Instant Pot® 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.

Prep Time:
15 mins
Cook Time:
20 mins
Additional Time:
15 mins
Total Time:
50 mins
6 servings


  • 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


  1. 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.

  2. 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.

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

  4. 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.

Cook's Note:

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!

Nutrition Facts (per serving)

330 Calories
17g Fat
23g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 330
% Daily Value *
Total Fat 17g 21%
Saturated Fat 6g 30%
Cholesterol 84mg 28%
Sodium 542mg 24%
Total Carbohydrate 23g 8%
Dietary Fiber 5g 18%
Total Sugars 6g
Protein 22g
Vitamin C 19mg 96%
Calcium 60mg 5%
Iron 3mg 17%
Potassium 719mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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