Tired of dinnertime dilemmas? Craving a healthy, delicious, and easy meal the whole family will devour? Look no further! This Instant Pot Chicken and Veggie Curry is your new go-to for quick, homemade cooking. Packed with flavour and nutrients, it’s a perfect example of how easy healthy meals can be, even on busy weeknights. This recipe is one of the best recipes for busy families, offering a delicious and quick dinner solution.
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (13.5 oz) can full-fat coconut milk
- 1 cup chicken broth
- 2 tablespoons curry powder
- 1 tablespoon garam masala
- 1 teaspoon turmeric
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Cooked rice or naan bread, for serving
Instructions:
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Sauté the aromatics: Set your Instant Pot to the "Sauté" function. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and ginger and cook for another minute until fragrant.
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Brown the chicken: Add the chicken to the pot and cook, stirring occasionally, until browned on all sides. This step adds depth of flavor to your curry.
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Add the remaining ingredients: Stir in the bell peppers, diced tomatoes, coconut milk, chicken broth, curry powder, garam masala, turmeric, cumin, cayenne pepper (if using), salt, and pepper.
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Pressure cook: Secure the Instant Pot lid and set the valve to "Sealing." Cook on high pressure for 10 minutes, then allow for a natural pressure release for 10 minutes, followed by a quick release of any remaining pressure.
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Serve: Open the lid and give the curry a good stir. Garnish with fresh cilantro and serve hot over rice or with naan bread. This easy recipe is perfect for a quick weeknight dinner.
Tips for the Best Instant Pot Curry:
- Don't overcrowd the pot: Ensure there's enough space for the ingredients to cook evenly.
- Adjust the spice level: Feel free to adjust the amount of cayenne pepper to your preference. For a milder curry, omit it altogether.
- Add more vegetables: Feel free to add other vegetables like cauliflower, potatoes, or peas. Just add them along with the bell peppers. This makes for a truly healthy meal.
- Make it ahead: This curry tastes even better the next day! Store leftovers in the refrigerator for up to 3 days.
Variations:
- Vegetarian Curry: Omit the chicken and add 1 (15 oz) can of chickpeas or lentils for a hearty vegetarian option.
- Beef Curry: Substitute the chicken with 1.5 lbs of beef stew meat, and increase the cooking time to 15 minutes on high pressure.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: Approximately 30-35g
- Fat: Approximately 15-20g
- Carbohydrates: Approximately 20-25g
This Instant Pot Chicken and Veggie Curry is a fantastic example of quick dinner ideas that are both healthy and delicious. It's a family-friendly recipe that's sure to become a staple in your weekly meal rotation. Enjoy!