Name: Instant Pot® Curried Chicken Thighs Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: 4 chicken thighs, bone-in and skin-on; 2 tablespoons curry powder; 1 teaspoon turmeric powder; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon paprika; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 onion, diced; 3 cloves of garlic, minced; 1 tablespoon ginger, grated; 1 cup chicken broth; 1 tablespoon olive oil; Fresh cilantro, for garnish

Photos of Instant Pot® Curried Chicken Thighs Recipe

How To Make Instant Pot® Curried Chicken Thighs

Breathe spice into your dishes with our aromatic curry recipes. Whether you’re looking for an authentic spicy Indian curry or a sweet Japanese curry, we’ve got just the right curry recipe for you. You can find all sorts of curry dishes right here, from chicken, fish, lamb, beef, and even vegan. And while you may typically think of curries as ‘wet’, we even have unique dry curries such as salads and rice that pack a fragrant curried kick within a great texture.

Preparation: 15 minutes

Cooking: 25 minutes

Total: 40 minutes

Serves:

Ingredients

4 chicken thighs, bone-in and skin-on
2 tablespoons curry powder
1 teaspoon turmeric powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
1 onion, diced
3 cloves of garlic, minced
1 tablespoon ginger, grated
1 cup chicken broth
1 tablespoon olive oil
Fresh cilantro, for garnish

Instructions

In a small bowl, mix together curry powder, turmeric powder, cumin, coriander, paprika, salt, and black pepper.
Rub the spice mixture all over the chicken thighs, ensuring they are well coated.
Select the “Sauté” function on the Instant Pot® and heat the olive oil. Add the onions, garlic, and ginger. Sauté until onions are softened, about 3 minutes.
Add the chicken thighs to the Instant Pot® and brown on both sides for about 3 minutes per side.
Add the chicken broth and give everything a good stir, scraping the bottom of the pot to release any browned bits.
Close the lid of the Instant Pot®, ensuring the valve is set to the “Sealing” position. Select the “Manual” or “Pressure Cook” function and set the timer for 15 minutes.
Once the timer goes off, allow for a natural release for 5 minutes, then carefully do a quick release by turning the valve to the “Venting” position.
Remove the chicken thighs from the Instant Pot® and set aside. Select the “Sauté” function again and allow the sauce to simmer for about 5 minutes to thicken.
Serve the chicken thighs with the curry sauce, garnished with fresh cilantro.

Nutrition

Calories : 340kcal
Total Fat : 18g
Saturated Fat : 4g
Cholesterol : 126mg
Sodium : 850mg
Total Carbohydrates : 9g
Dietary Fiber : 3g
Sugar : 3g
Protein : 35g

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