Instant-Pot Jamaican Curry Chicken
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 720
- Total Fat
- 17 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 187 milligrams
- Sodium
- 645 milligrams
- Carbohydrates
- 89 grams
- Dietary Fiber
- 6 grams
- Sugar
- 4 grams
- Protein
- 50 grams
- Total: 40 min
- Active: 15 min
Ingredients
1 1/2 cups long-grain white rice
2 tablespoons vegetable oil
1 onion, chopped
1 3/4 pounds skinless, boneless chicken thighs
2 tablespoons Jamaican curry powder
1/2 teaspoon dried thyme
Kosher salt and freshly ground pepper
2 cloves garlic, minced
1 tablespoon minced fresh ginger
1/2 to 1 habanero chile pepper, minced
1 pound russet potatoes, roughly chopped
2 large carrots, roughly chopped
1 cup low-sodium chicken broth
Jamaican hot sauce, for serving
Directions
- Cook the rice as the label directs. Set aside off the heat, about 5 minutes, then fluff with a fork.
- 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.
- 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.
- Divide the rice and curry among bowls. Serve with hot sauce.