Name: Instant Pot® Jamaican Chicken Curry
Prep time: 15 min
Cook time: 20 min
Total time: 50 min
Ingredients: 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; 0.25 teaspoon ground thyme; 1 pinch salt and ground black pepper to taste; 2 cups chicken broth; 1.5 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

Instant Pot® Jamaican Chicken Curry

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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.

Recipe by Bibi

Updated on June 19, 2020

Prep Time:

15 mins

Cook Time:

20 mins

Additional Time:

15 mins

Total Time:

50 mins

Servings:

Yield:

6 servings

Jump to Nutrition Facts

Ingredients

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.

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.