Instant Pot Chicken Curry

I'm still trying out recipes in my Instant Pot. I wanted to use chicken and chickpeas, so I made some Chicken Curry.

Ingredients:

• 3 tablespoon olive oil
• 1 small green chili pepper, chopped (optional – or 4 ounces green chilis)
• 1 Vidalia onion, thinly sliced
• 1 bell pepper, thinly sliced
• 2 teaspoons powdered ginger (or 1 inch finely chopped or grated)
• 1 teaspoon garlic powder (or 5 cloves finely chopped)
• 1 can diced tomatoes (separate tomatoes and water) (or 2 medium tomatoes, chopped with 1/3 cup water)
• 1 tsp cardamom
• 2 bay leaf
• 1 teaspoon cloves
• 1 teaspoon black pepper
• 1/2 teaspoon cumin
• 2 teaspoon coriander powder
• 1/2 teaspoon cayenne pepper
• 1 teaspoon garam masala
• 1/2 teaspoon ground turmeric
• 1 teaspoon salt
• 1 can chickpeas (about 15 ounces)
• optional - 1 can green beans, drained, cut into smaller pieces
• 1 pound boneless chicken, cut into 1 to 2 inch pieces (if not frozen)
• 1 tablespoon lemon juice
• 1/4 cup cilantro to garnish

Instructions:

1. Heat the Instant pot in Sauté mode and add oil to it.
2. Add the chopped green chili, onions, and bell pepper to the pot and sauté while stirring for 4 minutes until they turn golden brown.
3. (Add in the ginger and garlic if using fresh minced)
4. Add the chopped tomatoes (without water) and spices. Sauté for another 4 minutes, while stirring.
5. Add water/juices from diced tomatoes, and scrape off anything stuck to the bottom of the pot. Add in chickpeas.
6. Nestle chicken in sauce, cook for 20 min on high pressure, or 25 minutes if using frozen chicken breasts.
7. When the instant pot beeps, quick release the pressure manually.
8. Stir in the lemon juice if using.

Carole's Notes:

We liked this! It has a nice mix of flavors, and the spice level is not too hot for us.

The recipe is adapted from https://pipingpotcurry.com/chicken-curry-pressure-cooker/