Servings: 6 servings | Prep time: 15 minutes | Cooking time: 35 minutes
Ingredients
- 1 ½ pounds boneless, skinless chicken thighs, cut into 3 pieces each
- 2 medium potatoes, peeled and cubed
- 1 pound baby carrots
- 2 cups chicken broth3 cups steamed basmati rice
- 2 tablespoons ghee
- 1 medium onion, chopped
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger
- 2 tablespoons Cool Runnings Jamaican curry powder
- 1 fresh jalapeno pepper, seeded and sliced
- ¼ teaspoon Cool Runnings thyme
- 1 pinch salt and ground black pepper to taste
Directions
1. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select the Saute function. Heat ghee in the pressure cooker. Add onion and cook until starting to turn clear, 2 to 3 minutes.
2. 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.
3. Add chicken pieces, potatoes, and carrots; stir until well coated with the spices and seasonings. Pour in the remaining chicken broth. Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 6 minutes.
4. Allow 10 to 15 minutes for pressure to build.
5. 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.
6. Serve the curry chicken hot with rice and enjoy!