Spicy Instant Pot Chicken Curry with Vegetables

Instructions

1. 1

   Prepare all vegetables: peel and slice the carrots, dice the onion, slice the mushrooms, and chop the celery stalks. Mince the garlic and ginger.

2. 2

   Cut the chicken breast into bite-sized pieces.

3. 3

   Set the Instant Pot to 'Sauté' mode. Add the olive oil and let it heat up.

4. 4

   Add the diced onion, minced garlic, and ginger to the pot. Sauté for 2-3 minutes until fragrant and the onion is translucent.

5. 5

   Add the chicken pieces to the pot. Sauté for 3-4 minutes until the chicken is lightly browned on all sides.

6. 6

   Add the carrots, mushrooms, and celery. Stir well to combine.

7. 7

   Sprinkle in the curry powder, cayenne pepper, chili flakes, salt, and black pepper. Stir to coat the chicken and vegetables evenly with the spices.

8. 8

   Pour in the diced tomatoes (with their juice) and the chicken broth. Stir to combine all ingredients.

9. 9

   Cancel the 'Sauté' mode. Secure the Instant Pot lid and set the valve to 'Sealing'.

10. 10

    Select 'Pressure Cook' or 'Manual' mode and set the timer for 8 minutes on high pressure.

11. 11

    Once the cooking time is complete, allow a natural pressure release for 5 minutes, then carefully perform a quick release for any remaining pressure.

12. 12

    Open the lid, stir the curry, and adjust seasoning if needed. Serve hot with rice or naan.