Instant-Pot Jamaican Curry Chicken

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  • Level: Easy
  • Total: 40 min
  • Active: 15 min
  • Yield: 4 servings
Curry can be time-consuming to put together from scratch, but cooking it inside an Instant Pot makes it quick and easy! We used Jamaican curry powder in this recipe; it's heavy on allspice, cumin and turmeric, making it perfect for enjoying on chilly winter nights.



  1. Cook the rice as the label directs. Set aside off the heat, about 5 minutes, then fluff with a fork.
  2. Heat the vegetable oil in a 6-quart Instant Pot set to sauté. Add the onion and cook, stirring occasionally, until translucent, 4 to 5 minutes. Meanwhile, cut the chicken thighs into 3-inch chunks; place in a large bowl. Toss well with the curry powder and thyme; season with salt and pepper.
  3. Add the garlic, ginger and habanero to the Instant Pot and cook 1 minute. Add the chicken, potatoes, carrots and chicken broth, then put on and lock the lid, making sure the steam vent is in the sealing position. Set to pressure-cook on high for 18 minutes. When the time is up, carefully turn the steam valve to the venting position to release the pressure.
  4. Divide the rice and curry among bowls. Serve with hot sauce.