Insta-Pot Thai Chicken Curry
Prep Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Total Time: 30 minutes
Servings: 4
Ingredients:
For the Chicken
1 lb boneless skinless chicken breasts
13.5 oz coconut milk
2 tablespoons Thai red curry paste
3 tablespoons fish sauce
3 tablespoons brown sugar
For the Side Dish
1 tablespoon lime juice
4 cups vegetables sliced (bell peppers, red onion and snap peas pictured)
For the Chicken
1 lb boneless skinless chicken breasts
13.5 oz coconut milk
2 tablespoons Thai red curry paste
3 tablespoons fish sauce
3 tablespoons brown sugar
For the Side Dish
1 tablespoon lime juice
4 cups vegetables sliced (bell peppers, red onion and snap peas pictured)
Directions:
For the Chicken
Put the first 5 ingredients into the stainless steel insert of a 6 quart Pot
Put the lid on the Pot, seal and select 'pressure cook' (or 'manual') on high pressure 8 minutes.
Do a quick pressure release (release the pressure immediately after the Pot beeps).
Remove the chicken using a set of tongs and set aside to rest.
Select "sautee" button, then add lime juice and vegetables.
Cook, stirring frequently, 3 to 5 minutes.
Using oven mitts remove the pot from the Instant Pot.
Slice the chicken and add back to the Pot.
Serve with rice.
For the Chicken
Put the first 5 ingredients into the stainless steel insert of a 6 quart Pot
Put the lid on the Pot, seal and select 'pressure cook' (or 'manual') on high pressure 8 minutes.
Do a quick pressure release (release the pressure immediately after the Pot beeps).
Remove the chicken using a set of tongs and set aside to rest.
Select "sautee" button, then add lime juice and vegetables.
Cook, stirring frequently, 3 to 5 minutes.
Using oven mitts remove the pot from the Instant Pot.
Slice the chicken and add back to the Pot.
Serve with rice.
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