Recipe of Gordon Ramsay Instant Pot Curry

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, instant pot curry. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Instant Pot Curry is one of the most popular of current trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Instant Pot Curry is something that I have loved my entire life.

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 can achieve that.

The ingredients needed to make Instant Pot Curry:

1. Prepare 3 small chicken breasts, marinaded
2. Get 2 tbsp coconut oil
3. Make ready 2 large onions, chopped
4. Prepare 2 medium carrots, chopped
5. Prepare 2 tbsp curry paste
6. Take 2 cloves fresh garlic, diced
7. Make ready 2 tsp fresh ginger, grated
8. Take 1 small sweet potato, cubed
9. Make ready 1 small butternut squash, cubed
10. Get 1 tbsp honey
11. Get 1 tbsp fish sauce
12. Make ready 1/4 cup vegetable broth
13. Make ready 1 can coconut milk
14. Prepare 2 red peppers, chopped
15. Prepare 1 bunch basil, chopped
16. Make ready 1 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 is going to wrap this up for this exceptional food instant pot curry recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!