This easy Instant Pot chicken curry with eggplant recipe is full of Indian flavors that will have you making it again and again for quick weeknight dinners!
Call me the curry queen over here. Seriously, where is my crown? I’ve been popping out curry recipes left and right, but while that curry chicken salad is a cold lunch-like way to do curry, this is the hearty main dish version. Plus, with Instant Pot, this spicy pot of goodness is easier than ever!
Not sure what took me so long to jump on the Instant Pot bandwagon, but once I ordered this Instant Pot Duo Plus, I was hooked. I’ve used pressure cookers before, but this one makes it easy as can be. I honestly don’t see myself using all of the functions on there all that much but the sauté one, that is clutch I tell you. I’ve used that with every recipe I’ve made so far. There’s nothing quite like a one pot meal that has all the flavor of a long drawn out recipe. Its perfect for weeknight dinners or anytime really cause weekends can be just as busy!
This type of Indian curry is naturally dairy free and gluten free of course so its a good option for feeding guests with dietary restrictions. Plus, theInstant Pot is perfect for feeding guests. Sure, it isn’t fancy so its not really the best option for when you want to impress with your kitchen mastery, but when you’re having good friends over and want to get all of the prep done ahead of time so that you can actually socialize, Instant Pot is incredibly convenient.
For this recipe, you can sauté the onion and spices and then add the eggplant and other ingredients and refrigerate in the same pot until its time to cook it all. I know it isn’t recommended for food safety to have chicken in with other ingredients like that but I really don’t understand why. I wouldn’t do this long term, but for a few hours when it will all be cooked together anyways, I really don’t see the harm. If you’re a kitchen safety pro, feel free to weigh in on this. For now, I’ll be sticking with what seems like common sense and logic. …
