Insta-Pot Thai Chicken Curry


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

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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