Instant Pot Light Red Curry Chicken

Same light red curry chicken, adapted for the Instant Pot \u2014 the chicken pressure cooks in the curry base, then vegetables are added at the end so they stay crisp rather than turning mushy.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Bloom the curry paste: Set Instant Pot to Sauté. Heat 1 tbsp olive oil and add 2 tbsp red curry paste (check gluten-free label), cooking 1 minute

Step 2

01:00 , stirring, until fragrant.

Step 3

2 Add the liquid: Whisk in 1 cup light coconut milk and 0.5 cup low-sodium chicken broth until smooth.

Step 4

3 Add the chicken: Add 12 oz boneless, skinless chicken breast, cut into 1-inch pieces and stir to coat.

Step 5

4 Pressure cook: Secure the lid, seal the valve, and cook on Manual/High Pressure for 4 minutes

Step 6

04:00 .

Step 7

5 Add vegetables: Quick-release the pressure. Set to Sauté, add 1 bell pepper, sliced and 1 cup snap peas or green beans, and simmer 5 minutes

Step 8

05:00 until crisp-tender.

Step 9

6 Season: Stir in 1 tbsp fish sauce, 1 tsp brown sugar, and 1 lime, juiced.

Step 10

7 Finish and serve: Remove from heat and stir in 0.3 cup fresh basil leaves. Serve over 1.5 cups cooked white rice.