Savor the Ultimate Instant Pot Chicken Thai Red Curry Recipe

Ingredients

• A tablespoon of fragrant olive oil
• Diced half an onion
• Minced cloves of garlic
• Sliced stalk of celery
• Diced six large red potatoes
• Halved cherry tomatoes, three-fourth cup
• Chopped carrots, half a cup
• Sliced boneless chicken breasts, two in number
• A can of creamy coconut milk (14 ounces)
• Two tablespoons of umami fish sauce
• Half a cup of water
• Frozen peas, half a cup
• Red curry paste, three tablespoons
• Brown sugar, two tablespoons
• Crushed chicken bouillon cubes, three in total

Step 1

Begin by warming up some olive oil in the pot of an electric pressure cooker set to 'Saute' mode, like the Instant Pot®. Start by sautéing onions and garlic until they become soft and fragrant, which should take around 3 minutes. Next, add in the celery and cook until it turns a vibrant green, about 2 minutes more.

Step 2

After that, toss in the potatoes, cherry tomatoes, and carrots, giving everything a good mix to blend the flavors. Gently layer the chicken slices on top of the sautéed veggies, then generously pour over the creamy coconut milk. Drizzle in some fish sauce and let the mixture come to a gentle boil for approximately 5 minutes.

Step 3

Now, introduce some water, frozen peas, aromatic curry paste, a touch of brown sugar, and crumbled bouillon cubes. Stir everything together until well combined.

Step 4

Cover the pot with the lid, ensuring it is securely locked in place. Follow the manufacturer's guidelines to bring the pressure cooker to high pressure, then let it cook for 12 minutes. Allow the pressure to release naturally for about 20 minutes before serving.