Quick and Easy Meal
I’m always looking for quick and easy meals to feed my family of five. Instapot Chicken Curry has been a huge hit in my house, even with my picky eaters. Now, normally when I come upon a recipe post somewhere on the internet, there is a long explanation as to why that recipe is the greatest recipe and other flare. You won’t find that here. When I post a recipe, I just want to give you the recipe. So here it is:
This quick and easy chicken curry has been a huge life saver in my home. My oldest son (a picky eater) loves this meal and has regularly asked for it every week. Instapot chicken curry has become our new comfort food!
“This post contains affiliate links, which means I receive a small commission, at no extra cost to you, if you make a purchase using this link.”
Instapot Chicken Curry
Ingredients
- • 2 to 3 Tbsp Thai yellow curry or red curry paste
- • 14 oz. coconut milk (1 can)
- • 1 tsp curry powder
- • 1 1/2 lbs boneless skinless chicken breast or thighs (cut into bite size pieces)
- • 1 1/2 cups of gold potatoes
- • 2 Tbsp fish sauce
- • 2 Tbsp brown sugar
- • 1 tsp lime juice
- • 1 cup carrots (sliced)
- • 1/2 cup sweet onion cut into 1-inch cubes
Instructions
- Select Saute and stir together yellow
curry paste and 1/2 can of coconut milk for about a minute. - Add curry powder and stir until mixture is bubbly.
- Press Cancel.
- Stir in remaining coconut milk, chicken, and potatoes.
- Close lid and pressure cook on High Pressure for
3 minutes. - Do a quick release of pressure, and then open the
Instant pot. - Stir in fish sauce, brown sugar, lime juice, onions,
and carrots. - Select Saute and cook until the
veggies are crisp-tender, about 3-5 minutes. - Taste and adjust with more fish sauce, brown sugar, or
lime juice. - Serve with cooked Jasmine Rice.
Nutrition Information:
Serving Size:
6Amount Per Serving: Calories: 295Total Fat: 13gSaturated Fat: 8gUnsaturated Fat: 1gCholesterol: 55mgSodium: 766mgCarbohydrates: 20gFiber: 1gSugar: 7gProtein: 26g
