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