April 27, 2021
Instant Pot Curry Chicken
My mom makes honey curry chicken every year for Rosh Hashana. It is one of the meals that I look forward to all year and it does not hurt that it’s made by the best mom out there. She will definitely read this post, like she reads every other one, because she is my number one fan. So, this recipe for honey curry chicken, adapted for an instant pot, is in honor of her.
An instant pot is a great way to get dinner on the table, even when you forget to defrost the meat. You can get a healthy and tasty meal done in 20 minutes or less, even without defrosting. I have adapted my mom’s flavorful honey curry chicken for a pressure cooker because I’m the one that always forgets to defrost my dang chicken. My chicken tacos are also a great option for when you drop the ball in the meat department.
This dish pairs well with a hearty grain. I love this honey curry chicken served with wild rice. The wild rice is substantial enough to hold up to the strong flavor of the honey curry and it adds a little extra texture to each bite. Besides, it is beautiful, even if it does stink up your house. If that’s not your thing, couscous, quinoa, or brown rice also go well with this chicken.
To balance the meal, I recommend roasting a vegetable or two. I think broccoli and brussels sprouts both go well with this dish. Season the vegetables lightly, then, once they are cooked, drizzle a little of the extra honey curry right over them. Broccoli especially, really soaks up the flavor.
Now, power on your pressure cooker and get that chicken on your plate in no time. Remind yourself that forgetting to take food out of the freezer is not a fatal flaw.
Instant Pot Honey Curry Chicken
- Pressure cooker
- 4 tbsp honey
- 1 tbsp curry powder
- 1 tsp garlic powder
- ¼ tsp ginger
- ¼ tsp cumin
- ½ tsp each salt and pepper
- 3 large chicken breasts frozen or defrosted
- 1 onion sliced thinly
- ½ cup sherry
- ½ cup chicken stock
- Place chicken breasts in the instant pot.
- Mix together all honey curry ingredients, then quickly pour it over the chicken. If you wait too long, it becomes more difficult to spread.
- Add onions over the top of the chicken.
- Pour in sherry and chicken stock.
- Set the instant pot to high for 12 minutes if chicken is defrosted or 15 minutes if frozen.
- Check to make sure that the chicken is cooked to 165 °F.
- Remove the chicken and onions from the instant pot and set aside the extra sauce. Plate your chicken, grains, and vegetables, then top with extra sauce.