My kids gave me an Instant Pot for my birthday. 8 quart, because they like eating at my house. Tonight I made chicken spinach curry over brown rice, which I usually make in the crock pot all day.
It was delicious. Even better than crock pot. About 1.5 hours start to finish. I started the rice cooker first (new Zojirushi rice cooker!), then started on the curry. Timing pretty close on both ends this way; I forgot the rice had to steam 15 minutes after the countdown, but that was enough time for the IP to depressurize naturally.
Chicken Spinach Curry
bunch of cut up chicken pieces (1 lb skinless boneless thighs)
bunch of diced potatoes (3 - 4 white or Yukon gold)
diced onion one
cauliflower pieces (12 oz bag frozen)
Fresh spinach (1 salad bag, divided. Half at beginning and couple handfuls after depressurizing)
can o’ (lite) coconut milk
generous quantity of curry powder (3 tablespoons)
No extra water needed. (If you crock pot, you may need to add 1/2 can of water with the coconut milk)
Instant Pot: Saute onion in 2 T olive oil til translucent but not squishy, add chicken and saute a bit (I didn’t wait for all the pink to disappear). Add potatoes, stir, add everything else, stir.
Process 14 minutes on manual/high pressure. Let it depressurize naturally (about 15 mins). It looks watery, with chunks of potato and cauliflower, but when you stir in the rest of the spinach, the potatoes and cauliflower break down and it’s a lovely smooshy texture with some small chunks left. The spinach is still green.
Serve over rice, garnish with some fresh cilantro leaves if you’d like.