Instant Pot Chicken Curry


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.

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