Instant Pot Chicken in Thai Green Curry Stew
- 3 tbsp butter
- 1 tsp salt
- 1/2 tsp garlic powder
- 3 tbsp all purpose flour
- 4 lb chicken thighs boneless
- 2 tbsp olive oil
- 1 small yellow bell pepper chopped
- 1 small pink bell pepepr
- 1 stalk celery diced
- 1 medium onion chopped
- 1 bok choy chooped
- 2 garlic cloves minced
- 1 bay leaf
- 1 tsp marjoran
- 1 (8 oz.) can Thai green curry sauce
- 1 (12 oz.) bottle darkish beer
- 1/2 cup rooster broth
- 2 tsp soy sauce
Mix garlic powder with 3 tbsp flour, salt, and cayenne pepper in a ziplock bag.
Add chicken thighs to the flour mixture and shake well to coat.
Heat oil in a deep frying pan. Fry coated chicken until golden brown.
Transfer the chicken to a plate lined with paper towel and set it aside.
Add all the remaining ingredients to the Instant Pot cooking pot.
Secure the lid and cook at “Manual” function for 20 minutes at high pressure.
Release the pressure naturally and remove the lid.
Mix remaining flour with butter in a bowl to make its roux.
Add this mixture to the Instant Pot.
Place chicken in the cooker and cook on “Sauté” function until sauce thickens.
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