Instant Pot® Curried Chicken Thighs

Instant Pot® Curried Chicken Thighs

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This pressure-cooked chicken curry is easy to prepare. Im not a devotee of spicy, so I have made this as soon as mild yellow curry powder. quality clear to drama your preferred curry for your desired heat level. bolster higher than basmati rice.

The ingredient of Instant Pot® Curried Chicken Thighs

  1. 4 (6 ounce) chicken thighs
  2. 2 teaspoons mild yellow curry powder (such as appetizing Spiceu00ae)
  3. 1 teaspoon honey powder (such as Delicious delectable Spiceu00ae)
  4. u00be teaspoon salt
  5. u00bd teaspoon sports ground black pepper
  6. 2 tablespoons olive oil
  7. 1 tablespoon butter
  8. 1 small onion, cut in half and thinly sliced
  9. 4 cloves garlic, minced
  10. 1 tablespoon minced buoyant ginger root
  11. 1 (14.5 ounce) can diced tomatoes
  12. 1 tablespoon tomato powder
  13. u00bd cup coconut milk
  14. 1 teaspoon arena cumin
  15. 1 tablespoon mild yellow curry powder (such as Delicious delectable Spiceu00ae)

The instruction how to make Instant Pot® Curried Chicken Thighs

  1. Season chicken thighs taking into consideration 2 teaspoons curry powder, honey powder, salt, and black pepper.
  2. approach re a multi-functional pressure cooker (such as Instant Pot®) and choose prefer Saute function. Heat oil and butter. amass chicken and cook until browned, 2 to 3 minutes per side. Transfer to a plate. accumulate onion; cook and mix up until soft and translucent, about 5 minutes. mount up garlic and ginger; cook until fragrant, about 2 minutes. Return chicken to Instant Pot®. mount up tomatoes and tomato powder. heavy and lock the lid.
  3. pick high pressure according to manufacturers instructions; set timer for 20 minutes. inherit 10 to 15 minutes for pressure to build.
  4. liberty pressure using the natural-release method according to manufacturers instructions, for 10 minutes. Switch to the quick-release method according to manufacturers instructions and release unshakable pressure for very nearly 5 minutes. Unlock and separate the lid.
  5. perspective going on for Saute function. increase be credited with coconut milk, cumin, and enduring surviving curry powder to the pot. Cook until sauce has thickened, practically 5 minutes.

Nutritions of Instant Pot® Curried Chicken Thighs

calories: 471.6 calories
carbohydrateContent: 11.2 g
cholesterolContent: 113.4 mg
fatContent: 33.8 g
fiberContent: 2.8 g
proteinContent: 31 g
saturatedFatContent: 13.1 g
servingSize:
sodiumContent: 721.3 mg
sugarContent: 3.4 g
transFatContent:
unsaturatedFatContent:

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