Instant Pot Jamaican Chicken Curry Recipes

JAMAICAN CURRY CHICKEN AND COCONUT RICE (INSTANT POT)

Steps:

• Heat olive oil in Instant Pot on saute mode. Add onion and green pepper. Saute until softened, about 5 minutes. Remove from pot and set aside. Turn off heat.
• Add curry powder and cumin to pot. Stir for about 30 seconds (pot will still be hot and spices will become fragrant). Then, stir in thyme, garlic, salt, lime juice, chili powder, all spice, and chicken broth.
• Add chicken to pot. If you don't mind the vegetables being very soft, you can stir them in at this point as well. However, if you don't want them too soft, wait and stir them in after the chicken is cooked. Cover and cook on high for 11 minutes. Let natural release for 10 minutes.
• Remove chicken and shred with two forks. Return to pot and stir peppers and onions if you haven't already done so.
• In a medium sized pot, bring water, coconut milk and salt to a boil. Once boiling in stir in rice, cover, and reduce to simmer. Let simmer for 15 minutes, or until liquid is absorbed.
• Serve chicken over rice.

JAMAICAN CHICKEN CURRY

Steps:

• Heat the Instant Pot on Sauté and once it is hot, add the oil. When the oil is hot, add ginger and garlic, and stir for 20 seconds.
• Add chopped onion and mix well (about 1-2 minutes).
• Add the Jamaican curry powder, the sliced scotch bonnet pepper, thyme, salt and allspice and mix well.
• At this point, if you have any browning or sticking that has occurred, use 1/4-1/3 cup of water to deglaze, scraping well, and allowing the water to evaporate.
• Add chicken, potato, and 1 cup of water and set your Instant Pot to cook on high pressure for 6 minutes. If you are NOT using potatoes, reduce water to 1/2 cup.
• Allow the pot to sit undisturbed for 10 minutes and then release all remaining pressure. Stir and serve.

INSTANT POT® JAMAICAN CHICKEN CURRY

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat ghee. Add onion and cook until starting to turn clear, 2 to 3 minutes. Add garlic and ginger and cook, stirring, until garlic is fragrant, about 1 minute. Stir in Jamaican curry powder, jalapeno, thyme, salt, and pepper until well combined.
• Pour in 1/4 cup of chicken broth, scraping off the browned bits from the bottom of the inner pot. Add chicken pieces, potatoes, and carrots; stir until well coated with the spices and seasonings. Pour in remaining chicken broth. Close and lock the lid.
• Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Serve over steamed rice.

INSTANT POT JAMAICAN CHICKEN CURRY

Steps:

• If doing pot in pot rice, rinse under cold water until the water runs clear and set aside.
• Set the pot to saute and add the oil.
• When the oil is hot add the onions followed by the garlic and ginger. Fry for a couple of minutes.
• Add the curry powder, thyme and scotch bonnet chili. Season to taste and mix together.
• Now add the chicken, potato and water. Mix again.
• Add a tall trivet followed by the rice in a suitable container. Add the water and salt to the rice.
• Put the lid on the pot and set to high pressure for 8 minutes.
• Leave under pressure for another 10 minutes and then do a quick release.
• When the pin drops, remove the rice and trivet. Now stir everything together.
• Serve over the rice and enjoy!

JAMAICAN CHICKEN CURRY

Steps:

• Press the Sauté button on your Instant Pot. Add the oil, and sauté the onions and carrots until the onions are translucent.
• Add in everything else to the Instant Pot, stir, secure the lid and close the vent. Press the manual button, and adjust to 25 minutes on high pressure.
• When the cooking time is up, turn off the Instant Pot and open the steam valve for a quick release. When the steam is completely gone, open the lid.
• Serve over brown rice or riced cauliflower.

PRESSURE-COOKER CHICKEN CURRY

Steps:

• Select saute or browning setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add 1 tablespoon oil. When oil is hot, brown chicken. Remove. Add remaining 1 tablespoon oil to pan. Add onion, curry, turmeric and cumin. Cook and stir until onion is tender, 3-5 minutes. Add broth, stirring to loosen browned bits from pan. Stir in tomatoes, tomato paste, ginger, garlic, sugar, chicken and salt. Press cancel. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally. Press cancel. Select saute setting and adjust for medium heat. In a small bowl, whisk together cornstarch and 1 tablespoon of water. Add cornstarch mixture to pot and let simmer, uncovered for 5 minutes. , Serve in shallow bowls with rice or naan. Sprinkle with cilantro.

INSTANT POT® INDIAN CHICKEN CURRY

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter and cook onion until soft and translucent, about 3 minutes. Add garlic and ginger; cook until tender, about 1 minute. Add chicken; cook until golden, about 5 minutes. Add tomato sauce, coriander, chili powder, salt, garam masala, turmeric, pepper, cumin, and bay leaf. Close and lock the lid. Select poultry according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.