Instant Pot® Thai Red Curry with Chicken
Description
This Thai-style red curry with chicken breasts, coconut milk, potatoes is easy in the Instant Pot® because you can saute, boil, and pressure cook in the same pot.
Ingredients
•
1 tablespoon olive oil
•
1/2 onion, diced
•
2 cloves garlic, minced
•
1 stalk celery, sliced
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6 large red potatoes, diced
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3/4 cup cherry tomatoes, halved
•
1/2 cup chopped carrots
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2 boneless chicken breasts, sliced
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1 (14 ounce) can coconut milk
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2 tablespoons fish sauce
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1/2 cup water
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1/2 cup frozen peas
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3 tablespoons red curry paste
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2 tablespoons brown sugar
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3 chicken bouillon cubes, crushed
Directions
1
Heat olive oil in the pot of an electric pressure cooker (such as Instant Pot®) on 'Saute' mode. Add onion and garlic; saute until soft, about 3 minutes. Add celery and cook until bright green, about 2 minutes longer. Add potatoes, cherry tomatoes, and carrots. Stir to combine.
2
Place chicken slices on top of the sauteed vegetables. Pour coconut milk over chicken. Add fish sauce and allow liquid to come to a boil, about 5 minutes. Mix in water, frozen peas, curry paste, brown sugar, and crushed bouillon cubes.
3
Place lid on the pot and lock in place. Bring to high pressure according to manufacturer's instructions; cook for 12 minutes. Release pressure through natural-release method, about 20 minutes.