Pressure Cooker Chicken Curry With Rice Recipes

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PRESSURE-COOKER CHICKEN CURRY



Pressure-Cooker Chicken Curry image

I came up with this pressure-cooker chicken curry after searching for a flavorful chicken dinner. Making it in a pressure cooker, like an Instant Pot, means it's easy to whip up on weeknights. Plus, leftovers taste great for lunch. -Jess Apfe, Berkeley, California

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 15

2 tablespoons olive oil or ghee, divided
1 pound boneless skinless chicken thighs, cubed
1 large onion, chopped
1 teaspoon curry powder
1/2 teaspoon ground turmeric
1/4 teaspoon ground cumin
1/2 cup chicken broth
1 can (14-1/2 ounces) diced tomatoes, undrained
2 tablespoons tomato paste
2 garlic cloves, minced
2 teaspoons minced fresh gingerroot
1 teaspoon sugar
1/2 teaspoon salt
1 tablespoon cornstarch
Chopped fresh cilantro

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.

Nutrition Facts :

PRESSURE COOKER CHICKEN CURRY WITH RICE



Pressure Cooker Chicken Curry With Rice image

This warm, tasty dish was my first-ever pressure cooker recipe. It is fast, nutritious, and most importantly - delicious!

Provided by LearningKat

Categories     Poultry

Time 18m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
1 medium onion, chopped
1 green pepper, chopped
4 boneless skinless chicken thighs, cut in two-inch pieces
2 cups uncooked long-grained white rice
1 tablespoon curry powder
1 cup chicken broth
0.5 (15 ounce) can diced tomatoes
0.5 (15 ounce) jar curry sauce

Steps:

  • 1. Set your pressure cooker to brown. Add one tablespoons olive oil and heat it up.
  • 2. Saute the chicken until lightly golden - remove from the cooker with a slotted spoon.
  • 3. Add the other tablespoons of olive oil and heat it up. Add the pepper and onion and saute until somewhat softened.
  • 4. Add the two cups of rice to the cooker, and stir well.
  • 5. Add the broth, curry powder, and chicken and stir again.
  • 6. Distribute the tomatoes and simmer sauce over the top of the rice, veggie and chicken mixture. DO NOT STIR THESE IN - just let them rest o top.
  • 7. Set the cooker to 15 psi, and set it for 8 minutes.
  • 8. Once time is up, wait five minutes while some of the pressure releases naturally.
  • 9. After five minutes, use whatever your quick release method is on your pressure cooker to release the rest of the pressure.
  • 10. Mix everything well and ENJOY!

Nutrition Facts : Calories 530.1, Fat 10.7, SaturatedFat 1.9, Cholesterol 57.3, Sodium 374.6, Carbohydrate 84.2, Fiber 4.8, Sugar 4.1, Protein 22.2

PRESSURE COOKER CHICKEN CURRY



Pressure Cooker Chicken Curry image

This is an adaptation of a few chicken curry recipes. This is a great meal to serve on a cold winter's day. Easy to prepare and very quick in the pressure cooker. Freezes well for once a month cooking.

Provided by afaivre

Categories     Chicken Thigh & Leg

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
8 skinless chicken quarters (cut up if desired)
2 large onions
4 garlic cloves
2 tablespoons curry powder (all in one blend to make it simple)
1 green apple, diced (about 1 cup)
1 (14 ounce) chicken broth or 1 cup water
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons flour
1 cup yogurt
4 cups cooked rice

Steps:

  • Add oil to a very hot pressure cooker pot.
  • Brown the cut up chicken pieces nicely on all sides, remove to rest.
  • Add the onions and sauté till light golden brown.
  • Add Garlic and sauté until onions are dark golden brown.
  • Add the curry powder to the pot and stir until fragrant.
  • Add the diced apple, water, salt and pepper.
  • Return Chicken to the pot.
  • Stir once again to distribute evenly.
  • Place lid on pressure cooker tightly.
  • Heat on high until the weight begins to jiggle. Lower heat immediately to a level that keeps the weight just barely moving. Cook for 12 minutes.
  • Remove pot from heat. When the pressure has been reduced, open the pot. Stir the ingredients very gently.
  • Combine 2 Tbsp flour and yogurt together.
  • Stir some of the hot liquid from the pot into the yogurt mixture, then pour the mixture into the pot and stir to blend. Simmer for 5 minutes on a low heat.
  • Serve over hot fluffy rice.

CHICKEN DELIRIOUS AND BUTTERED RICE (FOR PRESSURE COOKER)



Chicken Delirious and Buttered Rice (for Pressure Cooker) image

For all you fans of my 'Chicken Vicious', here is the Polynesian counterpart. Sweet, tangy, easy, spicy, and absolutely the best Polynesian chicken dish you ever tasted! For all you pressure cooker fans, this is a snap. This will also work in a regular Dutch oven, but the cook time will be about 3 times as long.

Provided by TOCOYOTE

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Healthy

Time 1h

Yield 8

Number Of Ingredients 16

2 onions, chopped
2 green bell peppers, chopped
4 carrots, cut into match-stick size pieces
1 pound skinless, boneless chicken breasts, cut into cubes
1 cup orange juice
1 cup whiskey
1 cup brown sugar
¾ cup vinegar
1 teaspoon red pepper flakes, or more to taste
2 teaspoons ground ginger
1 teaspoon Asian (toasted) sesame oil
2 ½ cups water
1 ¼ cups white rice
1 tablespoon butter, or to taste
½ cup orange juice
1 tablespoon cornstarch

Steps:

  • Place onions, green bell peppers, and carrots in the pressure cooker; add chicken. Whisk 1 cup orange juice, whiskey, brown sugar, vinegar, red pepper flakes, ginger, and sesame oil together in a bowl; pour over chicken mixture. Stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build. COUNT BOTH IN COOK TIME
  • While chicken is cooking, combine water and rice in a microwave-safe casserole dish. Cook on high in microwave until water is absorbed and rice is tender, 15 to 20 minutes. Stir butter into rice; toss well.
  • Release pressure from the pressure cooker using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
  • Whisk 1/2 cup orange juice and cornstarch together in a bowl; stir into hot chicken mixture until whiskey sauce is thickened. Serve chicken over the hot buttered rice.

Nutrition Facts : Calories 425.5 calories, Carbohydrate 66 g, Cholesterol 33.1 mg, Fat 3.7 g, Fiber 3 g, Protein 14.7 g, SaturatedFat 1.5 g, Sodium 70.6 mg, Sugar 35.3 g

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