Jamaican Curry Chicken And Coconut Rice Instant Pot Recipes

INSTANT POT® COCONUT CURRY CHICKEN

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add coconut oil; when hot, add onion and cook for 1 minute. Add 2 tablespoons curry powder and garlic. Mix well and cook for 2 minutes. Turn off Saute function. Stir in diced tomatoes, tomato sauce, chicken broth, and sugar.
• Poke holes into each chicken breast using a fork. Sprinkle with salt, pepper, and remaining curry powder. Add seasoned chicken to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 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 remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Remove chicken; use 2 forks to shred the meat and return it to the pot. Turn on Saute function; cook and stir until liquid is lightly boiling, 2 to 3 minutes.
• Turn pressure cooker to Keep Warm. Add coconut milk and stir well; cook for 10 minutes more to allow flavors to come together.

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.

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:

• 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.