Instant Pot chicken and vegetable curry

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 399.9
  • Total Fat: 16.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 554.7 mg
  • Total Carbs: 29.1 g
  • Dietary Fiber: 4.4 g
  • Protein: 21.7 g

View full nutritional breakdown of Instant Pot chicken and vegetable curry calories by ingredient
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Curry Curry
Number of Servings: 2


    1 tbsp olive oil
    1 medium onion
    1 clove garlic
    1 Chicken Breast (no skin or bone)

    1 small yam
    1/2 large Carrot
    1 small parsnip
    1/2 cup Red Wine
    1/2 cup Veggie broth, Home-made, NSA
    1 tbsp French’s ketchup low sodium
    2 tbsp Patak's Mild Curry Paste


Peel and chop all the vegetables Into ~1” pieces, Peel and slice the onion, mince the garlic, cut the chicken into ~1” cubes. On Sauté, stir-fry the onions and garlic until soft. Add the chicken and stir-fry a little. Add everything else and stir. Cook on High Pressure for 30min. When finished leave ~10 min and then release pressure.

Serving Size: Makes 2 servings

TAGS:  Poultry |

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