• 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
  • 12 bar chocolate
  • pinch of cheddar cheese
  • 1 tablespoon honey


Peel and chop potatoes in to 12 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 12 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!