INSTANT POT® CHICKEN THIGHS AND VEGETABLES

Instant Pot® Chicken Thighs and Vegetables image

Chickpeas, diced chicken thighs, and vegetables cooked in the Instant Pot® are mixed with a curried coconut milk and tomato sauce that delivers tons of flavor.

Provided by Andrea Schumacher

Time 1h10m

Yield 8

Number Of Ingredients 15

Ingredients

1 tablespoon vegetable oil
2 medium onions, diced
3 pounds boneless, skinless chicken thighs, diced
1 ½ pounds baby potatoes, halved
4 medium carrots, cut into large pieces
2 (15 ounce) cans chickpeas, drained
1 (10 ounce) can diced tomatoes and green chiles, mild
1 (10 ounce) can diced tomatoes and habanero peppers
10 ounces water
3 cubes chicken bouillon, or more to taste
2 teaspoons curry powder
2 teaspoons garlic powder
1 teaspoon ground ginger
1 teaspoon salt, or more to taste
1 (16 ounce) can coconut milk

Steps:

Heat oil in a multi-functional pressure cooker (such as Instant Pot®) set to the Saute function. Add onion to the hot oil and saute until translucent, about 5 minutes. Add chicken and cook until browned, 3 to 5 minutes. Cancel Saute function.
Add potatoes, carrots, chickpeas, both cans of diced tomatoes, water, bouillon cubes, curry powder, garlic powder, ginger, and salt. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Stir in coconut milk.

Nutrition Facts : Calories 533.2 calories, Carbohydrate 41.6 g, Cholesterol 102.8 mg, Fat 25.4 g, Fiber 7.8 g, Protein 36.3 g, SaturatedFat 13.6 g, Sodium 1333.9 mg, Sugar 3.5 g