Once a week, I make a large batch of healthy, vegetable- and protein-filled curry in my Instant Pot. It’s a top pick in my house and feeds us for lunch a few days after it’s made. Cozy, adaptable to any dietary preference and made in about 30 minutes (give or take five to 10 minutes for the Instant Pot to come up to pressure and the steam to release), it’s a staple in our weekly rotation. And clean up is a breeze!
Along with the chicken curry recipe below, you’ll find ways to switch it up, which I often do, whether you’re vegan, vegetarian, pescatarian or omnivore. I also have a few suggestions for my personal favourite part of the curry: the toppings.
Tips for Modifying the Recipe:
1. Add more vegetables
Replace the new or Yukon gold potatoes with ½ head cauliflower cut into florets and stir in ½ cup frozen peas or a few handfuls of spinach right before serving (press Sauté to warm through if the frozen peas cool the curry down too much).
3. Make it vegetarian
Replace the chicken with with 1 (19 oz) can drained and rinsed chickpeas and top with a poached or soft-boiled egg.
4. Make it pescatarian
Replace the chicken with peeled and deveined shrimp, adding only after cooking the curry base and vegetables. Once the pressure is released, press Sauté, add shrimp and cook, stirring often until cooked through, about 2 minutes.
Toppings and Serving Suggestions
In your Instant Pot, stir to combine chicken, onion, garlic, ginger, potatoes, garam masala or curry powder, cumin, turmeric, salt, pepper, coconut milk, tomato paste and water.
Seal the lid and sealing switch on top. Cook on High Pressure for 15 minutes (Manual). After the time is up, turn the sealing switch to release the pressure, and then open the lid.
Remove chicken, shred or chop and add back to the pot with butter, ghee or coconut oil and lemon juice. Stir everything to combine and serve with any of the suggested toppings and accompaniments.