Instant Pot Yellow Chicken Curry and Jasmine Rice

365daysofcrockpot.com

Angela LeClaire Ferrell

1 tsp olive oil

1 medium yellow or white onion, diced

2 garlic cloves, minced

1 lb Russet potatoes, peeled and cut into bite-size cubes

1 ½ lbs boneless skinless chicken breasts (uncooked), cut into bite-size cubes

1 (15 oz) can chickpeas, rinsed and drained (OPTIONAL)

2 Tbsp brown sugar

1 Tbsp minced fresh ginger

1 tsp ground turmeric

1 tsp curry powder

½ tsp ground corinader seed

1 tsp kosher salt

½ tsp crushed red pepper

2 cups chicken broth (you can also use 2 tsp better than bouillon and 2 cups water)

1 ½ cups water

1 ½ cups jasmine rice, rinsed

1 (13.5 oz) can coconut milk

3 Tbsp cornstarch

3 Tbsp water

1 lime, juiced

Salt and pepper

Cilantro, for garnish

Directions at 365daysofcrockpot.com

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