This mild chicken curry comes together in a flash in the instant pot, but it tastes like it simmered all day. Plus, it's just so dang delicious, it'll quickly become a regular repeat.
1. If you're fairly new to Instant Pot cooking, be aware that the listed cooking time of 14 minutes does not include the time that the instant pot takes to come to pressure after you set it (how long depends on the recipe, how full the pot is, etc.) or the time that it takes the release the pressure afterwards. For this recipe, it took around 10 minutes to come to pressure, and about 15 to release.
2. This is a very flexible recipe, so tweak to your heart's content if that's your thing. For example: if you want it creamier, go ahead and dump in the whole can of coconut milk instead of just 3/4 cup. You could try strained tomatoes instead of diced if you have a kid who's picky about cooked tomato texture. You could tweak the spices slightly according to what you have on hand, and it'll probably still be delicious as long as you have most of them (especially the main ones). And of course, use whatever cuts of chicken you want.
3. To use frozen chicken pieces instead of thawed, add 4-5 minutes on the timer, and be sure to check for doneness using a meat thermometer.
4. OVEN INSTRUCTIONS: if you don't have an instant pot and want to use your oven: follow the above instructions as written, except when it says to saute in the Instant Pot, saute on the stovetop instead. Then, add all other ingredients except for chicken, stir to combine, and pour over chicken in a casserole dish. Bake in a 400F oven for as long as appropriate for your cut of chicken.