This time I decided to try chicken curry in the pressure cooker. I’ve been experimenting with altering slow cooker recipes for the pressure cooker. Over all, this works really well.
For this recipe, I started with frozen chicken tenders. On top of the chicken, I added salsa (nearly any type will work) and curry powder. I set the pressure cooker to high pressure for 12 minutes. It takes around 20 minutes to reach full pressure though, so the total time for this recipe is about 35 minutes. That’s pretty fast, especially since it started with frozen chicken.
Which method you choose – slow cooker, skillet or pressure cooker – entirely depends on the amount of time you have available and when you have that time. If you have a few minutes to load the slow cooker in the morning, but need dinner done as soon as you walk in the door, then that’s the best method for you. On the other hand, if you have 35 minutes to wait on dinner to cook in the evening, the pressure cooker is the way to go.
Serves: 6-8 servings
- 3 lbs. boneless chicken
- 1 onion, chopped
- 1 cup salsa
- 3 Tbs. curry powder
- 1 can coconut milk
- 2 cups rice, cooked
- Place chicken, onion, salsa and curry powder in pressure cooker.
- Set the pressure cooker on high pressure for 12 minutes.
- When the cook time is up, do a quick pressure release.
- Remove the chicken from the pot.
- Add coconut milk to pressure cooker. Stir into sauce.
- Return chicken to pot.
- Serve over cooked rice.