Instant Pot Sausage Curry

Ingredients

• 1 tbsp vegetable oil
• 8 pork sausages
• 1 large onion, chopped
• 2 carrots, cut into 1cm slices
• 3 cloves garlic, crushed
• 2cm fresh root ginger, grated
• 1 tbsp medium curry powder
• 1 tsp garam masala
• 1 tbsp tomato purée
• 200ml hot chicken stock (1 stock cube)
• 400g tin chopped tomatoes
• 1 tbsp mango chutney
• 150g frozen peas
• 300g basmati rice, to serve
• Salt to taste

Method

1. Select Sauté and heat the oil. Brown the sausages for 5 minutes, turning, then transfer to a board and cut each into 4 pieces.

2. Add the onion and carrots and cook for 4 minutes. Add the garlic, ginger, curry powder, garam masala and tomato purée and cook for 1 minute.

3. Pour in the stock and scrape up any stuck-on bits from the base of the inner pot; this prevents a Burn notice. Stir in the mango chutney and add the sausage pieces.

4. Pour the tinned tomatoes over the top and do not stir. Lock the lid, set the steam release valve to Sealing and select Pressure Cook (High) for 6 minutes.

5. When the time is up, leave the pot to release pressure naturally for 5 minutes, then carefully turn the valve to Venting to release any remaining steam.

6. Select Sauté, stir in the peas and simmer for 4 minutes until the sauce has thickened. Season with salt. Serve with basmati rice, cooked following the packet instructions, and a spoonful of natural yoghurt if you like.