Chicken Curry Stew Instant Pot IP
Chicken Curry Stew Instant Pot IP

Hey everyone, it is me, Connelly, welcome to my recipe website. Today, I’m gonna show you how to make a distinctive dish, chicken curry stew instant pot ip. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Chicken Curry Stew Instant Pot IP is one of the most popular of recent viral meals in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Chicken Curry Stew Instant Pot IP is something which I have loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can have chicken curry stew instant pot ip using 7 ingredients and 16 steps. Here is how you cook that.

The ingredients needed to make Chicken Curry Stew Instant Pot IP:
  1. Prepare 1 pound chicken
  2. Prepare 1/2 onion (to your taste)
  3. Get 2 cloves garlic (ok I used 5)
  4. Make ready 1 carrot (to your taste)
  5. Take 1 potato (to your taste)
  6. Get 4 Tbl. Curry paste
  7. Take 1 1/4 cups broth or water
Instructions to make Chicken Curry Stew Instant Pot IP:
  1. Clean and rough chop garlic
  2. Clean and rough chop onion
  3. Clean and rough chop carrot
  4. Clean and rough chop potato
  5. This is the chicken I am using for this one
  6. Clean and chop your chicken into but sides pieces
  7. Put your IP on saute add some oil. When it gets hot add your onions and garlic, saute for a couple minutes until onion just changed color
  8. Add potato and carrots, saute for a few minutes stirring most of the time
  9. Add your curry paste (Vindaloo shown here), saute for s couple minutes, stirring constantly.
  11. Add your chicken and saute for a couple minutes stirring most of the time.
  12. I'm using chicken broth, add it and deglaze, get the stuck bird of the bottom as best you can.
  13. Now it's pressure time. Set your IP to pressure (high) cook for 15 minutes, let it do it's thing (press start on mine)
  14. Let pressure release naturally for 10 minutes
  15. It's ready to serve
  16. I served mine over rice

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