Pressure Cooker Spicy Thai Chicken Curry Recipe

Ingredients

• 2 boneless and skinless chicken breasts
• 13½ oz (400 ml) coconut milk
• 2 tablespoons (30 ml) Thai red curry paste
• 3 tablespoons (45 ml) fish sauce
• 3 tablespoons brown sugar
• 1 tablespoon (15 ml) freshly squeezed lime juice
• 4 cups sliced vegetables

Instructions

In a 6-quart (6 L) electric instant pot, combine all ingredients, except lime juice and sliced vegetables.

Mix well.

Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 8 minutes.

Using the Quick Release method, bring pressure to normal. Carefully unlock and open the lid.

Using tongs, remove cooked chicken breasts from the cooker and set aside.

Switch the pressure cooker to the sauté mode. Stir in lime juice and sliced vegetables.

Cook, stirring, for 3-5 minutes.

Slice the chicken and return to the pot. Mix well.

Serve over cooked rice.

Notes

For sliced vegetables use bell peppers, red onions, and snap peas.