April 9, 2021

Instant Pot Miso Curry - Made with Chicken or Chickpeas

I often hear stories about a family's sauce or Sunday Sauce. Typically, that would probably bring thoughts of Italian Grandmothers serving a massive pot of meat sauce for family supper. Though that is true, the sauce can be so much more.

In my Dad's family, it was my Abuelito's Meat Sauce, typically used for enchiladas or tacos. In my Mom's family, it was my Oma's version of spaghetti sauce with Bavarian and British influence (she added Maggi and curry powder) because, after World War II, she went to England and worked as a house daughter for the owner of Rolls Royce (crazy, huh?). Then there is my wife, who is half Pakistani and would easily say that her family's sauce was some version of curry.

I love curry and the varieties of curry we have all over the world. I am unsure most even realize the multitude of types, and I have enjoyed as many as possible; Thai curry, Japanese Curry, Indian Curry, Pakistani Curry, Vietnamese Curry, Jamaican Curry, and Trinidadian Curry. I take all these influences, and I create.

This recipe is my curry sauce; it's not traditional or tied to any singular culture. I use Madras curry powder, which my Oma used, and I love the flavor. Any yellow curry powder will work if you can't find Madras curry powder. I also use white miso paste, a fermented soybean paste that gives any dish an excellent and lightly sweet taste of umami. This is the recipe I use when my wife has a curry craving, but I need a quick and nourishing weeknight meal for our family. Even my Mom loves this one, and like most Moms, she is my worst critic, but I am grateful she keeps it honest with me.

This great recipe, as written, has some heat. If you are looking for a mild curry, skip the Fresno chili. Or maybe you like spice, but your kids don't, and if that is the case, make it without the Fresno and sprinkle red pepper flakes on top of your dish.

I love this recipe because you throw all the ingredients into your Instant Pot, stir it, put the lid on, and hit that Pressure Cooker button.

You can take the base of the sauce ingredients 2 - 12 and add anything that sounds good or needs to be used in your fridge. I love green beans, cauliflower, potatoes, and tofu.

Store the curry in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Check out our other Instant Pot recipes here:

Moroccan Spiced Chicken and Sweet Potatoes

Instant Pot Pozole Blanco

Green Chili Stew with Hominy

The Best Instant Pot Vegan Chili

Instant Pot Miso Curry - Made with Chicken or Chickpeas

I love this recipe because you throw all the ingredients into your Instant Pot, stir it, put the lid on, and hit that Pressure Cooker button. It's a easy and quick weeknight meal that my family loves.

  • 1.5 lb chicken breasts, diced or two cans chickpeas (or a combo of 1lb chicken breast and 1 can chickpeas)
  • 1 Fresno chili, finely chopped (remove for mild curry)
  • 1/2 cup yellow onion, finely diced
  • 2 cloves garlic, pressed, grated or minced
  • 1 tablespoon Madras curry powder
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1/8 teaspoon ground cinnamon
  • 1 teaspoon ground turmeric
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can full fat coconut milk
  • 1 tablespoon mellow white miso
  • 1/2 cup cold water or vegetable stock
  • 1/2 cup plain yogurt
  • 1 tablespoon cornstarch or arrowroot powder
  • 2 tablespoons butter
  1. Dry the chicken breasts and place them on the cutting board. Dice the chicken into 1-inch cubes. Add the chicken and/or chickpeas, the shallot, and minced garlic cloves.
  2. Mix the curry powder, ginger, cumin, turmeric, salt, and black pepper in a small bowl. Sprinkle over the ingredients in the Instant Pot and stir until combined.
  3. Add the remaining ingredients to the Instant Pot. Stir until combined, about 1-2 minutes. Place the lid with the seal onto the Instant Pot and twist until locked. Place on high pressure for 8 minutes. Let the Instant Pot release naturally for 10 minutes, then quickly release the remaining steam.

Serve this miso curry with basmati, jasmine, or brown rice; also great with Naan or flour tortillas.


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