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 tablespoon olive oil
- u00bd onion, diced
- 2 cloves garlic, minced
- 1 stalk celery, sliced
- 6 large red potatoes, diced
- u00be cup cherry tomatoes, halved
- u00bd cup chopped carrots
- 2 boneless chicken breasts, sliced
- 1 (14 ounce) can coconut milk
- 2 tablespoons fish sauce
- u00bd cup water
- u00bd cup frozen peas
- 3 tablespoons red curry bonding agent
- 2 tablespoons brown sugar
- 3 chicken bouillon cubes, crushed
The instruction how to make Instant Pot® Thai Red Curry when Chicken
- 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.
- 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.
- 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 caloriescarbohydrateContent: 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: