Name: Instant Pot® Red Thai Curry Chicken
Prep time: 10 min
Cook time: 10 min
Yield: 5
Ingredients: Cooking oil - 1 tablespoon; Red curry paste, or more to taste - 2 tablespoons; Thin chicken breasts, cut into 1-inch strips - 1 ½ pounds; Unsweetened light coconut milk - 1 (14 ounce) can; Fish sauce, or more to taste - 1 tablespoon; Palm sugar - 1 tablespoon; Sliced yellow onion - 1 cup; Sliced red bell pepper - 1 cup; Sliced yellow bell pepper - 1 cup; Sliced orange bell pepper - 1 cup

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot® Red Thai Curry Chicken

1. Cooking oil - 1 tablespoon

2. Red curry paste, or more to taste - 2 tablespoons

3. Thin chicken breasts, cut into 1-inch strips - 1 ½ pounds

4. Unsweetened light coconut milk - 1 (14 ounce) can

5. Fish sauce, or more to taste - 1 tablespoon

6. Palm sugar - 1 tablespoon

7. Sliced yellow onion - 1 cup

8. Sliced red bell pepper - 1 cup

9. Sliced yellow bell pepper - 1 cup

10. Sliced orange bell pepper - 1 cup

How to cook deliciously - Instant Pot® Red Thai Curry Chicken

1. Stage

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and red curry paste to the hot pot; saute 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. Stage

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

3. Stage

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.