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–+ servings

Basic InstaPot Curry

Quick Simple Curry, Perfect for a cold winter's day
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Main Course
Cuisine: British, Indian, Thai
Calories: 283
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 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

Equipment

  • InstaPot

Method
 

  1. Dissolve curry block in water
  2. Set IP to Saute, add oil
  3. When oil is hot, add chicken and saute to take color 3-5 Minutes
  4. Cancel Saute, add rest of ingredients
  5. Set for manual high pressure, 10 minutes
  6. After 10 minutes, let set (NPR) for 10 minutes
  7. Press cancel and release pressure
  8. Check seasoning, balance taste

Nutrition

Calories: 283kcalCarbohydrates: 1gProtein: 18gFat: 22gSaturated Fat: 5gCholesterol: 111mgSodium: 96mgPotassium: 232mgFiber: 1gSugar: 1gVitamin A: 256IUVitamin C: 1mgCalcium: 13mgIron: 1mg

Notes

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..)

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