Hello, I am Laura. Today, we’re going to make instant pot curry recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I will make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Instant Pot Curry Recipe
Instant Pot Curry is one of the most well liked of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. Instant Pot Curry is something which I’ve loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can have instant pot curry using 16 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Instant Pot Curry:
- Get 3 small chicken breasts, marinaded
- Take 2 tbsp coconut oil
- Make ready 2 large onions, chopped
- Prepare 2 medium carrots, chopped
- Get 2 tbsp curry paste
- Take 2 cloves fresh garlic, diced
- Make ready 2 tsp fresh ginger, grated
- Prepare 1 small sweet potato, cubed
- Get 1 small butternut squash, cubed
- Prepare 1 tbsp honey
- Make ready 1 tbsp fish sauce
- Take 1/4 cup vegetable broth
- Make ready 1 can coconut milk
- Get 2 red peppers, chopped
- Make ready 1 bunch basil, chopped
- Prepare 1 lime, squeezed for juice
Instructions to make Instant Pot Curry:
- Fill the instant pot half full with water and set to Ultra mode (sous-vide), at 150 degrees for 2 hours. Once hot, add chicken (plastic-wrapped for sous vide)
- Prep the vegetables and other ingredients while the chicken is cooking
- When chicken is finished cooking, remove from plastic and place on plate before covering with foil. Empty the water from pot and rinse.
- Set pot to Sauté. Once hot, add coconut oil. When coconut oil is melted, add onion, carrot and curry paste. Sauté until onion is translucent.
- Add garlic and ginger and sauté another two minutes before turning off the heat.
- Add sweet potato, squash, honey, fish sauce, vegetable broth and coconut milk. Close lid and pressure cook on High for four minutes.
- After the four minute high pressure cook, ventilate the pot with the quick-release valve.
- When safe, open the pot and add the red peppers. Pressure cook on Low for one minute.
- After the one minute low pressure cook is complete, slow-release pressure by letting the pot sit for ten minutes. This is a good time to chop up the chicken.
- After ten minutes of slow release, ventilate the pot with the quick-release valve. When safe, open pot and add basil, lime juice and chicken and stir to mix evenly.
- Serve over rice! If you want to get really crazy, add a fried egg and sriracha on top of each bowl.
So that’s going to wrap it up with this exceptional dish instant pot curry recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Happy cooking.
