Easy and Flavor-packed Jamaican Chicken Curry made in an Instant Pot

This Instant Pot Jamaican Chicken Curry is a delightful and authentic dish that blends the flavors of Jamaica with the convenience of an Instant Pot. With tender chicken, aromatic spices, and a creamy coconut sauce, this curry is packed with flavor and perfect for a quick weeknight dinner. The Instant Pot allows for faster cooking time without sacrificing the depth of flavors found in traditional Jamaican curry. Serve it with rice, roti, or even on its own for a satisfying and delicious meal.

Ingredients

• 2 pounds boneless chicken thighs, cut into bite-sized pieces
• 2 tablespoons Jamaican curry powder
• 1 onion, finely chopped
• 3 cloves of garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 scotch bonnet pepper, seeded and minced
• 2 tablespoons vegetable oil
• 1 can (14 ounces) coconut milk
• 1 cup chicken broth
• 1 tablespoon tomato paste
• 2 teaspoons dried thyme
• 1 teaspoon ground allspice
• 1 teaspoon ground turmeric
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon cornstarch (optional, for thickening)
• Fresh cilantro, chopped (for garnish)
• Steamed rice or roti, for serving

Directions

1. Turn on the Instant Pot and select the sauté function. Heat the vegetable oil and sauté the onions until translucent.
2. Add the minced garlic, grated ginger, and scotch bonnet pepper to the pot. Sauté for another minute until fragrant.
3. In a small bowl, mix together the curry powder, thyme, allspice, turmeric, salt, and black pepper.
4. Add the chicken pieces to the pot and sprinkle the spice mixture over them. Sauté until the chicken is lightly browned on all sides.
5. Stir in the tomato paste, coconut milk, and chicken broth. Scrape any bits stuck to the bottom of the pot to prevent burning.
6. Close the Instant Pot lid and set the valve to the sealing position. Select the manual or pressure cook function and set the timer to 10 minutes on high pressure.
7. Once the cooking time is complete, allow for a natural pressure release for 5 minutes, then perform a quick pressure release to release any remaining pressure.
8. If desired, mix cornstarch with a tablespoon of water to form a slurry. Stir the slurry into the curry to thicken the sauce.
9. Serve the Jamaican chicken curry over steamed rice or with roti. Garnish with fresh cilantro and enjoy!

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