Instant Pot Chicken and Veggie Curry

This fragrant and flavorful chicken and veggie curry is perfect for a quick and easy meal that's bursting with flavor. The Instant Pot makes it even easier, ready in under 30 minutes!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Wash and chop the vegetables.

Step 2

Grate the ginger and mince the garlic.

Step 3

Season the chicken with curry powder, turmeric, salt, and pepper.

Step 4

Add the chopped carrots, bell pepper, broccoli, and onion to the Instant Pot.

Step 5

Pour in the coconut milk, vegetable broth, tomato paste, curry powder, turmeric, salt, and pepper.

Step 6

Stir to combine well.

Step 7

Place the seasoned chicken pieces on top of the vegetables and sauce.

Step 8

Close the lid and set the valve to "sealing."

Step 9

Cook on Manual High Pressure for 7 minutes.

Step 10

Allow the pressure to release naturally for 5 minutes, then release any remaining pressure manually.

Step 11

While the pressure releases, heat a small pan over medium heat.

Step 12

Add the chopped ginger and minced garlic to the pan and cook for 30 seconds, until fragrant.

Step 13

Once the pressure has released, add the ginger and garlic to the Instant Pot.

Step 14

Stir the curry to combine everything.

Step 15

Serve over rice or noodles.