Instant Pot Chicken and Potato Curry

DIRECTIONS:

Add the oil or ghee to the insert of the Instant Pot and select the Saute function to heat the pot.

Add the onions, and cook, stirring often, until they start to soften and turn translucent, 2-3 minutes.

Add the garlic and ginger and cook for 10-20 seconds only so they do not burn.

Add the chicken and cook, stirring often, 1-2 minutes.

Add the potatoes, spices, curry paste, tomato sauce, and coconut milk. Stir well.

Secure the lid and make sure the valve is closed. Select Manual and set to 10 minutes. The Instant Pot will start on it's own.

After the cooking time is finished, unplug the pot and let it sit for 10 minutes, then quick release the pressure and remove the lid.

Add the peas, put the lid back on and let the peas warm up for a few minutes.

Serve over rice and garnished with fresh cilantro, if desired.

This recipe was adapted from the original by Melskitchencafe.com.

This dish does not photograph really well, but please don't let the images fool you, this meal is fantastic! It is like a bowl full of a warm hug. It is so comforting and filling, but at the same time full of veggies, healthy fats and hearty carbohydrates. Just a well-rounded, naturally gluten-free meal that is nutritious and freaking tasty.

Pro Tip: I love Trader Joe's frozen chopped garlic and ginger cubes. Highly recommend using them, so easy and convenient. I hate throwing out produce that goes bad and this is an easy way to use fresh tasting ingredients that last.