Instant Pot Miso Curry - Made with Chicken or Chickpeas
I love this recipe for curry because you throw all the ingredients into your Instant Pot, stir it, put the lid on, and hit that Pressure Cooker button. It's a easy and quick weeknight meal that my family loves.
Equipment
- 1 Pressure Cooker Recipe using Instant Pot but any pressure cooker will work
Ingredients
- 1.5 lb chicken breasts diced or two cans chickpeas (or a combo of 1lb chicken breast and 1 can chickpeas)
- 1 Fresno chili finely chopped (remove for mild curry)
- ½ cup yellow onion finely diced
- 2 cloves garlic pressed, grated or minced
- 1 tablespoon Madras curry powder
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- ⅛ teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 can full fat coconut milk
- 1 tablespoon mellow white miso
- ½ cup cold water or vegetable stock
- ½ cup plain yogurt
- 1 tablespoon cornstarch or arrowroot powder
- 2 tablespoons butter
Instructions
- Dry the chicken breasts and place them on the cutting board. Dice the chicken into 1-inch cubes. Add the chicken and/or chickpeas, the shallot, and minced garlic cloves.
- Mix the curry powder, ginger, cumin, turmeric, salt, and black pepper in a small bowl. Sprinkle over the ingredients in the Instant Pot and stir until combined.
- Add the remaining ingredients to the Instant Pot. Stir until combined, about 1-2 minutes. Place the lid with the seal onto the Instant Pot and twist until locked. Place on high pressure for 8 minutes. Let the Instant Pot release naturally for 10 minutes, then quickly release the remaining steam.
- Serve this miso curry with basmati, jasmine, or brown rice; also great with Naan or flour tortillas.
Video
Notes
This great recipe, as written, has some heat. If you are looking for a mild curry, skip the Fresno chili. Or maybe you like spice, but your kids don't, and if that is the case, make it without the Fresno and sprinkle red pepper flakes on top of your dish.
I love this recipe because you throw all the ingredients into your Instant Pot, stir it, put the lid on, and hit that Pressure Cooker button.
You can take the base of the sauce ingredients 2 - 12 and add anything that sounds good or needs to be used in your fridge. I love green beans, cauliflower, potatoes, and tofu.
Store the curry in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Tried this recipe?Let us know how it was!