Instant Pot Curry
Instant Pot Curry

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, instant pot curry. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Instant Pot Curry is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. They’re nice and they look wonderful. Instant Pot Curry is something that I’ve loved my whole life.

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

The ingredients needed to make Instant Pot Curry:
  1. Make ready small chicken breasts, marinaded
  2. Get coconut oil
  3. Make ready large onions, chopped
  4. Take medium carrots, chopped
  5. Make ready curry paste
  6. Prepare fresh garlic, diced
  7. Make ready fresh ginger, grated
  8. Make ready small sweet potato, cubed
  9. Prepare small butternut squash, cubed
  10. Take honey
  11. Prepare fish sauce
  12. Make ready vegetable broth
  13. Prepare coconut milk
  14. Prepare red peppers, chopped
  15. Prepare 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 this up with this special food instant pot curry recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!