Instant Pot Chicken and Potato Curry


Ingredients:

  • 1 tablespoon olive oil or ghee
  • 1/2 cup onions, chopped
  • 3 cloves garlic, chopped
  • 1/2 tablespoon fresh ginger, chopped or paste
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into about 1-inch pieces
  • 3-4 medium potatoes, peeled and chopped
  • 2 teaspoons ground coriander
  • 2 teaspoons turmeric
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • 1-2 tablespoons red curry paste, depending on your heat preference
  • 1 can (15-ounces) tomato sauce
  • 1 can (15-ounces) coconut milk
  • 1 cup frozen peas
  • Cilantro, optional for garnish

YIELD: 4 servings

Nutrition Information:

  • Per Serving
  • Calories - 368cal
  • Total Fat - 17g
  • Carbohydrates - 12g
  • Dietary Fiber - 2.1g
  • Total Sugars - 3.4g
  • Protein - 38.3g

DIRECTIONS:

Add the oil or ghee to the insert of the Instant Pot and select the Saute function to heat the pot.

Add the onions, and cook, stirring often, until they start to soften and turn translucent, 2-3 minutes.

Add the garlic and ginger and cook for 10-20 seconds only so they do not burn.

Add the chicken and cook, stirring often, 1-2 minutes.

Add the potatoes, spices, curry paste, tomato sauce, and coconut milk. Stir well.

Secure the lid and make sure the valve is closed. Select Manual and set to 10 minutes. The Instant Pot will start on it's own.

After the cooking time is finished, unplug the pot and let it sit for 10 minutes, then quick release the pressure and remove the lid.

Add the peas, put the lid back on and let the peas warm up for a few minutes.

Serve over rice and garnished with fresh cilantro, if desired.

This recipe was adapted from the original by Melskitchencafe.com.

This dish does not photograph really well, but please don't let the images fool you, this meal is fantastic! It is like a bowl full of a warm hug. It is so comforting and filling, but at the same time full of veggies, healthy fats and hearty carbohydrates. Just a well-rounded, naturally gluten-free meal that is nutritious and freaking tasty.

Pro Tip: I love Trader Joe's frozen chopped garlic and ginger cubes. Highly recommend using them, so easy and convenient. I hate throwing out produce that goes bad and this is an easy way to use fresh tasting ingredients that last.

Colleen Saltarelli

Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.

*Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator. The author(s) of the website are not registered dietitians or medical professionals. Any recommendations are made based on our research or personal experience, but shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur as a result of anything you read on this website. Please see Nutritional Disclaimer page for more information.

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Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.