Instant Pot Thai Curry Chicken

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READY IN: 30mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • On saute mode:
  • In coconut oil, saute the Thai red curry paste with garlic, ginger, and peppers.
  • Add the fresh chicken (thighs would be good to use as well), salt and pepper.
  • Pour in 1-2 c chicken broth, place lid.
  • Manually pressure cook on high for 8 mins.
  • Quick release.
  • Add in spinach and coconut milk.
  • *Also would be good to try with shrimp instead of shrimp (adjust cook time) or other vegetables like broccoli, carrots, snow peas, etc.
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