• 1-2 lb chicken
  • 1 medium yellow onion, chopped
  • 1 lb carrots
  • 1.5 lb yukon gold potatoes
  • 3 cups chicken stock (bullion works)
  • 1 package curry cubes (~200g, I use “Golden Curry” brand)
  • 1 Tbsp tomato paste (can use ketchup)
  • 1 Tbsp soy sauce
  • 3 cloves garlic

Optional additions:

  • 1 apple, grated
  • 1/2 bar chocolate
  • pinch of cheddar cheese
  • 1 tablespoon honey


Peel and chop potatoes in to 1/2 inch cubes, put in a bowl with water to de-starch while doing next steps.

Chop chicken and onion, saute with garlic to get some browning (don’t need to actually cook it).

Peel and chop carrot in to 1/2 inch cubes.

Put all ingredients except tomato paste and soy sauce in instant pot. Set to meat/stew (high pressure) for 15 min.

Make rice.

After instant pot finishes, let pressure release naturally. Then, stir in tomato paste and soy sauce. Serve over rice!