Step 1

Heat the Instant Pot on Sauté and once it is hot, add the oil. When the oil is hot, add ginger and garlic, and stir for 20 seconds.

Step 2

Add chopped onion and mix well (about 1-2 minutes).

Step 3

Add the Jamaican curry powder, the sliced scotch bonnet pepper, thyme, salt and allspice and mix well.

Step 4

At this point, if you have any browning or sticking that has occurred, use 1/4-1/3 cup of water to deglaze, scraping well, and allowing the water to evaporate.

Step 5

Add chicken, potato, and 1 cup of water and set your Instant Pot to cook on high pressure for 6 minutes. If you are NOT using potatoes, reduce water to 1/2 cup.

Step 6

Allow the pot to sit undisturbed for 10 minutes and then release all remaining pressure. Stir and serve.