Instant Pot Thai Green Curry Chicken

Follow our step-by-step guide on how to make Instant Pot Thai Green Curry Chicken.

1. Step 1

   Begin by combining coconut milk, chicken broth, green curry paste, soy sauce, fish sauce, brown sugar, and dried basil in a mixing bowl.

2. Step 2

   Whisk until the mixture is smooth and set it aside.

3. Step 3

   Next, power on your Instant Pot and activate the 'Saute' function.

4. Step 4

   Pour in the vegetable oil and let it heat up.

5. Step 5

   Add the chopped chicken thighs, sautéing for 3 to 4 minutes while stirring occasionally until they achieve a lovely golden brown.

6. Step 6

   Introduce the lime zest, grated ginger, minced garlic, and minced jalapeno to the pot, cooking for an additional minute and stirring frequently.

7. Step 7

   Once fragrant, press 'Cancel' to halt the sautéing.

8. Step 8

   Now, pour the prepared coconut curry mixture into the pot, using a wooden spoon to stir well and scrape up any delicious browned bits from the bottom.

9. Step 9

   Secure the lid of the Instant Pot, select 'High Pressure,' and set the timer for 6 minutes.

10. Step 10

    Allow approximately 10 minutes for the pressure to build before the cooking begins.

11. Step 11

    When the timer goes off, carefully perform a quick release of the pressure, which should take about 5 minutes.

12. Step 12

    Once the pressure is released, unlock and remove the lid.

13. Step 13

    Reactivate the 'Saute' function and toss in the snow peas and red bell pepper, cooking for 3 to 4 minutes until the vegetables are crisp-tender.

14. Step 14

    Finally, press 'Cancel' to stop the sautéing and garnish your vibrant curry with freshly chopped cilantro before serving.

15. Step 15

    Enjoy this delightful dish that brings a taste of Thailand right to your kitchen!.