Instant Pot Chicken and Vegetable Curry
Looking for a quick and flavorful dish to satisfy your curry cravings? Look no further than this Instant Pot Chicken and Vegetable Curry recipe.
With tender chicken, fresh vegetables, and aromatic spices, this dish is sure to become a staple in your kitchen.
Plus, the Instant Pot makes it a breeze to prepare, saving you time and effort.
Get ready to enjoy a delicious homemade curry in no time!
Origins
Discover the origins of this flavorful Instant Pot Chicken and Vegetable Curry recipe. This dish is a part of the vast culinary traditions of India and has been passed down through generations. Punjab, known for its bold and robust flavors, is the region where this recipe originated.
The mix of spices, such as cumin, coriander, and turmeric, provides a tantalizing flavor to the chicken and vegetables. This classic Indian dish was usually cooked over a stove for a long time, but the Instant Pot has made the process of preparing it much faster and easier.
Ingredients for Instant Pot Chicken and Vegetable Curry
-4-6 chicken breasts, cut into cubes
-1 onion, diced
-2 cloves of garlic, minced
-1 teaspoon of turmeric
-1 teaspoon of ground cumin
-1 teaspoon of garam masala
-1 teaspoon of ground coriander
-1 teaspoon of ground ginger
-1/2 teaspoon of ground cardamom
-1/4 teaspoon of ground cinnamon
-1/4 teaspoon of ground red pepper (optional)
-1/4 cup of tomato paste
-1 can of coconut milk
-2 cups of vegetable broth
-1 large sweet potato, peeled and diced
-1 red bell pepper, diced
-1/2 cup of frozen peas
-1/3 cup of raisins
-Fresh cilantro, for garnish
-Salt and pepper, to taste
Instructions
First, gather all the prepared ingredients and ensure your Instant Pot is ready to use.
To make the Instant Pot Chicken and Vegetable Curry, follow these steps:
- Heat the Instant Pot on the sauté mode and add oil.
- Sauté the onions, garlic, and ginger until they become fragrant.
- Add the chicken pieces and cook until they’re browned on all sides.
- Press the cancel button on the Instant Pot and add the curry powder, turmeric, cumin, coriander, salt, and pepper. Stir well to coat the chicken.
- Add the diced tomatoes, coconut milk, and chicken broth. Stir again to combine all the ingredients.
- Close the Instant Pot lid and set the valve to the sealing position. Cook on high pressure for 10 minutes.
- Once the cooking time is up, allow for a natural release of pressure for 5 minutes, then do a quick release.
- Open the Instant Pot carefully and stir in the vegetables. Close the lid and cook on high pressure for an additional 3 minutes.
- After the cooking time is complete, do a quick release and carefully open the Instant Pot.
- Serve the delicious Instant Pot Chicken and Vegetable Curry over cooked rice or with naan bread. Enjoy!
Tips for Cooking
When making the Instant Pot Chicken and Vegetable Curry, be sure to keep these helpful tips in mind.
| Tips for Cooking |
|---|
| 1. Use boneless, skinless chicken thighs for tender and juicy meat. |
| 2. Sauté the onions and garlic before adding other ingredients to bring out their flavors. |
| 3. Adjust the spices according to your taste preferences. Start with the recommended amounts and add more if desired. |
Creating a tasty curry is all about getting the right balance of flavors and textures. Using boneless, skinless chicken thighs will make sure that the meat is tender and juicy.
Sautéing the onions and garlic before adding the other ingredients will help to maximize their flavors and create a full-bodied base for the curry. Don’t be afraid to adjust the spices to suit your taste. Start with the recommended amounts and then add more if you want a spicier curry.
Utilizing these tips, you’ll be on your way to making an amazing Instant Pot Chicken and Vegetable Curry.
Final Thoughts
The Instant Pot Chicken and Vegetable Curry is a dish that can easily be customized to your liking. Feel free to add or substitute vegetables based on your preferences. If you’d like for it to be spicier, add extra curry powder or chili flakes. If you’d like to tone down the spiciness, reduce the amount of spices.
The Instant Pot makes this curry quick and convenient, making it a great option for busy weeknight dinners. The flavors of the chicken and vegetables blend together beautifully, making this a comforting and satisfying meal.
Serve it over rice or with some naan bread for a complete and hearty dinner. Enjoy!
Frequently Asked Questions
Can I Use a Different Type of Meat Instead of Chicken for This Recipe?
Yes, it is certainly possible to substitute the chicken with a different type of meat for this recipe. Simply use your desired meat and follow the other instructions as indicated.
How Long Does It Take to Cook the Chicken and Vegetable Curry in the Instant Pot?
It takes about 20-25 minutes to cook the chicken and vegetable curry in the Instant Pot. Ensure you follow the recipe instructions for optimal results. Enjoy your meal!
Can I Make This Recipe Without Using an Instant Pot?
Yes, you can make this recipe without an instant pot. You can either cook the chicken and vegetables on the stove or in a slow cooker until they are tender, then continue with the rest of the recipe.
Can I Freeze the Leftovers of This Chicken and Vegetable Curry?
Yes, it is certainly possible to freeze the leftovers of this chicken and vegetable curry. To ensure it stays fresh, store it in an airtight container or freezer bag and it should remain good for several months.
Can I Add More Spices to Make the Curry Spicier?
Yes, you can absolutely add more spices to make the curry spicier. Just be aware of the amount and kind of spices you use to keep a balanced taste.
