Main Dishes

Instant Pot Chicken Curry

Ingredients

  • 1 ½ pound Boneless Skinless Chicken Breast
  • 14 ounce Diced Tomatoes
  • 14 ounce Coconut Milk
  • 2 ¼ cup Butternut squash , diced (can use frozen)
  • 1 Whole Onion-family vegetables , diced
  • 3 slice Garlic , minced
  • 4 teaspoon Curry powder
  • 1 teaspoon Ginger
  • ½ teaspoon Coriander
  • ¾ teaspoon Cumin
  • 2 teaspoon Turmeric
  • ¾ cup Frozen Peas
  • 1 teaspoon garam masala

Instructions

    1. Place all of the ingredients from the chicken down through the sea salt into Instant Pot. (The only ingredients you will NOT add at this point are the peas, spinach or cilantro). Close the lid, seal the vent and cook on manual high pressure for 8 minutes. (Increase time to 10 minutes if using thicker chicken breasts.)
    2. Quick release the pressure and carefully remove the lid. Remove chicken from Instant pot and shred. Return to Instant Pot and stir. Mash up any big chunks of butternut squash with the back of a spoon (this increases the thickness of the base).
  1. Stir in frozen peas. Spoon into bowls, top with cilantro and enjoy!