Spicy Instant Pot Thai Chicken Curry

Name: Spicy Instant Pot Thai Chicken Curry
Total time: 1 h
Ingredients: 2 boneless skinless chicken breasts roughly 1 lb; see note 1; 13.5 oz coconut milk 400 mL; use full fat; 2 tablespoons Thai red curry paste; 3 tablespoons fish sauce; 3 tablespoons brown sugar see note 2; 1 tablespoon lime juice; 4 cups vegetables sliced (bell peppers, red onion and snap peas pictured)

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Total: 60

Servings: 4

Cost: $5.42 /serving

Ingredients

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2 boneless skinless chicken breasts roughly 1 lb; see note 113.5 oz coconut milk 400 mL; use full fat2 tablespoons Thai red curry paste3 tablespoons fish sauce3 tablespoons brown sugar see note 21 tablespoon lime juice4 cups vegetables sliced (bell peppers, red onion and snap peas pictured)

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Instructions

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Step 1

Combine all ingredients not listed 'after cooking' into the stainless steel insert of a 6 quart Instant Pot (note 3).

Step 2

Put the lid on the Instant Pot, set the steam release handle to 'sealing', and select 'pressure cook' (or 'manual' on older models) for high pressure 8 minutes.

Step 3

Do a quick pressure release (release the pressure immediately after the Instant Pot beeps).

Step 4

Remove the chicken from the Instant Pot using a set of tongs and set aside to rest.

Step 5

Select the 'sautee' button, and add in the lime juice and vegetables. Cook, stirring frequently, for 3-5 minutes. Using oven mitts remove the stainless steel pot from the Instant Pot.

Step 6

Slice the chicken and add back to the Instant Pot.

Step 7

Serve with rice.

Step 8

Combine all ingredients not listed 'after cooking' in a gallon size freezer bag. Squeeze out as much air as possible.

Step 9

Freeze flat for up to 3 months.

Step 10

Thaw completely before cooking as directed above.