Easy Instant Pot Chicken & Potato Curry
1 lb organic ground chicken (could also use 1 lb of chicken thighs)
1 yellow onion
3 small-medium red skinned potatoes
1/2 tsp turmeric
1/4 tsp red chili powder
1 tsp garam masala
1 tsp coriander powder
1 tsp cumin seeds
1/4 tsp amchur powder or 1 tbsp lemon juice
1 tsp ground ginger
1 5.4 oz can of coconut cream
1 tbsp minced garlic
1/2 tsp salt (or more to taste)
1 tbsp cooking oil (I use ghee or coconut oil)
1/2 cup water
Chopped cilantro for garnish
Wash and rinse potatoes, and chop potatoes into one inch cubes, skin on.
Dice onions into small pieces.
Set Instant Pot to saute mode. Add in oil, onions, and cumin seeds and let cumin seeds fry for a little. Then add ground chicken (or chicken thighs) and spices.
Saute ground chicken (or chicken thighs) in sauteed onions and spices for 4-5 minutes until chicken is no longer pink.
Add in chopped potatoes and mix in well with chicken, onions, and spices. Saute for another 2-3 minutes.
Add 1/2 cup of water.
Set Instant Pot to pressure cook on high for 5 minutes if using ground chicken and 10 minutes if using chicken thighs. Make sure pressure valve is set to “sealing” on lid.
Once Instant Pot beeps and pressure cooking has finished, quick release Instant Pot by turning valve to “venting” on lid.
Once steam has fully released, open lid and taste curry. Add coconut cream and mix well.
Adjust seasonings, spice, and salt as needed.
Remove curry into a bowl. Garnish with cilantro. Serve hot!