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Instant Pot® Chicken Thighs and Vegetables
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
70 minutes
Instant Pot curried coconut chickpea stew with tender chicken and veggies for a flavorful meal.
Ingredients:
  • 1 tablespoon vegetable oil
  • 2 medium onions, diced
  • 3 pounds boneless, skinless chicken thighs, diced
  • 1.5 pounds baby potatoes, halved
  • 4 medium carrots, cut into large pieces
  • 2 (15 ounce) cans chickpeas, drained
  • 1 (10 ounce) can diced tomatoes and green chiles, mild
  • 1 (10 ounce) can diced tomatoes and habanero peppers
  • 10 ounces water
  • 3 cubes chicken bouillon, or more to taste
  • 2 teaspoons curry powder
  • 2 teaspoons garlic powder
  • 1 teaspoon ground ginger
  • 1 teaspoon salt, or more to taste
  • 1 (16 ounce) can coconut milk
Instructions:
  • In a multi-functional pressure cooker set to Saute, heat oil. Add onion and saute until translucent, about 5 minutes. Add chicken and cook until browned, 3 to 5 minutes. Cancel Saute function.
  • Place the potatoes, carrots, chickpeas, both cans of diced tomatoes, water, bouillon cubes, curry powder, garlic powder, ginger, and salt into the pot. Seal the lid securely, then choose high pressure following the manufacturer's guidelines. Set the timer for 15 minutes, allowing 10 to 15 minutes for pressure to rise.
  • Follow the manufacturer's instructions to naturally release pressure for 10 to 40 minutes. Unlock the lid and mix in the coconut milk.

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