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Instant pot dump and go curry

Instant pot dump and go curry

My instant pot dump and go curry is perfect for when you're in a hurry. Full of taste and ready in under 30 minutes.
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Course: Main Course
Cuisine: Indian
Keyword: Easy instant pot curry, Instant pot chicken and coconut curry, Instant pot dump and go curry, Instant pot dump and go recipes
Prep Time: 5 minutes
Cook Time: 8 minutes
Leave under pressure: 8 minutes
Total Time: 30 minutes
Servings: 6
Calories: 603kcal

Ingredients

  • 2 Whole Onions (roughly chopped)
  • 5 Cloves Garlic (roughly chopped)
  • 2 tsp Chili powder I used mild.
  • 2 tsp Garam masala
  • 2 tsp Coriander powder
  • 1 tsp Turmeric
  • 1 tsp Ginger
  • Season to taste
  • 700 g Chicken breast (diced)
  • 400 g Tinned tomatoes
  • 400 g Coconut milk

Pot in pot rice

  • 500 g Basmati rice (rinsed and drained)
  • 700 ml Cold water
  • 1 Bunch Coriander (cilantro) To garnish.
Metric - US Customary

Instructions

  • If doing pot in pot rice, first rinse the rice until the water runs clear and set aside in a container suitable for the instant pot.
  • Add all the other ingredients except the coriander to the pot. Stir thoroughly together.
  • Put the tall trivet into the pot and then add the container of rice with added cold water.
  • Set on high pressure for 8 minutes and when the time is up, leave under pressure for another 8 minutes before doing a quick release.
  • Remove the lid when the pin has dropped followed by the perfectly cooked rice and the trivet.
  • Stir and serve over the rice garnished with coriander. Enjoy!

Video

Nutrition

Calories: 603kcal | Carbohydrates: 76g | Protein: 34g | Fat: 18g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 258mg | Potassium: 923mg | Fiber: 3g | Sugar: 3g | Vitamin A: 535IU | Vitamin C: 10mg | Calcium: 81mg | Iron: 5mg