Instant Pot Curried Chicken Thighs Recipe

Recipesfull introduces to you: Instant Pot Recipes. (Instant Pot Curried Chicken Thighs Recipe). This pressure-cooked chicken curry is easy to prepare. I'm not a fan of spicy, so I have made this with mild yellow curry powder. Feel free to substitute your preferred curry for your desired heat level. Serve over basmati rice.

Brief

Prep 10 mins

Cook: 50 mins

Additional: 15 mins

Total: 1hr15 mins

Servings: 4

Yield: 4 servings

Instant Pot Curried Chicken Thighs Recipe

Ingredients

4 (6 ounce) chicken thighs

2 teaspoons mild yellow curry powder (such as Savory Spice®)

1 teaspoon honey powder (such as Savory Spice®)

¾ teaspoon salt

½ teaspoon ground black pepper

2 tablespoons olive oil

1 tablespoon butter

1 small onion

cut in half and thinly sliced

4 cloves garlic

minced

1 tablespoon minced fresh ginger root

1 (14.5 ounce) can diced tomatoes

1 tablespoon tomato powder

½ cup coconut milk

1 teaspoon ground cumin

1 tablespoon mild yellow curry powder (such as Savory Spice®)

Instant Pot Carne Adovado

Tips

Directions

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

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

Step 4

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.

Step 5

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

Nutritional Information

Instant Pot Curried Chicken Thighs Recipe

Servings Per Recipe:4

Calories: 471.6

% Daily Value *

Protein: 31g 62%

Carbohydrates: 11.2g 4%

Dietary Fiber: 2.8g 11%

Sugars: 3.4g

Fat: 33.8g 52%

Saturated Fat: 13.1g 66%

Cholesterol: 113.4mg 38%

Vitamin A Iu: 1450.5IU 29%

Niacin Equivalents: 13.3mg 102%

Vitamin B6: 0.5mg 29%

Vitamin C: 12.6mg 21%

Folate: 21.7mcg 5%

Calcium: 84.4mg 8%

Iron: 6.1mg 34%

Magnesium: 53.3mg 19%

Potassium: 571mg 16%

Sodium: 721.3mg 29%

Thiamin: 0.1mg 12%

Calories From Fat: 304.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.