Chicken Curry — Instant Pot
Quick and easy Sri Lankan style chicken curry recipe for cooking in an Instant Pot.
Ingredients:
Two onions chopped
Two tomatoes chopped
One garlic chopped
Ginger chopped
A couple of curry leaves
A couple of pieces of pandan leaves
One piece of lemongrass
6 to 7 cardamons
a small piece of cinnamon (optional)
2 lbs. chicken cut up
2 teaspoons of canola oil
a tablespoon of curry powder
a tablespoon of red chilly powder
2 teaspoons of salt or chicken bullion powder
a tablespoon of green mango powder
Directions:
Add the oil in the Instant Pot, then add all the other ingredients and meat. Do not add water, as the water in the meat and vegetables will provide the necessary water for the pressure cooker.
Mix well. Best is to mix it with your hands.
Set Instant Pot on Pressure Cook for 15 min.
Set pressure release switch to Sealing.
When the cook time ends, your pressure cooker will beep. At this point, you need to release the pressure in the cooking pot. You can release the pressure two ways: a quick pressure release or a natural pressure release. I found the natural release, which was about 25 minutes, softened the food a bit too much. I suggest doing a quick release after 10 minutes.
Enjoy!
