How To Make Instant Pot Thai-Style Green Curry Chicken Recipe
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Serves:
Ingredients
- 1.5 lb boneless skinless chicken breasts, cut into cubes
- 1 tbsp vegetable oil
- 1 onion, thinly sliced
- 2 bell peppers, sliced
- 4 tbsp Thai green curry paste
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1 cup green beans, trimmed
- 1 cup bamboo shoots
- Fresh cilantro, for garnish
- Cooked rice, for serving
Instructions
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Press the sauté function on the Instant Pot and heat the vegetable oil. Add the chicken and cook until browned on all sides. Remove the chicken and set aside.
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Add the sliced onion and bell peppers to the Instant Pot and sauté until softened.
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Stir in the Thai green curry paste and cook for 1 minute.
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Add the coconut milk, chicken broth, fish sauce, and brown sugar to the Instant Pot. Stir well to combine.
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Return the chicken to the Instant Pot and add in the green beans and bamboo shoots.
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Lock the lid in place and set the Instant Pot to manual high pressure for 5 minutes.
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Once the cooking time is complete, do a quick release of the pressure.
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Serve the Thai-style green curry chicken over cooked rice and garnish with fresh cilantro.
Nutrition
- Calories : 365kcal
- Total Fat : 17g
- Saturated Fat : 11g
- Cholesterol : 108mg
- Sodium : 937mg
- Total Carbohydrates : 16g
- Dietary Fiber : 5g
- Sugar : 7g
- Protein : 40g
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