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.
Extra Tips & Suggestions
- 1. When storing your leftover Instant Pot Chicken Thai Red Curry, consider using glass containers instead of plastic. Glass helps to preserve the flavors and doesn't absorb odors like plastic can.
- 2. If you find yourself with a lot of leftovers, portion them out into individual servings and freeze them for a quick and convenient meal later on. Simply thaw and reheat when you're ready to enjoy again.
Reviews
Priya
March 18, 2025Hey there! Just wanted to say that this Instant Pot Chicken Thai Red Curry recipe is an absolute winner! The flavors are so vibrant and it's such a breeze to make. Definitely adding this to my regular rotation. Thanks for sharing!
Terrell
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Sage
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Frank
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Soren
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Julianna
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Cooper
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Emily
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Cesar
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Fernando
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Ahmed
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Tariq
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Leilani
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Ivory
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Cooper
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Kristopher
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Ian
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Henry
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Emersyn
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Jackson
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Mia
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Milena
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Gavin
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Summer
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Maria
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Marshall
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Daniel
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Alexandria
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Makenna
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Anna
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Lacey
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Roland
January 13, 2025This recipe sounds amazing! I can already imagine the flavors blending together perfectly. Can't wait to try it out for dinner tonight!
April
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Graham
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Michael
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