Instant Pot® Chicken in Thai Red Curry Sauce

Ingredients

• 1 tablespoon olive oil
• ½ onion, diced
• 2 cloves garlic, minced
• 1 stalk celery, sliced
• 6 large red potatoes, diced
• ¾ cup cherry tomatoes, halved
• ½ cup chopped carrots
• 2 boneless chicken breasts, sliced
• 1 (14 ounce) can coconut milk
• 2 tablespoons fish sauce
• ½ cup water
• ½ cup frozen peas
• 3 tablespoons red curry paste
• 2 tablespoons brown sugar
• 3 chicken bouillon cubes, crushed

Step 1

Gently heat some olive oil in your Instant Pot using the 'Sauté' setting. Toss in the onion and garlic, cooking them until they’re soft and fragrant, about 3 minutes. Then add the celery and cook it for another couple of minutes until it turns a nice bright green. Next, stir in the potatoes, cherry tomatoes, and carrots so everything is well mixed.

Step 2

Lay the chicken slices over the veggies, then pour the coconut milk over the top. Add the fish sauce and let the mixture come to a gentle boil, which should take around 5 minutes. Once it’s bubbling, stir in the water, frozen peas, curry paste, brown sugar, and crushed bouillon cubes.

Step 3

Put the lid on the pot and lock it securely. Set it to cook on high pressure for 12 minutes, following your Instant Pot’s guidelines. When the cooking time is up, let the pressure release naturally—it usually takes about 20 minutes. Once the pressure has dropped, give everything a good stir and you’re ready to serve.