Hi there welcome to paint the kitchen red i'm Neena and in today's video i'm going to be making
instant pot chicken curry soup this is one of my favorite soups to make in the instant pot
and everyone just loves it i hope you will too this recipe uses curry powder now most indian
recipes use individual spices such as cumin coriander turmeric etc so i felt like a bit
of a sellout using curry powder but i just love how the recipe turned out it's so good
here are your ingredients two pounds of boneless skinless chicken thighs
cut into one inch cubes one cup of chopped onion 1 cup of diced tomatoes you can use canned or
fresh 3 cups of chopped spinach 1 jalapeno sliced the jalapenos are optional and you can use
as much or as little as you want to one and a half teaspoons of salt or to taste two tablespoons of
minced garlic two tablespoons of curry powder make sure the curry powder isn't too old if your curry
powder has been sitting around for a long time it won't have a fresh taste and you're better
off just getting a new jar 2 tablespoons of minced ginger 4 cups of chicken broth
2 tablespoons of ghee or butter 1 teaspoon of black pepper powder 1 cup of coconut milk i like
to use aroy d or chaokoh brands these are superior to any other brand that i've tried quarter cup of
chopped cilantro that you can sprinkle on at the end heat the instant pot in saute mode and add
ghee or butter to the instant pot once it's hot once the butter or ghee is melted add the onions
garlic
ginger
and stir everything together until the onions are translucent
it'll take a few minutes add the jalapeno and stir it in
now we're going to add the curry powder
salt
black pepper
and stir the spices together at this point you can press cancel and the spices will just cook
on the residual heat because you don't want them to burn and you can do this for about a minute
add a couple of tablespoons of broth to deglaze
this allows you to scrape up the brown bits so you don't have the burn message keep adding
little bits of broth as needed if it's sticking to the bottom now we're going to add the chicken
and stir it and what we're doing is we're coating the chicken with the spices
so the instant pot is still off and make sure there's nothing stuck to the bottom
so you don't get the burn message and now we're going to add the broth
stir everything together
add the tomatoes and i'm not going to stir it i'm just going to let it sit on top
and i'm going to close the lid and pressure cook on high pressure for 5 minutes when the
pressure builds the float valve will come up and the instant pod display will start counting down
from five to zero and at this point you can let the pressure release naturally
or do a 10 minute natural pressure release open the lid
add the coconut milk
the spinach
and stir everything together turn on saute mode and let the soup heat up until the spinach has
wilted just a couple of minutes and then at the end you can garnish with cilantro serve it into a
bowl and you can serve it with rice if you want to or crusty french bread it's a hearty and filling
soup that's delicious all by itself if you make the recipe please let me know in the comments i
always love hearing from you and i hope you enjoy it thanks for watching and i'll see you next time