This chicken curry is loaded with vegetables--carrots, bell peppers, and sweet potato. The curry sauce is mild so it's suitable enough for those with a milder palate.
Provided by thedailygourmet
Categories Main Dish Recipes Curries Chicken
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Once the pot is hot, add 1 tablespoon oil. Season chicken with 1/2 teaspoon salt and pepper. Add chicken to the pot and cook until no longer pink in the center, 5 to 7 minutes. Remove chicken and cover to keep warm. Add remaining 1 tablespoon oil to the pot and cook onion and bell peppers until softened, 3 to 5 minutes. Season with curry powder and remaining salt. Mix in coconut milk, sweet potatoes, and carrots. Bring to a boil.
- Hit cancel on Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
- Dice cooked chicken while vegetables are cooking.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Mix in chicken and peanut butter and serve.
Nutrition Facts : Calories 320.2 calories, Carbohydrate 14.2 g, Cholesterol 43.1 mg, Fat 21.9 g, Fiber 3.3 g, Protein 18.9 g, SaturatedFat 13.6 g, Sodium 476.1 mg, Sugar 3.7 g
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