pressure cooking. Add a splash of water and scrape the bottom well with a wooden spoon to help prevent a burn notice.
• Cut the chicken into similarly sized pieces so it cooks evenly during the short pressure-cooking time.

Variations:

• For a thicker curry, combine cornstarch with a little cold water to make a slurry, stir it into the finished curry, and simmer on sauté mode for about a minute until thickened.
• Swap the frozen cauliflower for another quick-cooking vegetable, such as frozen green beans or a mixed vegetable blend.
• Adjust the amount of curry powder to suit your family's tastes if you prefer a milder or more strongly spiced curry.
• Use boneless, skinless chicken thighs instead of chicken breasts for a slightly richer flavor.
• Add a handful of baby spinach along with the peas and cauliflower for some extra greens.

Serving Suggestions:

• Serve the curry over steamed rice, spooning plenty of the flavorful cooking liquid over the top.
• Try it with basmati or jasmine rice, both of which pair nicely with the curry and coconut flavors.
• Serve with warm naan or another flatbread for soaking up the extra sauce.
• Add a sprinkle of chopped fresh cilantro just before serving for a fresh finish.
• For an extra touch, serve with lime wedges on the side for squeezing over individual portions.

Storage:

• Store leftover chicken curry in an airtight container in the refrigerator for up to 4 days.
• Reheat leftovers gently on the stovetop or in the microwave until heated through, adding a small splash of water if the curry has thickened in the refrigerator.
• The curry can also be frozen in an airtight, freezer-safe container. Keep in mind that the potatoes and vegetables may be somewhat softer after freezing and thawing.
• Thaw frozen curry in the refrigerator before reheating thoroughly on the stovetop or in the microwave.