How to Make Award-winning Instant Pot Curry

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, instant pot curry. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Instant Pot Curry is one of the most favored of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Instant Pot Curry is something which I’ve loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can have instant pot curry using 16 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Instant Pot Curry:

1. Make ready small chicken breasts, marinaded
2. Take coconut oil
3. Take large onions, chopped
4. Take medium carrots, chopped
5. Get curry paste
6. Take fresh garlic, diced
7. Get fresh ginger, grated
8. Make ready small sweet potato, cubed
9. Take small butternut squash, cubed
10. Take honey
11. Take fish sauce
12. Make ready vegetable broth
13. Make ready coconut milk
14. Make ready red peppers, chopped
15. Get basil, chopped
16. Make ready lime, squeezed for juice

Steps to make Instant Pot Curry:

1. 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)
2. Prep the vegetables and other ingredients while the chicken is cooking
3. When chicken is finished cooking, remove from plastic and place on plate before covering with foil. Empty the water from pot and rinse.
4. 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.
5. Add garlic and ginger and sauté another two minutes before turning off the heat.
6. Add sweet potato, squash, honey, fish sauce, vegetable broth and coconut milk. Close lid and pressure cook on High for four minutes.
7. After the four minute high pressure cook, ventilate the pot with the quick-release valve.
8. When safe, open the pot and add the red peppers. Pressure cook on Low for one minute.
9. 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.
10. 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.
11. 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 it up with this exceptional food instant pot curry recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!