Instant Pot Chicken Curry

4.72 from 7 votes

Prep Time 5

Cook Time 15

Total Time 20

Servings

1 teaspoon ground cumin
1 Tablespoon minced fresh ginger
2 Tablespoons olive oil
2 pounds boneless skinless chicken thighs or breasts, cut into bite-sized pieces
¼ cup curry powder
1 can 15 ounces coconut cream or full fat coconut milk
¼ teaspoon salt
1 small can 8 ounces tomato sauce (optional, for a less spicy curry)
Cauliflower rice and cilantro for serving

1. Turn pot to sauté mode. Place cumin and ginger in dry pot. Toast for about 1 minute, until fragrant but not browned.
2. Add oil, chicken, salt and curry powder. Cook for 3-4 minutes, or until the chicken begins to brown. Stir in the coconut milk and tomato sauce (if using).
4. Cover and lock the pressure cooker and make sure the valve is set to "sealing." Cook on high pressure for 10 minutes, then manually release.
5. Serve the chicken over cauliflower rice. Garnish with cilantro.