Meagan Lucero
@me_lu
Instant Pot Thai Red Curry Chicken
A quick and flavorful Thai red curry chicken made in the Instant Pot, featuring tender chicken strips simmered in a rich coconut milk sauce with vibrant bell peppers and onions. Perfect for a weeknight dinner!
Details
- Cuisine:thai
- Diet:gluten-free
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:10
- Views:4
Recipe Information
- Prep time15 min.
- Cook time15 min.
- Total time30 min.
- Servings5
Ingredients
- 1 tablespoon
- 2 tablespoons
- 1 1/2 pounds
- 1 (14 ounce) can
- 1 tablespoon
- 1 tablespoon
- 1 cup
- 1 cup
- 1 cup
- 1 cup
Cooking Instructions
Follow our step-by-step guide on how to make Instant Pot Thai Red Curry Chicken.
Step 1
Begin by setting your Instant Pot to the Sauté function and warming up the cooking oil.
Step 2
Once hot, add the red curry paste and sauté for about 30 seconds until it releases a delightful aroma.
Step 3
Next, introduce the thinly sliced chicken to the pot, ensuring each piece is well-coated with the fragrant curry paste.
Step 4
Pour in the creamy coconut milk and stir until everything is beautifully combined.
Step 5
Secure the lid of the Instant Pot, locking it in place.
Step 6
Choose the high-pressure setting and set the timer for 2 minutes, allowing 10 to 15 minutes for the pressure to build.
Step 7
When the timer goes off, opt for the natural release method to let the pressure dissipate, which may take anywhere from 10 to 40 minutes.
Step 8
Once the pressure has fully released, carefully unlock and lift the lid.
Step 9
Stir in the fish sauce and palm sugar, blending them into the curry for a burst of flavor.
Step 10
Add the sliced onion and bell peppers, mixing everything together harmoniously.
Step 11
Switch the Instant Pot back to the Sauté function and bring the curry to a gentle boil.
Step 12
Let it simmer for 2 to 3 minutes, just enough to keep the vegetables crisp and vibrant.
Step 13
Enjoy the rich, aromatic experience of your homemade curry!.