Hi, I am Laura. Today, we’re going to prepare instant pot curry recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Instant Pot Curry Recipe
Instant Pot Curry is one of the most popular of current trending foods on earth. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Instant Pot Curry is something that I have loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we must prepare a few components. You can cook instant pot curry using 16 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Instant Pot Curry:
- Take 3 small chicken breasts, marinaded
- Prepare 2 tbsp coconut oil
- Prepare 2 large onions, chopped
- Make ready 2 medium carrots, chopped
- Make ready 2 tbsp curry paste
- Take 2 cloves fresh garlic, diced
- Get 2 tsp fresh ginger, grated
- Prepare 1 small sweet potato, cubed
- Make ready 1 small butternut squash, cubed
- Make ready 1 tbsp honey
- Get 1 tbsp fish sauce
- Prepare 1/4 cup vegetable broth
- Take 1 can coconut milk
- Make ready 2 red peppers, chopped
- Take 1 bunch basil, chopped
- Make ready 1 lime, squeezed for juice
Steps 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 distinctive dish instant pot curry recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Happy cooking.
