Get cozy with this easy Instant pot chicken and veggie curry. It’s a quick weeknight dinner option, freezer friendly, and is the coziest meal for your quarantine meal rotation.
This recipe and associated photos are the incredible work from Melissa's Healthy Kitchen. Check out her blog and Instagram @melissas_healthykitchen for more of her creations!
I really don’t think it can get easier than this instant pot chicken and veggie curry. I have been obsessed with my instant pot because it is super convenient, it leaves all my meats nice and tender, and only requires one pot to clean up. But don’t worry if you don’t have an instant pot just follow the directions in a pot or in a slow cooker.
Ingredients:
✅ 2 chicken breast diced up
✅ 1 jar Yai's Thai Yellow Thai coconut curry
✅ 1/2 cup chicken bone broth
✅ 2 carrots diced
✅ 1 red bell pepper diced
✅ 1 zucchini diced
✅ 1 cup cabbage chopped
✅ 1 small head of Broccolini
Instructions:
☑️ Add diced chicken, curry sauce, and bone broth to instant pot
☑️ Cover and set to manual 30 minutes high pressure
☑️ Once done quick release pressure and add in veggies
☑️ Set manual high pressure for 3 minutes
☑️ Quick release pressure once done
☑️ Enjoy over white rice cooked in instant pot
