Instant Pot Jamaican Chicken Curry Recipe

Recipesfull introduces to you: Instant Pot Recipes. (Instant Pot Jamaican Chicken Curry Recipe). If you can't go to Jamaica, why not bring Jamaica to you with this lively chicken dish! Jamaican curry usually contains allspice, so look for a blend that has it, or make your own. Even with potatoes in the dish, steamed basmati rice is a great add-on, but feel free to leave it out, or use cauli rice to cut back on the carbs.

Brief

Prep 15 mins

Cook: 20 mins

Additional: 15 mins

Total: 50 mins

Servings: 6

Yield: 6 servings

Instant Pot Jamaican Chicken Curry Recipe

Ingredients

2 tablespoons ghee

1 medium onion

chopped

1 tablespoon minced garlic

1 tablespoon minced fresh ginger

2 tablespoons Jamaican curry powder

1 fresh jalapeno pepper

seeded and sliced

¼ teaspoon ground thyme

1 pinch salt and ground black pepper to taste

2 cups chicken broth

1 ½ pounds boneless

skinless chicken thighs

cut into 3 pieces each

2 medium potatoes

peeled and cubed

1 pound baby carrots

3 cups steamed basmati rice

Instant Pot Taco Bowls

Tips

Directions

Step 1

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat ghee. Add onion and cook until starting to turn clear 2 to 3 minutes. Add garlic and ginger and cook stirring until garlic is fragrant about 1 minute. Stir in Jamaican curry powder jalapeno thyme salt and pepper until well combined.

Step 2

Pour in 1/4 cup of chicken broth scraping off the browned bits from the bottom of the inner pot. Add chicken pieces potatoes and carrots; stir until well coated with the spices and seasonings. Pour in remaining chicken broth. Close and lock the lid.

Step 3

Select high pressure according to manufacturer's instructions; set timer for 6 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. Release pressure carefully using the quick-release method about 5 minutes. Unlock and remove the lid. Serve over steamed rice.

Nutritional Information

Instant Pot Jamaican Chicken Curry Recipe

Servings Per Recipe:6

Calories: 329.8

% Daily Value *

Protein: 22g 44%

Carbohydrates: 22.7g 7%

Dietary Fiber: 4.9g 20%

Sugars: 5.5g

Fat: 16.7g 26%

Saturated Fat: 6g 30%

Cholesterol: 83.6mg 28%

Vitamin A Iu: 10596.4IU 212%

Niacin Equivalents: 10.2mg 79%

Vitamin B6: 0.6mg 38%

Vitamin C: 19.1mg 32%

Folate: 45mcg 11%

Calcium: 60mg 6%

Iron: 3mg 17%

Magnesium: 49mg 18%

Potassium: 719mg 20%

Sodium: 542.4mg 22%

Thiamin: 0.2mg 16%

Calories From Fat: 150.5

*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.