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Instant Pot Jamaican Chicken Curry Stew

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PREP TIME
15 min
COOKING TIME
20 min
TOTAL TIME
50 min
SERVINGS
6 servings
Dinner Jamaican
Instant Pot Jamaican Chicken Curry Stew
Ingredients
  • 2 tablespoons ghee
  • 1 medium onion, chopped
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh ginger
  • 2 tablespoons Jamaican curry powder
  • 1 fresh jalapeno pepper, seeded and sliced
  • 1/4 teaspoon ground thyme
  • 1 pinch salt and ground black pepper to taste
  • 2 cups chicken broth
  • 1 1/2 pounds boneless, skinless chicken thighs, cut into 3 pieces each
  • 2 medium potatoes, peeled and cubed
  • 1 pound baby carrots
  • 3 cups steamed basmati rice
Instructions
1
Turn on your pressure cooker and switch it to the Saute mode. Heat the ghee in the pot until it reaches a suitable temperature for cooking. Add sliced onions and cook, stirring occasionally, until they begin to soften and turn translucent, approximately 2-3 minutes. Next, add minced garlic and ginger; cook, stirring constantly, until the aroma of the garlic becomes pronounced, roughly 1 minute. Combine the curry powder, jalapeno, thyme, salt, and pepper in a bowl, stirring until the ingredients are well incorporated.
2
Pour 1/4 cup of chicken broth into the pot, making sure to scrape off any browned residue from the bottom. Add your desired chicken pieces, diced potatoes, and sliced carrots; stir until they are evenly coated with the spice blend. Add the remaining chicken broth, ensuring that all ingredients are well combined. Close and secure the lid of your pressure cooker.
3
Follow the manufacturer's guidelines for high-pressure cooking, setting a timer for 6 minutes. Allow 10-15 minutes for the pressure to build up.
4
Release the pressure using the natural-release method, following the manufacturer's instructions for 10 minutes. Then, carefully release the remaining pressure using the quick-release method, approximately 5 minutes. Remove the lid and serve your dish over steamed rice.