Pressure Cooker Chicken Curry

CategoryDifficultyBeginner
Pressure Cooker Chicken Curry
Yields8 Servings
Cook Time20 mins
 1 lb chicken thigh or breast boneless skinless, chopped into bite-sized pieces
 1 tbsp vegetable oil
 1 tbsp garlic minced
 1 small yellow or white onion, chopped
 2 tbsp yellow curry powder
 1 tbsp Thai red curry paste
 1 can coconut milk, full fat
 1 cup water or chicken stock
 1 tbsp brown sugar
 1 tsp fish sauce
 2 tbsp lime juice
 Salt to taste
 Fresh cilantro, chopped
1

Set your pressure cooker on a saute setting.

2

Heat the oil and add the onions and minced garlic. Cook for a few minutes or until the onions are fragrant and soft.

3

Add the yellow curry powder and Thai red curry paste.

4

Pour 1 cup of water or chicken stock into the pot.

5

Add the chicken thigh pieces. Lock the lid into place and change the setting to High for 7 minutes. Once finished, quick-release according to the manufacturer’s instruction manual. Then, unlock the lid and remove it.

6

Change the setting to saute, add the coconut milk and let simmer for 5 to 8 minutes, or longer if you want the sauce to be thicker.

7

Stir in the brown sugar, fish sauce, and lime juice. Taste and add salt to taste.

8

Top with fresh cilantro. If desired, serve over cooked rice.

Ingredients

 1 lb chicken thigh or breast boneless skinless, chopped into bite-sized pieces
 1 tbsp vegetable oil
 1 tbsp garlic minced
 1 small yellow or white onion, chopped
 2 tbsp yellow curry powder
 1 tbsp Thai red curry paste
 1 can coconut milk, full fat
 1 cup water or chicken stock
 1 tbsp brown sugar
 1 tsp fish sauce
 2 tbsp lime juice
 Salt to taste
 Fresh cilantro, chopped

Directions

1

Set your pressure cooker on a saute setting.

2

Heat the oil and add the onions and minced garlic. Cook for a few minutes or until the onions are fragrant and soft.

3

Add the yellow curry powder and Thai red curry paste.

4

Pour 1 cup of water or chicken stock into the pot.

5

Add the chicken thigh pieces. Lock the lid into place and change the setting to High for 7 minutes. Once finished, quick-release according to the manufacturer’s instruction manual. Then, unlock the lid and remove it.

6

Change the setting to saute, add the coconut milk and let simmer for 5 to 8 minutes, or longer if you want the sauce to be thicker.

7

Stir in the brown sugar, fish sauce, and lime juice. Taste and add salt to taste.

8

Top with fresh cilantro. If desired, serve over cooked rice.

Pressure Cooker Chicken Curry