Instant Pot Chicken Curry

1. 

INGREDIENTS

• 1 ½ pounds skinless and boneless chicken thighs
• 1 (14 ounce) can coconut milk
• 3 teaspoons curry powder
• 1 ½ teaspoons salt, adjust to taste
• 1 teaspoon garlic powder
• ½ teaspoon ground ginger or inch minced fresh ginger
• ¼ teaspoon black pepper
• ⅛ – ¼ teaspoon cayenne, adjust to taste
• Cilantro, optional
• METHOD
• Add all of the ingredients to an instant pot, secure the lid, close the pressure valve and cook for 5 minutes at high pressure.
• Naturally release pressure (or NPR for 10 minutes, then release pressure).
• Using two forks, shred the chicken right into the curry (or you can remove the chicken and cut it into chunks if you prefer)
• Garnish with cilantro and serve with basmati rice or cauliflower riced if desired.