Instant Pot Chicken Curry

Ingredients

• 1 pound chicken breasts
• 3 garlic cloves
• 1 onion
• 1 chili
• 1 (15 oz) can diced tomatoes
• 1/2 cup water
• 2 tablespoons curry powder
• 1 tablespoon garam masala
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon black pepper
• 1 bay leaf

Instructions

1. 1

   Dice the onion and chicken, grate the garlic, and remove the seeds from the chili, then dice it finely.

2. 2

   Add the onion, chili and garlic to your Instant Pot along with the vegetable oil. Use the SAUTE setting to cook for a few minutes, until the onion is soft and translucent.

3. 3

   Add all the seasoning to the pot, and stir with sautéing for another 30 seconds.

4. 4

   Then, add the water, canned diced tomatoes and chicken pieces to the Instant Pot. Give it a stir to mix it together. Turn off the SAUTE setting, and seal the lid on the pressure cooker.

5. 5

   Cook the curry on PRESSURE COOK or MANUAL setting, on high pressure for 10 minutes. Then, perform a quick release to release all pressure according to the manufacturer's instructions.

6. 6

   Stir the curry, and season with additional salt and pepper to taste.