Hello everybody, it’s Brad, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, instant pot curry. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Instant Pot Curry is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. Instant Pot Curry is something which I have loved my entire life. They’re nice and they look wonderful.
Learn how to cook Instant Pot Chicken Curry (Pressure Cooker Chicken Curry) with pantry ingredients! Tender juicy chicken in a creamy, hearty curry sauce bursting with excitingly rich flavors. This is a rich, creamy coconut curry dish that comes together quickly in an Instant Pot®. Customize the taste by using more or less curry powder and sugar.
To begin with this recipe, we have to prepare a few ingredients. You can have instant pot curry using 16 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Instant Pot Curry:
- Make ready 3 small chicken breasts, marinaded
- Make ready 2 tbsp coconut oil
- Prepare 2 large onions, chopped
- Prepare 2 medium carrots, chopped
- Take 2 tbsp curry paste
- Make ready 2 cloves fresh garlic, diced
- Make ready 2 tsp fresh ginger, grated
- Prepare 1 small sweet potato, cubed
- Take 1 small butternut squash, cubed
- Get 1 tbsp honey
- Prepare 1 tbsp fish sauce
- Take 1/4 cup vegetable broth
- Get 1 can coconut milk
- Get 2 red peppers, chopped
- Prepare 1 bunch basil, chopped
- Prepare 1 lime, squeezed for juice
Learn How to Cook Deliciously Easy Instant Pot Chicken Curry (Pressure Cooker Chicken Curry) in an hour with pantry ingredients! Making The Instant Pot Cauliflower Curry Magic. You can serve it over rice, with. Instant Pot Chicken and Sweet Potato Curry (Adaptable).
Instructions to make Instant Pot Curry:
- 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)
- Prep the vegetables and other ingredients while the chicken is cooking
- When chicken is finished cooking, remove from plastic and place on plate before covering with foil. Empty the water from pot and rinse.
- 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.
- Add garlic and ginger and sauté another two minutes before turning off the heat.
- Add sweet potato, squash, honey, fish sauce, vegetable broth and coconut milk. Close lid and pressure cook on High for four minutes.
- After the four minute high pressure cook, ventilate the pot with the quick-release valve.
- When safe, open the pot and add the red peppers. Pressure cook on Low for one minute.
- 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.
- 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.
- Serve over rice! If you want to get really crazy, add a fried egg and sriracha on top of each bowl.
You can serve it over rice, with. Instant Pot Chicken and Sweet Potato Curry (Adaptable). So grab your Instant Pot because you'll never want to make vegan curry any. Learn how to make Instant Pot Japanese curry the whole family will love. Tips for Making this Instant Pot Curry.
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