Chicken Curry Pressure Cooker Style!

Until about 5 years ago I had NEVER tried curry.  I think I pretty much put my nose up to the thought of eating it. Well, that’s until my husband headed to the store, got all the ingredients to make curry with spices and made his very own. From that time on, I have been hooked. I have tried in with family and some love and some just don’t. It’s ok. It’s a flavor not everyone will love but I CAN tell you it’s a flavor that my family loves including the 2 year old.

I used my Instant Pot for this recipe.  Although when I make it it’s equally good both ways, I now prefer to use my pressure cooker. I like to use this both for the chicken curry and for rice.  It may be a bit expensive (but not really) to buy all of the spices to make this curry but then once you have these ingredients purchased, you can make at least 10-15 times and use the same ingredients and all you’ll need to buy is chicken and rice. Sounds better, right?

But, NOT use ground cinnamon for this recipe.  It will NOT be the same dish. I simply just want to save you from a disaster.

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Chicken Curry Pressure Cooker Style!
  1. Push saute on the Instant Pot and allow the inner liner to become hot. Once hot add in 2 TBS of butter. Let the butter melt then add in a cinnamon stick, cumin seeds and bay leaf. Stir and allow to saute for about 1 minutes.
  2. While still in saute mode, add in chopped onion, minced garlic and minced ginger and stir. Allow to saute for about 5 minutes.
  3. Add coriander, turmeric, pepper, cayenne and salt and stir. Once combined, add in cubed chicken thighs to make sure all spices are completely covering the chicken.
  4. Add 1/2 cup of water to your Instant Pot and press the poultry button on the pot. Adjust the time to 8 minutes. Seal the valve and allow to come to pressure.
  5. Once down, quick release pressure and carefully open the lid. Add in cubed potatoes and garam masala and stir.
  6. Close lid, seal valve and press manual button. Adjust time to 6 minutes.
  7. When time goes off, quick release the pressure and open the pot. Serve with rice and garnish with cilantro.
Recipe Notes

Recipe adapted from Paint the Kitchen Red

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