Instant Pot Chicken Curry

Step 1

Turn pot to sauté mode. Place cumin and ginger in dry pot. Stir fry for about 1 minute or until it becomes aromatic. Do not let ingredients brown.

Step 2

Add oil, chicken, salt, garlic powder, sugar, curry powder and red pepper paste. Stir to mix all ingredients well, browning the chicken lightly on all sides.

Step 3

Pour coconut milk and stir. **Add tomato sauce to reduce spice if you wish. We find this recipe perfect without the tomato sauce.**

Step 4

Cover, lock pressure cooker, turn the valve to sealed and set to cook on high pressure for 8 minutes. Allow the chicken to naturally release for 5 minutes, then open the valve to release all the pressure.

Step 5

Serve with rice and garnish with cilantro.