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Instant Pot Green Curry Chicken

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PREP TIME
10 min
COOKING TIME
25 min
TOTAL TIME
40 min
SERVINGS
4 servings
Dinner Thai
Instant Pot Green Curry Chicken
Ingredients
  • 1 (13.5 ounce) can coconut milk
  • 1/4 cup chicken broth
  • 3 tablespoons green curry paste
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1/2 teaspoon dried basil
  • 1 tablespoon vegetable oil
  • 1 pound skinless, boneless chicken thighs, chopped into bite-sized pieces
  • 1 lime, zested
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 jalapeno pepper, seeded and minced
  • 6 ounces snow peas
  • 1 red bell pepper, cut into thin strips
  • 1/4 cup chopped cilantro
Instructions
1
Combine coconut milk, chicken broth, curry paste, soy sauce, fish sauce, brown sugar, and basil in a bowl using a whisk until the mixture is fully incorporated and smooth.
2
Heat oil in a multi-functional pressure cooker, such as an Instant Pot, and activate the Saute function. Sear chicken in the pot until it is nicely browned on all sides, stirring occasionally for 3 to 4 minutes. Add lime zest, ginger, garlic, and jalapeno to the pot and cook for 1 minute, stirring constantly. Cancel the current operation.
3
Pour the prepared coconut curry mixture into the pot and stir it thoroughly with a wooden spoon, making sure to scrape any browned residue from the bottom of the pot. Close and secure the lid, then select High pressure according to the manufacturer's instructions; set a timer for 6 minutes. Allow 10 minutes for the pressure to build before starting the cooking time.
4
Carefully release the pressure in the pot using the quick-release method, as instructed by the manufacturer, for approximately 5 minutes. Unlock and remove the lid, then activate the Saute function once more. Cook snow peas and bell peppers in the pot until they are tender but crisp, 3 to 4 minutes. Cancel the current operation.
5
Garnish the curry with chopped cilantro for a finished and visually appealing dish.