Name: Instant Pot Chicken Potato Curry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6
Ingredients: 2 lb chicken thighs; 1 lb potatoes (quartered); 1 apple (chooped); 4 garlic cloves (minced); 3 tbsp ginger (minced); 2 tsp olive oil; 1 small onion (chopped); 2 cups diced tomatoes; 1 cup coconut milk; 1 cup chicken broth; 2 tbsp curry powder; 1/2 tsp salt; 1/2 tsp black pepper; 2 tbsp garam masala; 1 tsp turmeric powder; 1 tsp coriander powder; 1 tsp cumin seeds

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Best chicken potato curry you will ever have with amazing spices and aroma. You can serve it with rice or quinoa.

4.5 from 2 votes

Instant Pot Chicken Potato Curry

Course Main Course

Cuisine Indian

Keyword Chicken Potato Curry, chicken thighs, Potatoes

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Servings 6

Calories 508 kcal

Ingredients

2 lb chicken thighs
1 lb potatoes quartered
1 apple chooped
4 garlic cloves minced
3 tbsp ginger minced
2 tsp olive oil
1 small onion chopped
2 cups diced tomatoes
1 cup coconut milk
1 cup chicken broth
2 tbsp curry powder
1/2 tsp salt
1/2 tsp black pepper
2 tbsp garam masala
1 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin seeds

Instructions

Turn on the instant pot and select sauté.
Add olive oil, apple, ginger, onions and sauté for 3 minutes.
Add spices and garlic and sauté for 2 minutes.
Add chicken, potatoes, tomatoes, coconut milk and chicken broth in the instant pot.
Select Cancel and close the lid.
Set instant pot to Manual at high pressure and cook for 10 minutes. Release the pressure quickly through steam vent.
Open the lid, garnish with cilantro and serve.