How to Make Instant Pot® Curried Chicken Thighs - A Step-by-Step Guide

Looking for a delicious and flavorful dish that can be made in a hurry? Instant Pot® Curried Chicken Thighs are the perfect solution. With a blend of aromatic spices and tender chicken thighs, this recipe is sure to become a favorite in your household. The Instant Pot® makes this dish quick and easy to prepare, making it an ideal option for a busy weeknight dinner or a last-minute get-together with friends.

Curried chicken is a popular dish in many cultures, and for good reason. The c...

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Ingredients

  • 4 (6 ounce) chicken thighs
  • 2 teaspoons mild yellow curry powder (such as Savory Spice®)
  • 1 teaspoon honey powder (such as Savory Spice®)
  • ¾ teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 small onion, cut in half and thinly sliced
  • 4 cloves garlic, minced
  • 1 tablespoon minced fresh ginger root
  • 1 (14.5 ounce) can diced tomatoes
  • 1 tablespoon tomato powder
  • ½ cup coconut milk
  • 1 teaspoon ground cumin
  • 1 tablespoon mild yellow curry powder (such as Savory Spice®)

Information

  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Additional Time: 15 mins
  • Total Time: 1 hr 15 mins
  • Servings: 4
  • Yield: 4 servings

  • Season chicken thighs with 2 teaspoons curry powder, honey powder, salt, and black pepper.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil and butter. Add chicken and cook until browned, 2 to 3 minutes per side. Transfer to a plate. Add onion; cook and stir until soft and translucent, about 5 minutes. Add garlic and ginger; cook until fragrant, about 2 minutes. Return chicken to Instant Pot®. Add tomatoes and tomato powder. Close and lock the lid.
  • Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Switch to the quick-release method according to manufacturer's instructions and release remaining pressure for about 5 minutes. Unlock and remove the lid.
  • Turn on Saute function. Add coconut milk, cumin, and remaining curry powder to the pot. Cook until sauce has thickened, about 5 minutes.
  • Nutrition

    472 cal.

    • Total Fat: 34g
    • Saturated Fat: 13g
    • Cholesterol: 113mg
    • Sodium: 721mg
    • Total Carbohydrate: 11g
    • Dietary Fiber: 3g
    • Total Sugars: 3g
    • Protein: 31g
    • Vitamin C: 13mg
    • Calcium: 84mg
    • Iron: 6mg
    • Potassium: 571mg