Instant Pot® Thai Red Curry With Chicken Recipe

Name: Instant Pot® Thai Red Curry With Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1/2 onion, diced; 2 cloves garlic, minced; 1 stalk celery, sliced; 6 large red potatoes, diced; 3/4 cup cherry tomatoes, halved; 1/2 cup chopped carrots; 2 boneless chicken breasts, sliced; 1 (14 ounce) can coconut milk; 2 tablespoons fish sauce; 1/2 cup water; 1/2 cup frozen peas; 3 tablespoons red curry paste; 2 tablespoons brown sugar; 3 chicken bouillon cubes, crushed

Servings: persons

1 tablespoon olive oil
1/2 onion, diced
2 cloves garlic, minced
1 stalk celery, sliced
6 large red potatoes, diced
3/4 cup cherry tomatoes, halved
1/2 cup chopped carrots
2 boneless chicken breasts, sliced
1 (14 ounce) can coconut milk
2 tablespoons fish sauce
1/2 cup water
1/2 cup frozen peas
3 tablespoons red curry paste
2 tablespoons brown sugar
3 chicken bouillon cubes, crushed

1
Heat olive oil in the pot of an electric pressure cooker (such as Instant Pot(R)) 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.
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.
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.

455

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon olive oil, 1/2 onion, diced, 2 cloves garlic, minced, 1 stalk celery, sliced, and more.

Yes, Instant Pot® Thai Red Curry With Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Instant Pot® Thai Red Curry With Chicken

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