Ingredients
6
6 servings
- •2 tablespoons ghee
- •1 medium onion, chopped
- •1 tablespoon minced garlic
- •1 tablespoon minced fresh ginger
- •2 tablespoons Jamaican curry powder
- •1 fresh jalapeno pepper, seeded and sliced
- •¼ teaspoon ground thyme
- •1 pinch salt and ground black pepper to taste
- •2 cups chicken broth
- •1 ½ pounds boneless, skinless chicken thighs, cut into 3 pieces each
- •2 medium potatoes, peeled and cubed
- •1 pound baby carrots
- •3 cups steamed basmati rice
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat ghee. Add onion and cook until starting to turn clear, 2 to 3 minutes. Add garlic and ginger and cook, stirring, until garlic is fragrant, about 1 minute. Stir in Jamaican curry powder, jalapeno, thyme, salt, and pepper until well combined.
- Pour in 1/4 cup of chicken broth, scraping off the browned bits from the bottom of the inner pot. Add chicken pieces, potatoes, and carrots; stir until well coated with the spices and seasonings. Pour in remaining chicken broth. Close and lock the lid.
- Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Serve over steamed rice.
Nutritional Facts
Per 6 servings
- Calories: 330
- Carbohydrate: 23g
- Fat: 17g
- Fiber: 5g
- Protein: 22g
- Sugar: 6g
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