Description
Experience the rich and vibrant flavors of Jamaican cuisine with this easy Instant Pot Jamaican Curry Chicken paired with creamy coconut rice. Tender chicken breasts are infused with a blend of curry powder, allspice, and aromatic herbs, then cooked to perfection in the Instant Pot. The dish is complemented by fragrant coconut rice, making a hearty and satisfying dinner that’s full of exotic taste and texture.
Ingredients
Chicken
- 1.5 pounds chicken breast
- 1 tbsp olive oil
- 1 large onion, chopped
- 1 green pepper, chopped
- 1 tbsp curry powder
- 2 teaspoons cumin
- 1/4 teaspoon ground thyme
- 3 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/4 cup lime juice
- 1/2 teaspoon chili powder
- 1 teaspoon allspice
- 3/4 cup chicken broth
Rice
- 1 1/2 cups rice
- 1 1/2 cups water
- 1 (13.6 ounce) can coconut milk
- 1/2 teaspoon salt
Instructions
- Sauté the Vegetables: Heat olive oil in the Instant Pot using the sauté mode. Add the chopped onion and green pepper and sauté until softened, about 5 minutes. Remove the vegetables from the pot and set aside. Turn off the heat.
- Toast the Spices: Add curry powder and cumin to the hot Instant Pot and stir continuously for about 30 seconds until fragrant. Then add ground thyme, minced garlic, kosher salt, lime juice, chili powder, allspice, and chicken broth, stirring to combine.
- Cook the Chicken: Place the chicken breasts into the Instant Pot with the spices and broth mixture. You can add the sautéed vegetables now if you prefer them very soft, or wait until after cooking. Cover and set the Instant Pot to cook on high pressure for 11 minutes, then allow for a natural pressure release for 10 minutes.
- Shred the Chicken: Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot and stir in the sautéed onion and pepper if you had set them aside to keep firmer.
- Cook the Coconut Rice: In a medium saucepan, bring the water, coconut milk, and salt to a boil. Stir in the rice, cover with a lid, reduce the heat to low, and simmer for 15 minutes or until all the liquid is absorbed and the rice is tender.
- Assemble and Serve: Plate the shredded Jamaican curry chicken over a bed of warm coconut rice. Serve immediately and enjoy this comforting and flavorful meal.
Notes
- If you want firmer vegetables, add the onion and peppers after cooking the chicken instead of before pressure cooking.
- Adjust the chili powder to your preferred spice level for more or less heat.
- Leftover curry chicken can be refrigerated for up to 3 days or frozen for up to 2 months.
- Using chicken thighs instead of breast can add extra juiciness and flavor.
- For a gluten-free version, ensure your chicken broth is gluten-free.
