Instant Pot® Thai red chicken and potato curry
1 hour 12 min
This Thai-style red curry with chicken breasts and potatoes is easy in the Instant Pot® because you can saute, boil and pressure cook in the same pot. It's a meal in itself so no need to cook rice unless you are feeding a crowd.
Diana71
5 people made this
Ingredients
Serves: 6
- 1 tablespoon olive oil
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 stalk celery, sliced
- 6 large red potatoes, diced
- 100g cherry tomatoes, halved
- 60g chopped carrots, or more to taste
- 2 boneless chicken breasts, sliced
- 1 (400g) tin coconut milk
- 2 tablespoons fish sauce
- 120ml water
- 60g frozen peas, or more to taste
- 3 tablespoons Thai red curry paste
- 2 tablespoons soft brown sugar
- 3 chicken stock cubes, crumbled
Method
Prep:30min ›
Cook:22min ›
Extra time:20min resting ›
Ready in:1hr12min
- 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.
- Place chicken slices on top of the sauteed vegetables. Pour coconut milk over chicken. Add fish sauce and allow liquid to come to the boil, about 5 minutes. Mix in water, frozen peas, Thai curry paste, brown sugar and crumbled stock cubes.
- Place lid on the pot and lock in place. Bring up to high pressure according to manufacturer's instructions; cook for 12 minutes. Release pressure through natural-release method, about 20 minutes.
Suggestion:
If you prefer a thicker curry, bring to the boil for a longer time in 'Saute' mode to reduce. You may also mix together 2 tablespoons cornflour and 1 tablespoon cold water and add this to the curry to thicken the sauce.
