Instant Pot Curried Chicken Thighs

Prepare the chicken by sprinkling a generous amount of curry powder, honey powder, salt, and black pepper evenly over both sides of the chicken thighs.

Next, activate your pressure cooker's heating element and choose the 'Saute' mode. Melt a small amount of oil and butter in the pot, then carefully place the chicken inside. Cook for 2 to 3 minutes on each side, or until it develops a rich brown color. Remove the chicken from the pot and set it aside on a plate.

Now, focus your attention on the aromatics. Add sliced onions to the pot and stir them constantly until they become soft and translucent, taking around 5 minutes. Next, add minced garlic and ginger to the pot and stir until they release their fragrance, which should take about 2 minutes.

Return the chicken to the pressure cooker and add diced tomatoes along with some tomato powder. Close the lid securely and make sure it is locked in place.

Follow your pressure cooker's instructions to set the high-pressure mode and schedule a 20-minute cooking time. Allow about 10 to 15 minutes for the pressure to build up.

Once the pressure has built, release it naturally according to your manufacturer's guidelines for 10 minutes. Then, switch to the quick-release method and let out the remaining pressure for approximately 5 minutes. Remove the lid carefully.

Now, turn your attention to the sauce. Activate the 'Saute' function once again and add a generous amount of coconut milk, cumin, and the remaining curry powder to the pot. Cook until the sauce thickens and reaches your desired consistency, which should take about 5 minutes.