Instant Pot Curry. This Instant Pot Egg Curry is made in a unique way by making the curry sauce and boiling the eggs This Instant Pot Chicken Tikka Masala is a super flavorful and aromatic Indian chicken curry. Learn how to cook Instant Pot Chicken Curry (Pressure Cooker Chicken Curry) with pantry ingredients! Tender juicy chicken in a creamy, hearty curry sauce bursting with excitingly rich flavors.
This rich, creamy coconut-curry dish comes together quickly in an Instant Pot®. Customize with more or less curry powder and sugar. Learn How to Cook Deliciously Easy Instant Pot Chicken Curry (Pressure Cooker Chicken Curry) in an hour with pantry ingredients!
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Hey everyone, it’s me again, Malini, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, instant pot curry. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
This Instant Pot Egg Curry is made in a unique way by making the curry sauce and boiling the eggs This Instant Pot Chicken Tikka Masala is a super flavorful and aromatic Indian chicken curry. Learn how to cook Instant Pot Chicken Curry (Pressure Cooker Chicken Curry) with pantry ingredients! Tender juicy chicken in a creamy, hearty curry sauce bursting with excitingly rich flavors.
Instant Pot Curry is one of the most favored of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Instant Pot Curry is something that I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook instant pot curry using 16 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Instant Pot Curry:
- Make ready 3 of small chicken breasts, marinaded.
- Prepare 2 tbsp of coconut oil.
- Prepare 2 of large onions, chopped.
- Get 2 of medium carrots, chopped.
- Prepare 2 tbsp of curry paste.
- Take 2 cloves of fresh garlic, diced.
- Take 2 tsp of fresh ginger, grated.
- Prepare 1 of small sweet potato, cubed.
- Get 1 of small butternut squash, cubed.
- Prepare 1 tbsp of honey.
- Make ready 1 tbsp of fish sauce.
- Take 1/4 cup of vegetable broth.
- Take 1 can of coconut milk.
- Prepare 2 of red peppers, chopped.
- Take 1 bunch of basil, chopped.
- Get 1 of lime, squeezed for juice.
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Steps to make Instant Pot Curry:
- Fill the instant pot half full with water and set to Ultra mode (sous-vide), at 150 degrees for 2 hours. Once hot, add chicken (plastic-wrapped for sous vide).
- Prep the vegetables and other ingredients while the chicken is cooking.
- When chicken is finished cooking, remove from plastic and place on plate before covering with foil. Empty the water from pot and rinse..
- Set pot to Sauté. Once hot, add coconut oil. When coconut oil is melted, add onion, carrot and curry paste. Sauté until onion is translucent..
- Add garlic and ginger and sauté another two minutes before turning off the heat..
- Add sweet potato, squash, honey, fish sauce, vegetable broth and coconut milk. Close lid and pressure cook on High for four minutes..
- After the four minute high pressure cook, ventilate the pot with the quick-release valve..
- When safe, open the pot and add the red peppers. Pressure cook on Low for one minute..
- After the one minute low pressure cook is complete, slow-release pressure by letting the pot sit for ten minutes. This is a good time to chop up the chicken..
- After ten minutes of slow release, ventilate the pot with the quick-release valve. When safe, open pot and add basil, lime juice and chicken and stir to mix evenly..
- Serve over rice! If you want to get really crazy, add a fried egg and sriracha on top of each bowl..
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