How to Make Instant Pot® Jamaican Chicken Curry - A Step-by-Step Guide

Jamaican cuisine is known for its bold and vibrant flavors, and one dish that perfectly embodies this is Jamaican chicken curry. This dish is made with a rich and fragrant curry sauce, tender chunks of chicken, and a medley of vegetables, all simmered together to create a delicious and comforting meal. While traditional Jamaican chicken curry can take hours to make, this Instant Pot® version cuts down on the cooking time without sacrificing any of the flavor.

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Ingredients

  • 2 tablespoons ghee
  • 1 medium onion, chopped
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh ginger
  • 2 tablespoons Jamaican curry powder
  • 1 fresh jalapeno pepper, seeded and sliced
  • ¼ teaspoon ground thyme
  • 1 pinch salt and ground black pepper to taste
  • 2 cups chicken broth
  • 1 ½ pounds boneless, skinless chicken thighs, cut into 3 pieces each
  • 2 medium potatoes, peeled and cubed
  • 1 pound baby carrots
  • 3 cups steamed basmati rice

Information

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Additional Time: 15 mins
  • Total Time: 50 mins
  • Servings: 6
  • Yield: 6 servings

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat ghee. Add onion and cook until starting to turn clear, 2 to 3 minutes. Add garlic and ginger and cook, stirring, until garlic is fragrant, about 1 minute. Stir in Jamaican curry powder, jalapeno, thyme, salt, and pepper until well combined.
  • Pour in 1/4 cup of chicken broth, scraping off the browned bits from the bottom of the inner pot. Add chicken pieces, potatoes, and carrots; stir until well coated with the spices and seasonings. Pour in remaining chicken broth. Close and lock the lid.
  • Select high pressure according to manufacturer's instructions; set timer for 6 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. Release pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Serve over steamed rice.
  • Nutrition

    330 cal.

    • Total Fat: 17g
    • Saturated Fat: 6g
    • Cholesterol: 84mg
    • Sodium: 542mg
    • Total Carbohydrate: 23g
    • Dietary Fiber: 5g
    • Total Sugars: 6g
    • Protein: 22g
    • Vitamin C: 19mg
    • Calcium: 60mg
    • Iron: 3mg
    • Potassium: 719mg