Instant Pot Curry Chicken Thighs

 Instant Pot Curry Chicken Thighs

I played around with some ingredients I had on hand to try making a Curry Chicken in my 6 quart Instant Pot and I was richly rewarded and willing to share with you! Remember to halve for 3 qt Instant Pots.

Want more recipes like this?  Check out my Leisure Adventure cookbook at: https://smallkitchenbigflavors.blog/

Serves 3

Ingredients:

5  bone in chicken thighs

1 1/2 tbsp. vegetable oil

1 1/2 tbsp. coconut oil

1/2 red onion, chopped

2/3 cup organic chicken broth

12 oz. evaporated milk

1 tsp garlic powder

1/4 tsp ground cayenne pepper

1/2 tsp ground ginger powder

4 tsp curry powder

4 1″ x 1″ slices of crystalized ginger, diced

1 lime

Directions

  1. Turn Instant Pot on to saute’, pour vegetable oil and coconut oil in to the pot.
  2. Saute’ red onion and chicken for 5 – 7 minutes.
  3. In a bowl combine remaining ingredients and pour the mixture into the Instant pot.
  4. Set Instant Pot on Manual, 30 minutes High Pressure.
  5. Let Instant Pot naturally depressurize.
  6. Garnish with chopped Thai basil and dried coconut (optional).

 

Mary Jane Curry

Mary Jane Curry and husband Jeff love RVing and travel in a 2013 Roadtrek RS Adventurous motorhome. She is a Nurse Practitioner, Physician Assistant and Registered Nurse in Emergency and Occupational Medicine, and is nearing retirement and has great enthusiasm for the travels and adventures awaiting. Her love of food science and food presentation led her to pursue a secondary career about 10 years ago when she became a certified Personal Chef and owner of Custom Cuisine in Southern California. She received her training and certification through the United States Personal Chef Association, an organization with Personal Chef membership in both the US and Canada. She plans to share many recipes here for RVers!