Gluten Free Instant Pot Chicken Curry
- 1 lb. chicken breast
- 1 zucchini, diced
- 8 oz. mushrooms, sliced
- 3 small potatoes, peeled & diced
- 1 small white onion, diced
- 10.5 oz. can diced pineapple chunks
- 13.6 oz. can coconut milk (or 1 & 3/4 cups coconut milk)
- 3 Tbsp. curry powder
- 1 Tbsp. brown sugar
- 1 Tbsp. fresh ginger, grated (or ground ginger)
- 1 tsp. salt
- 1/4 tsp. pepper
- 3 tsp. cornstarch
- green onions for topping (optional)
- Chop & dice vegetables. Set aside.
- Cut chicken into chunks.
- Turn on Instant Pot. Press “Saute”. After the Instant Pot beeps 3x, spray the pot with cooking spray and add chicken. Saute for 2-3 minutes, then press “Cancel” on the Instant Pot.
- Add the rest of the ingredients (EXCEPT FOR THE CORNSTARCH & GREEN ONIONS) to the pot. Mix together.
- Close the lid, turn the vent to “Sealing” and press the “Pressure Cook” button. Set the timer to 5 minutes and cook on High Pressure. (It will take your Instant Pot around 25-35 minutes to warm up.)
- When the Instant Pot is done cooking, press “Cancel” and wait for the pressure to release naturally.
- Once pressure is released, take the lid off the Instant Pot. Then mix together the cornstarch with one tablespoon of water. Add that mixture to the Instant Pot and stir together. It should thicken after a few minutes, stirring occasionally.
- Serve over rice & enjoy!
Hello blog, it has been awhile!
A few weeks back my parents had some out-of-town friends over for a visit, and their friends made them some homemade chicken curry. My husband and I went over for lunch, and my parents served us the leftover curry. It was then that I remembered that DANG I love curry. So here we are. I found a recipe on Happy Foods Tube, modified it a bit, and ended up with the recipe above.
I decided to add potatoes because the curry my parents served us had potatoes, and I thought it was a nice addition to the meal overall. I omitted the raisins because – and don’t get me wrong I actually do enjoy raisins and will snack on them during the week – I just couldn’t picture myself enjoying raisins in any cooked meal. And my husband couldn’t either. But that’s what is so great about most recipes – you can modify them to fit you and your family’s specific needs.
Take this curry, for example. You could add peppers, broccoli, green beans, sweet potatoes, peas – probably just about any vegetable. If it works in a stir-fry, it’ll work well with curry. All that to say, be cautious when experimenting with the Instant Pot. It’s safest to stick with tried and true recipes. If you plan to experiment, I’d recommend research beforehand. It’s good to know what works and what doesn’t.