Pressure Cooker Chicken Curry

For 6 servings, Pressure Cooker Chicken Curry keeps the list centered on olive oil, curry powder and thinly sliced onion. Set aside about 30 minutes.

• Yield 6 servings
• Ready in 30 minutes
• Prep 15 minutes
• Cook 15 minutes

Ingredients

• 1 tablespoon olive oil (can sub canola, vegetable or avocado oil)
• 2 tablespoons curry powder
• 1/2 cup thinly sliced onion
• 1 tablespoon minced garlic (about 4 medium sized cloves)
• 1 tablespoon minced or grated ginger (about 1-inch piece of ginger (freeze for easier grating or chopping))
• 2 cups chopped Roma tomatoes
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 (14-ounce) can light coconut milk
• 1 (8-ounce) can tomato sauce
• 1 tablespoon sugar
• 1 1/2 to 2 pounds boneless skinless chicken breasts (cubed)
• Hot cooked rice or quinoa, for serving

Instructions

1. In a stovetop or electric pressure cooker, heat the oil (use the Saute function on the InstantPot) until rippling and hot. Add the curry powder and cook, stirring constantly, for 30-45 seconds. Add the onion, garlic and ginger. Cook another 30 seconds, stirring constantly.
2. Add the tomatoes (and any liquid), salt, pepper, coconut milk, tomato sauce, and sugar. Close the lid on the pressure cooker. For a stovetop pressure cooker, bring to high pressure and cook for 10 minutes. For an electric pressure cooker, set the timer for 12 minutes at high pressure (on an InstantPot --> Manual --> dial down to 12 minutes).
3. Carefully release the pressure using quick release and remove the lid.
4. Lightly season the chicken with salt and pepper and add to the pressure cooker. Cook for another 3 minutes at high pressure. Let the pressure naturally release before removing the lid.
5. Season to taste with salt and pepper. See the note above if you want to thicken the curry a bit. Serve over hot, cooked rice or quinoa.

Give it a minute off the heat, then serve it while it is still hot.