Instant Pot Chicken Curry Soup

Ingredients

• 1 pound boneless (skinless chicken thighs, cut in 1-2" pieces)
• 1 onion (chopped)
• 2 cups chicken stock ((or bone broth))
• 1-15 ounce can diced tomatoes
• 4 teaspoons garam masala
• 3 garlic cloves (minced)
• 1-2 jalapenos (minced)
• 1 teaspoon ginger paste
• 20 small potatoes (halved)
• 1 can full fat coconut milk
• 1 tablespoon salt
• 4 cups cooked basmati rice
• 1-15 ounce can sweet peas
• 8 ounces plain Greek yogurt ((garnish))
• fresh cilantro ((garnish))

Instructions

1. 1

   Combine all ingredients EXCEPT the peas, basmati rice, yogurt and cilantro in the Instant Pot.

2. 2

   Cook on high pressure for 15 minutes.

3. 3

   Let the pressure release naturally for 5 minutes, then use the manual release to release any remaining pressure.

4. 4

   Turn the Instant to the normal sauté setting and bring to a simmer.

5. 5

   Add the peas and simmer for about 3 minutes.

6. 6

   Add additional salt to taste if necessary. Place in bowls over basmati rice and garnish with 1-2 tablespoons of plain yogurt and cilantro. Serve with naan bread.