Pressure Cooker Chicken Curry With Rice

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 green pepper, chopped
• 4 boneless skinless chicken thighs, cut in two-inch pieces
• 2 cups uncooked long-grained white rice
• 1 tablespoon curry powder
• 1 cup chicken broth
• 0.5 (15 ounce) can diced tomatoes
• 0.5 (15 ounce) jar curry sauce

1. 1. Set your pressure cooker to brown. Add one tablespoons olive oil and heat it up.
2. 2. Saute the chicken until lightly golden - remove from the cooker with a slotted spoon.
3. 3. Add the other tablespoons of olive oil and heat it up. Add the pepper and onion and saute until somewhat softened.
4. 4. Add the two cups of rice to the cooker, and stir well.
5. 5. Add the broth, curry powder, and chicken and stir again.
6. 6. Distribute the tomatoes and simmer sauce over the top of the rice, veggie and chicken mixture. DO NOT STIR THESE IN - just let them rest o top.
7. 7. Set the cooker to 15 psi, and set it for 8 minutes.
8. 8. Once time is up, wait five minutes while some of the pressure releases naturally.
9. 9. After five minutes, use whatever your quick release method is on your pressure cooker to release the rest of the pressure.
10. 10. Mix everything well and ENJOY!

olive oil, onion, green pepper, chicken thighs, white rice, curry powder, chicken broth, tomatoes, curry sauce

Taken from www.food.com/recipe/pressure-cooker-chicken-curry-with-rice-438535 (may not work)