Instant Pot Chicken Curry

Ingredients

• 1 tablespoon coconut oil
• 1 teaspoon cumin seeds
• 1 medium onion, diced
• 1 medium red pepper, sliced
• 2 large garlic cloves, finely chopped
• 1 tablespoon fresh ginger, finely chopped or grated
• 1 small fresh red chilli, deseeded and finely chopped
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon mild red chili powder
• 1/2 teaspoon ground turmeric
• 1 lb (450 g) chicken breast, cut into 1-inch pieces
• 1 cup (200 ml) passata (tomato sauce)
• 1 can (14 oz / 400 g) green lentils, drained and rinsed
• 1/2 cup (100 ml) water
• 1 cup (200 ml) coconut milk
• Juice of 1/2 lime
• Handful fresh cilantro (coriander)
• Salt and pepper to taste

Instructions

1. 1

   Set the Instant Pot to “Sauté” and heat...: Set the Instant Pot to “Sauté” and heat the coconut oil. Add the cumin seeds and cook for 1 minute until they sizzle and start to pop.

2. 2

   Add the onion and red pepper and cook...: Add the onion and red pepper and cook for 2-3 minutes until slightly softened. Next, add the garlic, ginger and red chili and cook for another minute.

3. 3

   Stir in the spices, then add the chicken...: Stir in the spices, then add the chicken and cook for 2-3 minutes until sealed. Turn off the “Sauté” function.

4. 4

   Add the passata, green lentil and water and...: Add the passata, green lentil and water and stir to combine.

5. 5

   Place the lid on the Instant Pot, lock...: Place the lid on the Instant Pot, lock it and set the valve to “Sealing.” Set it to High Pressure for 5 minutes. When the timer goes off, allow the pressure to release naturally for 5 minutes, then carefully turn the valve to “Venting” to release the rest of the pressure.

6. 6

   Remove the lid and turn on “Sauté” again....: Remove the lid and turn on “Sauté” again. Stir in the coconut milk and allow it to simmer for 2-3 minutes.

7. 7

   Add the lime and fresh cilantro, season to...: Add the lime and fresh cilantro, season to taste and serve over your favorite rice or with naan.