Hi, I’m Elise. Today, we’re going to make instant pot curry recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I am going to make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Instant Pot Curry Recipe
Instant Pot Curry is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Instant Pot Curry is something that I have loved my whole life. They’re fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can cook instant pot curry using 16 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Instant Pot Curry:
- Make ready 3 small chicken breasts, marinaded
- Take 2 tbsp coconut oil
- Prepare 2 large onions, chopped
- Take 2 medium carrots, chopped
- Take 2 tbsp curry paste
- Get 2 cloves fresh garlic, diced
- Make ready 2 tsp fresh ginger, grated
- Prepare 1 small sweet potato, cubed
- Prepare 1 small butternut squash, cubed
- Prepare 1 tbsp honey
- Get 1 tbsp fish sauce
- Get 1/4 cup vegetable broth
- Get 1 can coconut milk
- Take 2 red peppers, chopped
- Take 1 bunch basil, chopped
- Take 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 this up with this special dish instant pot curry recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Let’s cook!
