Instant Pot Curry
Instant Pot Curry

Hey everyone, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, instant pot curry. One of my favorites. For mine, I will make it a little bit unique. 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 enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Instant Pot Curry is something that I’ve loved my whole life.

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 it.

The ingredients needed to make Instant Pot Curry:
  1. Prepare 3 small chicken breasts, marinaded
  2. Take 2 tbsp coconut oil
  3. Get 2 large onions, chopped
  4. Get 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. Make ready 1 small sweet potato, cubed
  9. Make ready 1 small butternut squash, cubed
  10. Take 1 tbsp honey
  11. Prepare 1 tbsp fish sauce
  12. Get 1/4 cup vegetable broth
  13. Get 1 can coconut milk
  14. Take 2 red peppers, chopped
  15. Make ready 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’s going to wrap it up for this special food instant pot curry recipe. Thank you very much for your time. 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 on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!