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Instant Pot® Thai Red Curry with Chicken
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Prep Time:
30 minutes
Cook Time:
22 minutes
Total Time:
72 minutes
Instant Pot® Thai red curry with chicken, coconut milk, and potatoes - a one-pot wonder for easy cooking and bold flavors.
Ingredients:
  • 1 tablespoon olive oil
  • 0.5 onion, diced
  • 1 stalk celery, sliced
  • 6 large red potatoes, diced
  • 0.75 cup cherry tomatoes, halved
  • 0.5 cup chopped carrots
  • 2 boneless chicken breasts, sliced
  • 1 (14 ounce) can coconut milk
  • 2 tablespoons fish sauce
  • 0.5 cup water
  • 0.5 cup frozen peas
  • 3 tablespoons red curry paste
  • 3 chicken bouillon cubes, crushed
Instructions:
  • In the pot of an Instant Pot®, saute onion and garlic in olive oil until soft, about 3 minutes. Add celery and cook until bright green, about 2 minutes. Add potatoes, cherry tomatoes, and carrots, and stir to combine.
  • Arrange chicken slices over the aromatic sauteed vegetables. Delicately pour creamy coconut milk over them. Drizzle in fish sauce and let the flavors meld into a gentle boil for roughly 5 minutes. Gently fold in water, frozen peas, vibrant curry paste, sweet brown sugar, and crumbled bouillon cubes.
  • Secure the lid on the pot and bring to high pressure following the manufacturer's instructions. Cook for 12 minutes, then allow pressure to release naturally for about 20 minutes.

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