How to Make Murgh Kari Instant Pot

Instant Pot&Reg; Zuppa Toscana

Indian chicken curry (murgh kari) is a very creamy and satisfying dish serve with rice or naan bread and you will have yourself.

Recipe Summary Instant Pot&Reg; Zuppa Toscana

Garnish this Instant Pot® zuppa toscana with Parmesan cheese or bacon bits.

Ingredients | Murgh Kari Instant Pot

1 tablespoon olive oil

1 pound bulk Italian sausage

1 large onion, chopped

4 cloves garlic, minced

1 tablespoon Italian seasoning

½ teaspoon salt

½ teaspoon ground black pepper

¼ teaspoon red pepper flakes

4 medium potatoes, cubed

4 cups chicken broth

4 cups chopped kale

1 cup half-and-half

Directions

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function.

Heat oil in the cooker. Add sausage and cook until no longer pink, about 3 minutes. Stir in onion and garlic; cook until softened and translucent, about 3 minutes. Stir in Italian seasoning, salt, pepper, and red pepper flakes. Add potatoes and chicken broth. Close and lock the lid. Select high pressure and set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.

Stir kale into the cooker. Select Saute function. Cook, uncovered, for 2 minutes. Stir in half-and-half. Turn off the cooker and serve.

Info | Murgh Kari Instant Pot

prep: 15 mins cook: 20 mins additional: 10 mins total: 45 mins Servings: 6 Yield: 6 servings

TAG : Instant Pot&Reg; Zuppa Toscana

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