Instant Pot® Thai Red Curry With Chicken
6 servings
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
Step 1
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.
Step 2
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.
Step 3
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.
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