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Instant Pot® Jamaican Chicken Curry
Instant Pot® Jamaican Chicken Curry
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Quick and easy Instant Pot® Jamaican chicken curry with potatoes and carrots.
Ingredients:
  • 2 tablespoons ghee
  • 1 medium onion, chopped
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh ginger
  • 2 tablespoons Jamaican curry powder
  • 1 fresh jalapeno pepper, seeded and sliced
  • 0.25 teaspoon ground thyme
  • 1 pinch salt and ground black pepper to taste
  • 2 cups chicken broth
  • 1.5 pounds boneless, skinless chicken thighs, cut into 3 pieces each
  • 2 medium potatoes, peeled and cubed
  • 1 pound baby carrots
  • 3 cups steamed basmati rice
Instructions:
  • 1. Preheat your Instant Pot® by selecting the Saute function and heating ghee. Saute onions until slightly translucent, about 2 to 3 minutes. Add garlic and ginger, saute until fragrant for about 1 minute. Mix in Jamaican curry powder, jalapeno, thyme, salt, and pepper until fully incorporated.
  • Deglaze the pot with 1/4 cup of chicken broth, releasing all the flavorful browned bits. Add chicken, potatoes, and carrots, mixing well to coat with spices. Pour in the rest of the chicken broth and seal the lid securely.
  • Follow the manufacturer's instructions to set the Instant Pot to high pressure and set the timer for 6 minutes, then give it 10 to 15 minutes to build pressure.
  • Follow the manufacturer's instructions for a natural pressure release for 10 minutes, then carefully quick-release for about 5 minutes. Unlock and remove the lid, then serve over steamed rice.

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