Instant Pot Curry Chicken Thighs

So you would cook the chicken for 4 minutes release pressure add potatoes cook for an additional 6 minutes and release pressure. Let the chicken sear for about 4 minutes then turn and mix in the onion and garlic. Heat the instant pot in Sauté mode and add oil to it. Shred chicken remove bones and stir back into slow cooker.

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If youd like to use boneless chicken thighs you can reduce the chicken cooking time to 10 minutes total.

Instant Pot Curry Chicken Thighs. Instant Pot chicken curry is made in a few simple steps. Press the Saute function on the Instant Pot and set the timer to 10 minutes. Cut the boneless chicken into small pieces about 1-2 inch in size.

Then dump the chicken into the pot and cover with the curry powder. Add all ingredients to the Instant Pot except for bell peppers rice and cilantro. Start the instant pot in Manual or Pressure cook mode on high pressure for 4 minutes.

Once the spices and onions have cooked down for a few minutes add in the chopped chicken thighs and canned tomato sauce. This instant pot honey garlic chicken comes together in just 30 minutes from start to finish. Pressure cook for 3 minutes then do a quick release of the pressure.

Add the whole spices and sauté for 30 seconds to get the. Add onion garlic ginger and. Add bell peppers to curry and stir then place lid back on the Instant Pot and let mixture sit for 5 minutes.

In a large bowl whisk together 34 cups broth honey soy sauce vinegar sriracha ketchup and garlic. Sauté onions garlic and ginger in the butter using the SAUTÉ function of the Instant Pot. Stir in curry powder garam masala and smoked paprika.

Add cinnamon stick cloves bay leaf and saute for 1-2 minutes until these whole spices are fragrant. When the instant pot beeps quick release the pressure manually and open the lid. Lock the lid on the Instant Pot and pressure cook for 7 minutes.

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