Pressure Cooker Jamaican-Style Chicken Curry

1. 1

   Turn on a multi-functional pressure cooker (such as Instant Pot) and choose the Saute function.

2. 2

   Heat the ghee.

3. 3

   Add the onion and cook until it begins to turn clear, 2 to 3 minutes.

4. 4

   Add the garlic and ginger and cook, stirring, until the garlic is fragrant, about 1 minute.

5. 5

   Stir in the Jamaican curry powder, jalapeno, thyme, salt, and pepper until well combined.

6. 6

   Pour in 1/4 cup of chicken broth, scraping up the browned bits from the bottom of the inner pot.

7. 7

   Add the chicken pieces, potatoes, and carrots; stir until they are well coated with the spices and seasonings.

8. 8

   Pour in the remaining chicken broth. Close and lock the lid.

9. 9

   Select high pressure according to the manufacturer's instructions; set the timer for 6 minutes.

10. 10

    Allow 10 to 15 minutes for the pressure to build.

11. 11

    Release pressure using the natural-release method according to the manufacturer's instructions for 10 minutes.

12. 12

    Carefully release any remaining pressure using the quick-release method, about 5 minutes.

13. 13

    Unlock and remove the lid.

14. 14

    Serve over steamed rice.

• Calories 681.94 kcal High
• Protein 32.84 g Good Source
• Carbs 101.74 g Moderate
• Total Fat 15.01 g Moderate
• Saturated Fat 6.31 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 117.73 mg High
• Sodium 765.36 mg High
• Fiber 4.79 g Moderate
• Sugar 4.84 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 90.21 mg Low Source
• Iron 3.43 mg Moderate
• Potassium 649.04 mg Moderate
• Vitamin A 28.11 mcg_rae Low Source
• Vitamin C 8.7 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Garlic 🧄
• Onions 🧅