Kathryn Wheeler
@kathrynwhe
Instant Pot Jamaican Curry Chicken
A flavorful and aromatic Jamaican chicken curry made effortlessly in the Instant Pot. This dish features tender chicken thighs, hearty potatoes, and vibrant carrots, all simmered in a rich curry sauce. Serve it over steamed basmati rice for a complete meal that brings the taste of the Caribbean to your table.
Details
- Cuisine:caribbean
- Meal Type:dinner
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:14
- Views:10
Recipe Information
- Prep time20 min.
- Cook time20 min.
- Total time40 min.
- Servings6
Ingredients
- 2 tablespoons
- 1 medium
- 1 tablespoon
- 1 tablespoon
- 2 tablespoons
- 1
- 1/4 teaspoon
- 1 pinch
- to taste
- 2 cups
- 1 1/2 pounds
- 2 medium
- 1 pound
- 3 cups
Cooking Instructions
Follow our step-by-step guide on how to make Instant Pot Jamaican Curry Chicken.
Step 1
Turn on the Instant Pot and select the 'Sauté' function. Add ghee and let it heat up.
Step 2
Once the ghee is hot, add the chopped onion and sauté for 2 to 3 minutes until it starts to become translucent.
Step 3
Stir in the minced garlic and ginger, cooking for about 1 minute until fragrant.
Step 4
Add the Jamaican curry powder, sliced jalapeno, ground thyme, salt, and black pepper. Mix well to combine all the spices.
Step 5
Pour in 1/4 cup of chicken broth, scraping the bottom of the pot to release any browned bits.
Step 6
Add the chicken pieces, cubed potatoes, and baby carrots to the pot, stirring to coat them in the spice mixture.
Step 7
Pour in the remaining chicken broth and ensure everything is well mixed.
Step 8
Close and lock the lid of the Instant Pot. Select 'High Pressure' and set the timer for 6 minutes.
Step 9
Allow the pressure to build, which will take about 10 to 15 minutes.
Step 10
Once the cooking time is complete, let the pressure release naturally for 10 minutes, then carefully use the quick-release method to release any remaining pressure.
Step 11
Unlock and remove the lid, and serve the curry over steamed basmati rice.