How To Make Instant Pot® Red Thai Curry Chicken Recipe
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Select “Saute” on the Instant Pot and heat the vegetable oil. Add the diced onion and minced garlic, and saute until fragrant and softened.
Add the chicken pieces to the pot and saute until browned on all sides.
Stir in the red curry paste and cook for another minute.
Add the sliced red bell pepper, mushrooms, coconut milk, fish sauce, and brown sugar to the pot. Stir well to combine.
Close the Instant Pot lid and set to “Manual” or “Pressure Cook” mode on high pressure for 8 minutes.
Once the cooking time is complete, use the quick release function to release the pressure.
Stir in the lime juice and garnish with fresh cilantro.
Serve the Red Thai Curry Chicken over cooked rice.
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 8g
- Cholesterol : 124mg
- Sodium : 871mg
- Total Carbohydrates : 28g
- Dietary Fiber : 4g
- Sugar : 12g
- Protein : 40g
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