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

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.