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.

Servings: 
Ready in: 
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