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Instant Pot Red Curry Chicken

Instant Pot Red Curry Chicken and Vegetables

Course Main Course
Cuisine Asian, Thai
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Author Edited Kitchen

Ingredients

  • 1 tbsp avocado oil
  • 1 lb boneless skinless chicken tenders or 1 lb diced chicken breasts
  • 1 red pepper diced
  • 2 celery stalks diced
  • 1 cup baby carrots or diced whole carrots
  • 1 cup white mushrooms chopped
  • 2 tbsp red curry paste
  • 1 tbsp coconut aminos
  • 1 tsp pepper
  • 3 cups chicken stock
  • 1 cup coconut milk
  • Crushed red pepper flakes optional

Instructions

  1. Add avocado oil and all chopped veggies to your Instant Pot and select Sauté setting
  2. Sauté for 3-5 minutes, then press Cancel
  3. Stir in chicken, curry paste, coconut aminos, pepper and chicken stock, then place the lid on and turn the knob to Sealing
  4. Use the Manual function to set for 15 minutes at High pressure (or select Poultry setting)
  5. After 15 minutes is up, let pressure release naturally for 10 minutes, then turn knob to Venting
  6. Whisk in coconut milk and serve immediately. Top with red pepper flakes if you like a little extra heat