Instant Pot Curry
Instant Pot Curry

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, instant pot curry. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Instant Pot Curry is one of the most favored of current trending foods in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Instant Pot Curry is something that I’ve loved my entire life. They’re nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. 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. Get 3 small chicken breasts, marinaded
  2. Get 2 tbsp coconut oil
  3. Take 2 large onions, chopped
  4. Prepare 2 medium carrots, chopped
  5. Prepare 2 tbsp curry paste
  6. Get 2 cloves fresh garlic, diced
  7. Take 2 tsp fresh ginger, grated
  8. Get 1 small sweet potato, cubed
  9. Prepare 1 small butternut squash, cubed
  10. Make ready 1 tbsp honey
  11. Prepare 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
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 is going to wrap this up for this exceptional food instant pot curry recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!