Preparing curries often involves a lot of chopping, but you can get around that easily. Take advantage of the pre-chopped or no-salt-added canned ingredients on the market, such as matchstick carrots, water chestnuts, and chickpeas. They’re ready and waiting for you!
1can no salt added chickpeasrinsed and drained, 15 oz
1can lite coconut milk13 oz
1tbspgrated fresh ginger
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Combine the rice, water, curry powder, and 1/4 tsp of the salt in the Instant Pot.
Seal the lid, close the valve, and set the Manual/Pressure Cook button to 15 minutes.
Use a natural pressure release for about 12 minutes. When the valve drops, carefully remove the lid and stir in the remaining ingredients.
Press the Cancel button and set to Sauté. Then press the Adjust button to “More” or “High.” Bring to a boil and boil for 2 minutes, or until all the ingredients are heated through, stirring occasionally.