Instant Pot Thai Chicken Curry
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This Instant Pot recipe from Sweet Peas and Saffron basically cooks itself. This recipe is perfect for a quick and easy weeknight dinner. With only a handful of ingredients and one pot, you'll have dinner ready in 30-minutes.
To make, you'll add all ingredients to the Instant Pot, except the vegetables and lime juice. You'll cook on high pressure for 8 minutes, then quickly release the pressure. You'll then change the cook setting to saute, add in the vegetables and lime juice, and cook until vegetables are tender (about 3-5 minutes). Yum!
What you'll Need:
2 boneless skinless chicken breasts
400 ml coconut milk
2 tbsp Thai red curry paste
3 tbsp fish sauce
3 tbsp brown sugar (or less)
1 tbsp lime juice
4 cups sliced vegetables (we used peppers and snap peas)
Get the full recipe and instructions from Sweet Peas and Saffron here.