Instant Pot Chicken Curry

Ingredients

• 2 lbs chicken breast
• 2 tbsp olive oil
• 3 cloves garlic (minced)
• 1/2 onion (chopped)
• 1 tomato
• 1 cup coconut milk
• 1/2 cup chicken broth
• 2 tsp cumin
• 2 tbsp curry
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp ground ginger
• 1/2 tsp salt (or to taste)
• 2 tsp arrowroot powder

Instructions

1. 1

   Chop the chicken breast into bite-sized pieces.

2. 2

   Also, chop the tomato, onions, and mince the garlic.

3. 3

   Turn the instant pot to sauté mode and add olive oil.

4. 4

   Sauté the onions and garlic till translucent.

5. 5

   Add the chicken breast, spices, and tomato. Mix them together.

6. 6

   Pour in the chicken broth and deglaze the pot.

7. 7

   Turn the instant pot to manual and set it to high pressure for 5 minutes.

8. 8

   Let the pressure naturally release for 10 mins, then quickly release the remaining pressure.

9. 9

   Turn the instant pot back to sauté mode and pour in the coconut milk.

10. 10

    Mix together and let simmer for a few minutes.

11. 11

    If you want to thicken it faster, mix 2 tsp arrowroot powder with 2 tbsp water in a small bowl to make a slurry. Pour it into the chicken curry and stir.

12. 12

    Taste for salt and adjust.

13. 13

    Simmer till it thickens to your desired preference.