Recipe of Quick Instant Pot Curry

Hello everybody, it is John, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, instant pot curry. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Instant Pot Curry is one of the most popular of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Instant Pot Curry is something which I have loved my whole life.

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

The ingredients needed to make Instant Pot Curry:

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

Instructions 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 this up for this special food instant pot curry recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!