Thai Green Curry Chicken

TIP: Place chicken breast in freezer for 30 minutes prior to slicing to cut thin, evenly sized pieces.

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Step 1

Select SAUTÉ on the Instant Pot and adjust to NORMAL. Add oil to pot. When oil is hot, add shallot, ginger, and pepper. Cook and stir until aromatics are slightly wilted for about 2 minutes.

Step 2

Add chicken to pot. Season with salt. Cook and stir just until no longer pink for about 3 minutes. Press CANCEL.

Step 3

Add coconut milk and chile paste to pot. Stir until combined. Stir in carrots, green beans, and sweet pepper. Secure the lid on the pot. Close the pressure-release valve.

Step 4

Select MANUAL and cook at high pressure for 4 minutes. When cooking is complete, use a quick release to depressurize.

Step 5

Serve over hot cooked jasmine rice with lime wedges for squeezing. Top with cilantro, basil, and cashews.