The Instant Pot has become a staple appliance in many households, and for good reason. This versatile and efficient kitchen gadget has revolutionized the way we cook, making it easier and faster to prepare delicious meals. One dish that has become a fan favorite in the Instant Pot is Jamaican curry chicken. This mouth-watering dish is full of flavor and can be made with just a few simple ingredients. In this article, we will share a professional and well-organized recipe for instant pot Jamaican curry chicken that is sure to become a family favorite.
Ingredients:
• 1.5 pounds boneless, skinless chicken thighs
• 1 tablespoon curry powder
• 1 teaspoon allspice
• 1 teaspoon thyme
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 cup chicken broth
• 1 can coconut milk
• 1 tablespoon cornstarch
• 1 tablespoon water
• Cooked rice for serving
Instructions:
1. In a small bowl, mix together the curry powder, allspice, thyme, garlic powder, onion powder, salt, and black pepper.
2. Cut the chicken thighs into bite-sized pieces and coat with the spice mixture.
3. Set the Instant Pot to sauté mode and add the vegetable oil.
4. Once the oil is hot, add the chicken and sauté until browned on all sides, about 3-4 minutes.
5. Add the chopped onion and red bell pepper to the pot and sauté for an additional 2-3 minutes.
6. Pour in the chicken broth and coconut milk, and stir to combine.
7. Close the Instant Pot and set to high pressure for 10 minutes.
8. Once the cooking time is complete, use the quick release method to release the pressure.
9. In a small bowl, mix together the cornstarch and water to create a slurry.
10. Switch the Instant Pot back to sauté mode and stir in the cornstarch slurry.
11. Cook for an additional 2-3 minutes, until the sauce has thickened.
12. Serve the Jamaican curry chicken over rice and enjoy!
Why Use an Instant Pot?
Using an Instant Pot for this Jamaican curry chicken recipe not only saves time, but it also allows for maximum flavor. The high pressure cooking method helps to tenderize the chicken and infuse the spices into every bite. Plus, the sauté function allows for easy browning of the chicken and vegetables, giving the dish a deeper and richer flavor.
Make it Your Own
This Instant Pot Jamaican curry chicken recipe is easily customizable to suit your tastes. You can add more or less of the spices, adjust the heat level with some scotch bonnet peppers, or even throw in some extra veggies like carrots or potatoes. No matter how you make it, this dish is sure to be a hit.
Convert to HTML
<h2>Ingredients:</h2>
<h3>• 1.5 pounds boneless, skinless chicken thighs</h3>
<h3>• 1 tablespoon curry powder</h3>
<h3>• 1 teaspoon allspice</h3>
<h3>• 1 teaspoon thyme</h3>
<h3>• 1 teaspoon garlic powder</h3>
<h3>• 1 teaspoon onion powder</h3>
<h3>• 1 teaspoon salt</h3>
<h3>• 1/4 teaspoon black pepper</h3>
<h3>• 2 tablespoons vegetable oil</h3>
<h3>• 1 onion, chopped</h3>
<h3>• 1 red bell pepper, chopped</h3>
<h3>• 1 cup chicken broth</h3>
<h3>• 1 can coconut milk</h3>
<h3>• 1 tablespoon cornstarch</h3>
<h3>• 1 tablespoon water</h3>
<h3>• Cooked rice for serving</h3>
<h2>Instructions:</h2>
<h3>1. In a small bowl, mix together the curry powder, allspice, thyme, garlic powder, onion powder, salt, and black pepper.</h3>
<h3>2. Cut the chicken thighs into bite-sized pieces and coat with the spice mixture.</h3>
<h3>3. Set the Instant Pot to sauté mode and add the vegetable oil.</h3>
<h3>4. Once the oil is hot, add the chicken and sauté until browned on all sides, about 3-4 minutes.</h3>
<h3>5. Add the chopped onion and red bell pepper to the pot and sauté for an additional 2-3 minutes.</h3>
<h3>6. Pour in the chicken broth and coconut milk, and stir to combine.</h3>
<h3>7. Close the Instant Pot and set to high pressure for 10 minutes.</h3>
<h3>8. Once the cooking time is complete, use the quick release method to release the pressure.</h3>
<h3>9. In a small bowl, mix together the cornstarch and water to create a slurry.</h3>
<h3>10. Switch the Instant Pot back to sauté mode and stir in the cornstarch slurry.</h3>
<h3>11. Cook for an additional 2-3 minutes, until the sauce has thickened.</h3>
<h3>12. Serve the Jamaican curry chicken over rice and enjoy!</h3>
<h2>Why Use an Instant Pot?</h2>
<p>Using an Instant Pot for this Jamaican curry chicken recipe not only saves time, but it also allows for maximum flavor. The high pressure cooking method helps to tenderize the chicken and infuse the spices into every bite. Plus, the sauté function allows for easy browning of the chicken and vegetables, giving the dish a deeper and richer flavor.</p>
<h2>Make it Your Own</h2>
<p>This Instant Pot Jamaican curry chicken recipe is easily customizable to suit your tastes. You can add more or less of the spices, adjust the heat level with some scotch bonnet peppers, or even throw in some extra veggies like carrots or potatoes. No matter how you make it, this dish is sure to be a hit.</p>
