Instant Pot Chicken Curry

 Weeknight dinner themes provide a foundation for simple meal planning — or, at the very least, last-minute supper choices! In my household, we begin the week with Meatless Monday and end it with Pizza Friday – a long-standing practice that helps me keep a modicum of sanity. As the new season and school year begin, I've decided to add another theme: Instant Pot Wednesdays!

This honey mustard chicken was my first excursion into this new theme. Consider it a lighter version of a typical pot roast: Chicken breasts or thighs (both are soft and juicy when cooked) go well with sweet carrots and buttery potatoes. A combination of honey and light Dijon mustard imparts an air of elegance while remaining approachable to my children's palates.

An Easy-to-Love Instant Pot Dinner

What is the best aspect of Instant Pot dinners? Only one pot needs to be cleaned! To begin preparing this chicken supper, sauté the onion and garlic in melted butter in the Instant Pot. The liquid comes next, which is necessary for bringing the Instant Pot to pressure – and flavoring the chicken and vegetables. I used chicken broth, Dijon mustard, honey, and dried thyme in this recipe. Cook the chicken, potatoes, and carrots for eight minutes under high pressure.

The pressure cooker takes 15 to 20 minutes to come to pressure, so while you wait, cut some parsley and lemons — and still have time to clean down the counters and ask the children to set the table before dinner is ready. When the timer goes off, release the pressure and transfer the chicken and vegetables to a serving plate. Reduce the sauce to a low heat and ladle it over the dish. Finish with parsley and a squeeze of lemon – my go-to method for sprucing up any Instant Pot meal.

Optional Chicken Dinner Add-ons

This show-stopping supper serves four people and is a one-pot dish that includes protein, carbohydrate, and vegetables. If I have a few minutes extra, I add a green side salad and some crusty bread to mop up the sauce. If you have any leftover chicken, serve it cold on a bed of green lettuce or slice it up and pile it on a sandwich with a drizzle of Dijon and honey.

INGREDIENTS

• 1 pound small red or Yukon Gold potatoes (about four (3) three-inch potatoes)
• 12 ounces carrots, medium (5 to 6)
• 1 large red onion
• 2 garlic cloves
• 2 pounds chicken breasts or thighs, boneless and skinless (4 medium breasts or 8 thighs)
• 1 1/2 tsp. kosher salt
• 1 tsp freshly ground black pepper, plus additional for serving
• 3/4 cup chicken broth with a low sodium content
• 3 tbsp Mustard Dijon
• 1 tsp honey
• 1 teaspoon thyme, dry
• 2 tbsp salted butter
• 1/4 cup parsley leaves, fresh
• 1 lemon, medium

INSTRUCTIONS

1 pound red or Yukon gold potatoes, quartered 12 ounces carrots should be halved lengthwise (if desired, peel first), then cut into 2-inch crosswise pieces. 1 red onion, cut into 8 wedges 2 garlic cloves, minced

1 teaspoon kosher salt and 1/4 teaspoon black pepper all over 2 pounds boneless, skinless chicken breasts or thighs

In a liquid measuring cup or small bowl, whisk together 3/4 cup low-sodium chicken broth, 3 tablespoons Dijon mustard, 1 tablespoon honey, and 1 teaspoon dried thyme.

2 tablespoons unsalted butter in a 6-quart electric pressure cooker using the Sauté setting. Combine the onion, garlic, and the remaining 1/2 teaspoon kosher salt in a medium bowl. Sauté, stirring frequently, for approximately 3 minutes, or until the onions begin to soften and the garlic becomes aromatic.

Switch off the electric pressure cooker. Pour in the chicken broth mixture and scrape the bottom of the pot to remove any browned bits. Arrange the chicken in an even layer: the breasts in a single layer with considerable overlap, and the thighs in two layers. Potatoes are placed on top, followed by carrots.

Secure the pressure cooker and ensure that the vent is completely closed. Pre-heat the oven to HIGH pressure for 8 minutes. The pressure cooker should come to pressure in 15 to 20 minutes. Meanwhile, coarsely chop 1/4 cup fresh parsley leaves and thinly slice 1 medium lemon.

When the cook time is finished, allow 5 minutes for the pressure to naturally release. Release any lingering pressure immediately. Tongs and a slotted spoon are used to transfer the chicken and veggies to a serving dish.

Bring the sauce to a boil in the pressure cooker using the Sauté option. Boil for 10 to 15 minutes, or until reduced to 1 cup. Distribute the sauce over the chicken and veggies and sprinkle with parsley and additional black pepper to taste. Serve with wedges of lemon.