Instant Pot Yellow Chicken Curry and Jasmine Rice

By Foodiewife

A thai-style coconut curry with moist bites of chicken, tender bites of yellow potatoes, vibrant turmeric and curry powder all made quickly at home in your electric pressure cooker. Bonus: The jasmine rice is cooked at the same time and in the same pot!

Ingredients

• 1 tsp olive oil
• 1 medium yellow or white onion, diced
• 2 garlic cloves, minced
• 1 lb Russet potatoes, peeled and cut into bite-size cubes
• 1 1/2 lbs boneless skinless chicken breasts (uncooked), cut into bite-size cubes
• 1 (15 oz) can chickpeas, rinsed and drained (OPTIONAL)
• 2 Tbsp brown sugar
• 1 Tbsp minced fresh ginger
• 1 tsp ground turmeric
• 1 tsp curry powder
• 1/2 tsp ground corinader seed
• 1 tsp kosher salt
• 1/2 tsp crushed red pepper
• 2 cups chicken broth (you can also use 2 tsp better than bouillon and 2 cups water)
• 1 1/2 cups water
• 1 1/2 cups jasmine rice, rinsed
• 1 (13.5 oz) can coconut milk
• 3 Tbsp cornstarch
• 3 Tbsp water
• 1 lime, juiced
• Salt and pepper
• Cilantro, for garnish

Details

Adapted from 365daysofcrockpot.com

Preparation

Step 1

Turn your Instant Pot to the saute function and adjust to the highest setting. Pour the oil into the pot. When the oil heats up add in the onion and garlic. Saute until translucent for about 3-5 minutes. Turn the saute function off.
Add in the potatoes, chicken, chickpeas (optional) brown sugar, ginger, turmeric, curry powder, coriander, salt, crushed red pepper and chicken broth. Stir well.
In an oven safe bowl (like a corningware or pyrex) that fits inside your Instant Pot combine the 1 1/2 cups water and 1 1/2 cups rinsed rice. Place the trivet that came with your Instant Pot on top of the chicken with the handles up. Place the rice dish on top of the trivet.
Cover the Instant Pot and secure the lid. Make sure valve is set to “sealing.” Press the manual button and set the timer to 5 minutes (high pressure). When the timer beeps allow the pot to sit there for 10 minutes. Release any remaining pressure by moving the valve to “venting.” Remove the lid.
Using hot pads carefully remove the bowl of rice. The bottom of the rice dish will be dirty, so be careful where you set it. Give a quick stir to the chicken and sauce. Turn the Instant Pot to the saute function. Stir in the can of coconut milk. In a small bowl stir together the cornstarch and 3 Tbsp of water until smooth. Stir the cornstarch slurry into the Instant Pot. Stir in lime juice and salt and pepper to taste. Once the curry is thickened scoop some rice into a bowl and ladle the curry on top. Garnish with cilantro and enjoy! We served ours with naan bread as well–yum yum!