Description
This Thai-style chicken has a creamy green coconut curry sauce with just the right amount of spice, and is made quickly and easily in your Instant Pot®. It is delicious served with rice.
Ingredients
- 1 (13.5 ounce) can coconut milk
- ¼ cup chicken broth
- 3 tablespoons green curry paste
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- ½ teaspoon dried basil
- 1 tablespoon vegetable oil
- 1 pound skinless, boneless chicken thighs, chopped into bite-sized pieces
- 1 lime, zested
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1 jalapeno pepper, seeded and minced
- 6 ounces snow peas
- 1 red bell pepper, cut into thin strips
- ¼ cup chopped cilantro
Instructions
- Mix coconut milk
- chicken broth
- curry paste
- soy sauce
- fish sauce
- brown sugar
- and basil in a bowl with a whisk until smooth. Set aside.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil in the pot. Add chicken and saute
- stirring occasionally until browned
- 3 to 4 minutes. Add lime zest
- ginger
- garlic
- and jalapeno to the pot and cook
- stirring
- for 1 minute. Press Cancel.
- Pour coconut curry mixture into the pot and stir well with a wooden spoon
- scraping to loosen any browned bits from the bottom. Close and lock the lid. Select High pressure according to manufacturer’s instructions; set timer for 6 minutes. Allow 10 minutes for pressure to build before the cooking time begins.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions
- about 5 minutes. Unlock and remove the lid. Select the Saute function once more. Add snow peas and bell pepper and cook until vegetables are crisp-tender
- 3 to 4 minutes. Press Cancel. Garnish curry with chopped cilantro.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 4