Tender chicken thighs simmer in a deeply spiced sauce built from sautéed onion, garlic, and fresh ginger, layered with curry powder, cumin, coriander, turmeric, and a touch of cayenne for warmth. The Instant Pot does the heavy lifting here, pressure-cooking everything in a rich coconut milk and diced tomato base until the chicken turns fork-tender and fully cooked through. A finishing hit of garam masala and a squeeze of fresh lemon juice brighten the whole pot right before serving. Ladle it over fluffy basmati rice and scatter fresh cilantro on top for a weeknight dinner that tastes like it took hours. This one comes together in a single pot with minimal cleanup, and it's a solid, satisfying choice for a gluten free dinner rotation.
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Select the Sauté function on the Instant Pot and set it to high. Add the oil and heat until shimmering, about 1 minute. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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