Description
This sumptuous restaurant-worthy recipe is a perfect use of the Instant Pot®. The Thai red curry can be as mild or spicy as you’d like. Chock-full of vegetables and so aromatic, this dish will have the family climbing over one another to get a seat at the dinner table.
Ingredients
- 1 tablespoon olive oil
- ½ onion, diced
- 2 cloves garlic, minced
- 1 stalk celery, sliced
- 6 large red potatoes, diced
- ¾ cup cherry tomatoes, halved
- ½ cup chopped carrots
- 2 boneless chicken breasts, sliced
- 1 (14 ounce) can coconut milk
- 2 tablespoons fish sauce
- ½ cup water
- ½ cup frozen peas
- 3 tablespoons red curry paste
- 2 tablespoons brown sugar
- 3 chicken bouillon cubes, crushed
Instructions
- 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.
- 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.
- 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.
Prep Time: 30 mins
Cook Time: 22 mins
Total Time: 1 hr 12 mins
Servings: 6