Yesterday day I bought a curry spice. It may look weird, but I’m not used to spices.
Until Jaggety, my mom cooked with minimal spices.
So curry is really exotic to me, since we’ve never done anything with it.
But as I wanted new flavors, I said to myself I like to try it.
I marinated chicken in curry and done this risotto in Instant Pot.
Everyone was pleasently suprised 🙂 Do I have to say it’s fast?
Instant Pot: Curry risotto with chicken
13.12.2017.
: 6
Ingredients
- 600 grams of chicken breasts
- 1.5 cup arborio rice
- 3.5 cups of chicken stock or water
- 100 grams of peas (can also be frozen)
- 2 carrots
- 1 onion
- 3 cloves of garlic
- red paper (optional)
- curry, salt, pepper
Directions
- Step 1 Cut chicken breast into dice. Season them with 1 tablespoon of curry. Stir and let it marinate for at least 2 hours, ideally overnight.
- Step 2 Cut the onion, carrots and pepper into the dice, chop garlic into small pieces.
- Step 3 Turn on the “saute” option on Instant Pot. When displey shows “hot” put a spoon of oil and saute the chicken. When the chicken is sauted on all sides, remove it on the plate and add the sliced ​​vegetables. Saute vegetables for a few minutes.
- Step 4 When vegetables are done, press the “cancel” option to stop the “saute” option. Add the rice and meat, pour it with water or stock. Season and stir. Close the lid and put on “manual” for 7 minutes.
- Step 5 After dish is cooked, use Quit Pressure Relase.
- Step 6 Add the peas and finely chopped parsley and stir.
My name is Astra. This blog was born out of the desire to bring people closer to Instant Pot. With the amount of today's obligations, a multifunctional helper comes in the kitchen. In addition to recipes in Instant Pot, here you can find recipes which doesn’t require Instant Pot. I hope you find something for yourself. Welcome to my blog!
