Instant Pot Curry is AMAZING

Totally stole this from -https://pipingpotcurry.com/coconut-chicken-curry-instant-pot/#recipe -and I had to share with you!

INGREDIENTS

  • 1 tablespoon Ghee or Oil
  • 1 teaspoon Cumin seeds (Jeera) optional
  • 1 cup Onions yellow diced
  • ½ tablespoon Ginger paste or grated
  • ½ tablespoon Garlic paste or minced
  • 1 cup Tomato puree canned or blend 2 tomatoes to make a puree
  • 1 pound Chicken thighs skinless and boneless, cut into 1-1.5 inch pieces.
  • ¼ cup Water
  • 1 cup Coconut Milk canned, full-fat
  • 1 teaspoon Garam Masala
  • 1 tablespoon Lime juice
  • Cilantro to garnish

Spices

INSTRUCTIONS

  • Start the instant pot in Sauté mode and let it heat. Add ghee (or oil), and then add cumin seeds. Let them sizzle for 30 seconds.
  • Add onions, ginger and garlic paste. Sauté for about 3 minutes until the onions turn golden brown.
  • Add tomato puree and spices. Mix and let it sauté for 2-3 minutes. (If your instant pot is prone to burn, then skip this step and add the tomato puree after sautéing the chicken and adding water. Do not stir.)
  • Add chicken pieces to the pot. Stir and saute the chicken for about 3-4 minutes. Do not skip this step, as it adds lots of flavor to the curry.
  • Add the water and stir. Press cancel and close lid with the vent in sealing position.
  • Start the instant pot in Manual or Pressure cook mode on high pressure for 4 minutes.
  • When the instant pot beeps, quick release the pressure manually and open the lid.
  • Stir in the coconut milk, garam masala and let it simmer on sauté mode for 4-5 minutes or until the sauce is thickened (see notes to thicken sauce).
  • Stir in the lime juice and garnish with cilantro. Coconut Chicken Curry is ready to be served. Enjoy over basmati rice or with naan.

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