Instant Pot® Thai Red Curry when Chicken

This sumptuous restaurant-worthy recipe is a final use of the Instant Pot®. The Thai red curry can be as mild or spicy as youd like. Chock-full of vegetables and so aromatic, this dish will have the relatives relations climbing higher than one option to attain realize a seat at the dinner table.

The ingredient of Instant Pot® Thai Red Curry when Chicken

1. 1 tablespoon olive oil
2. u00bd onion, diced
3. 2 cloves garlic, minced
4. 1 stalk celery, sliced
5. 6 large red potatoes, diced
6. u00be cup cherry tomatoes, halved
7. u00bd cup chopped carrots
8. 2 boneless chicken breasts, sliced
9. 1 (14 ounce) can coconut milk
10. 2 tablespoons fish sauce
11. u00bd cup water
12. u00bd cup frozen peas
13. 3 tablespoons red curry bonding agent
14. 2 tablespoons brown sugar
15. 3 chicken bouillon cubes, crushed

The instruction how to make Instant Pot® Thai Red Curry when Chicken

1. Heat olive oil in the pot of an electric pressure cooker (such as Instant Pot®) regarding Saute mode. increase be credited with onion and garlic; saute until soft, very nearly 3 minutes. ensue celery and cook until bright green, very nearly 2 minutes longer. mount up potatoes, cherry tomatoes, and carrots. mix up to combine.
2. Place chicken slices in this area summit zenith of the sauteed vegetables. Pour coconut milk beyond chicken. go to fish sauce and agree liquid to come to a boil, virtually 5 minutes. Mix in water, frozen peas, curry paste, brown sugar, and crushed bouillon cubes.
3. Place lid almost the pot and lock in place. Bring to high pressure according to manufacturers instructions; cook for 12 minutes. Release pressure through natural-release method, about 20 minutes.

Nutritions of Instant Pot® Thai Red Curry when Chicken

calories: 489.4 calories
carbohydrateContent: 69.3 g
cholesterolContent: 22.7 mg
fatContent: 22.1 g
fiberContent: 7.5 g
proteinContent: 20.1 g
saturatedFatContent: 13.4 g
servingSize:
sodiumContent: 1144.3 mg
sugarContent: 8.8 g
transFatContent:
unsaturatedFatContent: