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5 from 1 vote

Instant Pot Chicken Curry

from Tiffany at eatathomecooks.com
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Servings: 3 to 4
Calories: 659kcal

Ingredients

  • 1½-2 lbs. chicken thighs
  • 1 small onion chopped
  • ½ cup salsa
  • 1½ Tbs. curry powder
  • ½ 14 oz. can coconut milk unsweetened
  • salt & pepper to taste

Instructions

  • Place chicken, onion, salsa, curry powder, salt and pepper in pressure cooker.
  • Set cook time for 12 minutes.
  • Do a quick pressure release.
  • Remove chicken to a platter and add the coconut milk to the pot and mix well.
  • Pour sauce over the chicken.

Nutrition

Calories: 659kcal | Carbohydrates: 9g | Protein: 39g | Fat: 52g | Saturated Fat: 23g | Trans Fat: 1g | Cholesterol: 222mg | Sodium: 491mg | Potassium: 814mg | Fiber: 2g | Sugar: 3g | Vitamin A: 415IU | Vitamin C: 4mg | Calcium: 63mg | Iron: 5mg