Basic InstaPot Curry
Quick Simple Curry, Perfect for a cold winter's day
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine British, Indian, Thai
Servings 4 people
Calories 283 kcal
- 1 block Curry Seasoning Golden Curry, S&B, Vermont, choose your spice
- 2 ea Potatoes Peeled, 1" Cubes
- 4 ea Carrots Small, peeled, 1"Cubes
- 1 ea Yellow Onion peeled, 1" Dice
- 1 tbsp Ginger-Garlic Paste
- 1 lb Chicken Thighs Boneless, Skinless, 1" Cubes
- 2 Cups Water Hot
- 1 tbsp oil Neutral
Optional
- 1 ea Chili Pepper Jalapeno, Thai, washed, seeded, diced
- 4 oz Mushrooms Cleaned, Quartered
Dissolve curry block in water
Set IP to Saute, add oil
When oil is hot, add chicken and saute to take color 3-5 Minutes
Cancel Saute, add rest of ingredients
Set for manual high pressure, 10 minutes
After 10 minutes, let set (NPR) for 10 minutes
Press cancel and release pressure
Check seasoning, balance taste
Serve with rice, maybe some naan.
Side with Chutneys, and or yogurt, in case you were a little heavy on chili's
One can add additional veggies, like baby sweet corn, fresh green beans, eggplant, zucchini.
(Yes, this makes it more of a stew not a curry, and the curry police will be around shortly to advise me of such, but this is my flurry of curry..)
Calories: 283kcalCarbohydrates: 1gProtein: 18gFat: 22gSaturated Fat: 5gCholesterol: 111mgSodium: 96mgPotassium: 232mgFiber: 1gSugar: 1gVitamin A: 256IUVitamin C: 1mgCalcium: 13mgIron: 1mg