Instant Pot® Red Thai Curry Chicken
Recipe by Jessica DiPonziano from allrecipes.com
Dinner 35 Mins.
Ingredients
5
5 servings
- •1 tablespoon cooking oil
- •2 tablespoons red curry paste, or more to taste
- •1 ½ pounds thin chicken breasts, cut into 1-inch strips
- •1 (14 ounce) can unsweetened light coconut milk
- •1 tablespoon fish sauce, or more to taste
- •1 tablespoon palm sugar
- •1 cup sliced yellow onion
- •1 cup sliced red bell pepper
- •1 cup sliced yellow bell pepper
- •1 cup sliced orange bell pepper
Instructions
- 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.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
- 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.
Nutritional Facts
Per 5 servings
- Calories: 383
- Carbohydrate: 20g
- Fat: 22g
- Fiber: 2g
- Protein: 25g
- Sugar: 7g
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