Instant Pot Thai Green Chicken
- 1 tsp salt
- 1/2 tsp garlic powder
- 2 tbsp all-purpose flour
- 2 kg chicken thighs boneless
- 2 tbsp olive oil
- 1 small yellow bell pepper chopped
- 1 small pink bell pepper chopped
- 1 stalk celery diced
- 1 medium onion chopped
- 1 pok choy chopped
- 2 cloves garlic minced
- 1 bay leaf
- 1 tsp marjoram
- 1 (8 oz.) can Thai green curry sauce
- 1 (12 oz.) bottle darkish beer
- 1/2 cup rooster broth
- 2 tsp soya sauce
In a Ziploc bag, add garlic powder, flour, cayenne pepper and salt and shake well.
Coat the chicken thighs with this flour mixture and stir fry till golden brown.
Remove the chicken thighs and add all the other ingredients to the cooker pot.
Lock the lid and cook on high pressure for 20 minutes. Do a natural pressure
release and unlock the lid.
Prepare a roux of butter and flour separately and add this to the cooker pot.
Return the cooked browned chicken thighs and let them simmer in the sauce till the sauce coats evenly and is of a thicker consistency.