Instant Pot® Thai Red Curry with Chicken

This sumptuous restaurant-worthy recipe is a perfect use of the Instant Pot®. The Thai red curry can be as mild or spicy as you'd like. Chock-full of vegetables and so aromatic, this dish will have the family climbing over one another to get a seat at the dinner table.

• Preparation Time: 30 mins
• Cooking Time: 22 mins
• Total Time: 52 mins
• Calories: 489 Calories

Ingredients

• 2 tablespoons brown sugar
• ½ cup water
• 1 (14 ounce) can coconut milk
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 stalk celery, sliced
• ½ cup chopped carrots
• ½ onion, diced
• 3 tablespoons red curry paste
• 2 tablespoons fish sauce
• ½ cup frozen peas
• 6 large red potatoes, diced
• ¾ cup cherry tomatoes, halved
• 2 boneless chicken breasts, sliced
• 3 chicken bouillon cubes, crushed

Recipe Instructions

Step 1

Heat olive oil in the pot of an electric pressure cooker (such as Instant Pot®) on 'Saute' mode. Add onion and garlic; saute until soft, about 3 minutes. Add celery and cook until bright green, about 2 minutes longer. Add potatoes, cherry tomatoes, and carrots. Stir to combine.

Step 2

Place chicken slices on top of the sauteed vegetables. Pour coconut milk over chicken. Add fish sauce and allow liquid to come to a boil, about 5 minutes. Mix in water, frozen peas, curry paste, brown sugar, and crushed bouillon cubes.

Step 3

Place lid on the pot and lock in place. Bring to high pressure according to manufacturer's instructions; cook for 12 minutes. Release pressure through natural-release method, about 20 minutes.