Hi, I'm Parker 👋, developer of Recipe Cart.
Check out my other project- Vaia Vegan Proteins

instant pot chicken curry



Your Recipes

Prep Time: 20 minutes

Cook Time: 5 minutes

Total: 25 minutes

Servings: 6


Remove All · Remove Spices · Remove Staples

Export 11 ingredients for grocery delivery


Opens new tab and helps creators monetize

Step 1

Set Instant Pot to sauté mode and add oil into inner pot. Once oil is hot add onion and stir fry for 1-2 minutes or until aromatic. Add garlic, stirring another minute. Add chicken, kosher salt, curry powder, and ginger. Stir 2 minutes until aromatic and chicken turns opaque on exterior.

Step 2

Add fire-roasted tomatoes with juices, coconut milk (be sure to shake can well before opening,) and stir to combine well. Once mixture is smooth, add the bay leaves and lentils. Seal lid closed and set on pressure cook for 5 minutes. Keep in mind it will take pressure cooker a bit of time to reach high pressure status, before it automatically starts its 5 minute countdown,

Step 3

Do Quick Release once timer goes off. If needed, add kosher salt or about 1 tsp chili pepper, to taste. If desired, serve with slices of fresh lemon and chopped cilantro. Serve warm, with pita bread, naan bread, or over Jasmine rice.

Top Similar Recipes from Across the Web