CJ Trowbridge

Instant Pot Chicken Curry and Rice

Ingredients

  • Frozen chicken, uncooked rice, and water in equal measures
  • Chicken bouillon, dissolved
  • 1–2 cans coconut milk
  • 1 tsp each ground ginger, turmeric, coriander, cardamom, cumin, garam masala, salt, black pepper, and ancho poblano powder or other chili powder

Instructions

  1. Add equal measures of frozen chicken, uncooked rice, and water to the Instant Pot.
  2. Add the dissolved chicken bouillon, coconut milk, and spices.
  3. Mix thoroughly so the ingredients do not stick to the top of the pot.
  4. Cook on high pressure for 20 minutes.
  5. Let the pressure release naturally for 10 minutes, then release any remaining pressure before serving.

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