Steps to Prepare Lentil Curry Instant Pot

Instant Pot&Reg; Jamaican Chicken Curry

Whole masoor dal (brown lentil curry) recipe made quick and easy in the instant pot.

Recipe Summary Instant Pot&Reg; Jamaican Chicken Curry

If you can't go to Jamaica, why not bring Jamaica to you with this lively chicken dish! Jamaican curry usually contains allspice, so look for a blend that has it, or make your own. Even with potatoes in the dish, steamed basmati rice is a great add-on, but feel free to leave it out, or use cauli rice to cut back on the carbs.

Ingredients | Lentil Curry Instant Pot

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

¼ teaspoon ground thyme

1 pinch salt and ground black pepper to taste

2 cups chicken broth

1 ½ 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

Directions

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat ghee. Add onion and cook until starting to turn clear, 2 to 3 minutes. Add garlic and ginger and cook, stirring, until garlic is fragrant, about 1 minute. Stir in Jamaican curry powder, jalapeno, thyme, salt, and pepper until well combined.

Pour in 1/4 cup of chicken broth, scraping off the browned bits from the bottom of the inner pot. Add chicken pieces, potatoes, and carrots; stir until well coated with the spices and seasonings. Pour in remaining chicken broth. Close and lock the lid.

Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Serve over steamed rice.

Curry from the island adds heat in the pepper selected for the dish. We like mild-flavored curry, so I used a sliced, seeded jalapeno. If you have a more adventurous palate, choose a serrano pepper or even a Scotch Bonnet, for the truly brave!

Info | Lentil Curry Instant Pot

prep: 15 mins cook: 20 mins additional: 15 mins total: 50 mins Servings: 6 Yield: 6 servings

TAG : Instant Pot&Reg; Jamaican Chicken Curry

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