Instant Pot-Thai Red Curry Chicken
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Thai cuisine
Ingredients
  • Chicken breast or thighs, diced- 2 breasts
  • Thai red curry paste- 2 tbsp
  • Oil- 1 tbsp
  • Yellow Onion, chopped- 1
  • Kaffir lime leaves- 2
  • Salt- 1 tsp
  • Potatoes, cubed- 2
  • Thai red curry paste- 1 tbsp
  • Red pepper, diced- 1
  • Coconut milk- 1 cup
  • Green onions, chopped- 2 stalks
  • Cilantro, chopped- 2 handfuls
  • Salt- ½ tsp
Instructions
  1. In a bowl, combine chicken and 2 tbsp Thai red curry paste, keep aside.
  2. Turn on the Instant pot, select saute mode at normal temperature.
  3. Let hot sign show on the display.
  4. Add oil followed by onion, season with salt. Saute for a minute.
  5. Add kaffir lime leaves. If you don't have this you can skip adding.
  6. Add potatoes and Thai red curry paste, combine well.
  7. Add the marinated chicken. Combine well.
  8. Close the pot with its lid.
  9. Cancel saute mode and turn on pressure mode- high pressure.
  10. Set the time to 5 minutes.
  11. After 5 minutes pressure cooking, do a natural pressure release.
  12. Open the lid and give everything a good mix.
  13. Select Saute mode at normal temperature.
  14. Add red pepper and coconut milk. Combine well and cook for 2 minutes.
  15. Taste and add ½ tsp more salt.
  16. Add green onions and cilantro, combine well and cook for a minute.
  17. Turn off IP.
  18. Remove the stainless steel pot from the main pot and keep covered.
  19. Serve along with basmati, jasmine or brown rice.
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/instant-pot-thai-red-curry-chicken/