Name: Instant Pot® Thai Red Curry with Chicken
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Olive oil - 1 tablespoon; Onion, diced - ½; Garlic, minced - 2 cloves; Celery, sliced - 1 stalk; Red potatoes, diced - 6 large; Cherry tomatoes, halved - ¾ cup; Chopped carrots - ½ cup; Boneless chicken breasts, sliced - 2; Coconut milk - 1 (14 ounce) can; Fish sauce - 2 tablespoons; Water - ½ cup; Frozen peas - ½ cup; Red curry paste - 3 tablespoons; Brown sugar - 2 tablespoons; Chicken bouillon cubes, crushed - 3

Instant Pot® Thai Red Curry with Chicken

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot® Thai Red Curry with Chicken

1. Olive oil - 1 tablespoon

2. Onion, diced - ½

3. Garlic, minced - 2 cloves

4. Celery, sliced - 1 stalk

5. Red potatoes, diced - 6 large

6. Cherry tomatoes, halved - ¾ cup

7. Chopped carrots - ½ cup

8. Boneless chicken breasts, sliced - 2

9. Coconut milk - 1 (14 ounce) can

10. Fish sauce - 2 tablespoons

11. Water - ½ cup

12. Frozen peas - ½ cup

13. Red curry paste - 3 tablespoons

14. Brown sugar - 2 tablespoons

15. Chicken bouillon cubes, crushed - 3

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

1. Stage

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. Stage

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. Stage

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.