Ingredients

The following ingredients have 6 Servings
  • 1 1/2 pounds chicken thighs (cut in 1 inch pieces)
  • 2 carrots (chopped)
  • 2 medium onions (chopped)
  • 1 garlic clove (minced)
  • 1 teaspoon ginger (minced)
  • 1 tablespoon butter
  • 2 medium yukon gold potatoes (cubed in 1 inch pieces)
  • 2 teaspoons Worcestershire sauce
  • 1 cup chicken broth
  • 8 ounces Japanese curry paste
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1-15 ounce can coconut milk

Instruction

  • Turn the Instant Pot to the sauté setting (normal) and add the butter.
  • Sauté the onions, garlic and ginger in the butter until softened, about 2-3 minutes. Stir regularly to ensure the garlic and ginger don't burn.
  • Add the remaining ingredients (except coconut milk) and stir together, keeping the curry paste at the top.
  • Switch the Instant Pot to pressure cook on high for 5 minutes. Let the pressure release naturally then use the quick release to release any remaining pressure.
  • Stir together making sure the curry paste gets distributed throughout.
  • Stir in the coconut milk and add any additional salt to taste.
  • Serve alone or with rice.