Instant Pot Red Thai Curry Chicken
Description
Enjoy this quick version of a Thai red curry made with chicken breast strips, coconut milk, and colorful bell peppers. Serve with jasmine rice.
Ingredients
•
1 tablespoon cooking oil
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2 tablespoons red curry paste, or more to taste
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1 1/2 pounds thin chicken breasts, cut into 1-inch strips
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1 (14 ounce) can unsweetened light coconut milk
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1 tablespoon fish sauce, or more to taste
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1 tablespoon palm sugar
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1 cup sliced yellow onion
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1 cup sliced red bell pepper
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1 cup sliced yellow bell pepper
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1 cup sliced orange bell pepper
Directions
1
Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add oil and red curry paste to the hot pot; sauté for 30 seconds. Add chicken and mix well with curry paste. Pour in coconut milk. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.
2
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
3
Unlock and remove the lid. Stir in fish sauce and palm sugar. Stir in onion and bell peppers until well combined. Select Saute function. Bring curry to a gentle boil and simmer for only 2 to 3 minutes to keep vegetables crunchy.