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Instant Pot Thai Green Chicken
Course
Main Course
Cuisine
Italian
Prep Time
15
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
25
minutes
minutes
Servings
4
Calories
464
kcal
Author
Corrie
Ingredients
1
teaspoon
salt
½
teaspoon
garlic powder
2
tablespoon
all-purpose flour
2
kg
chicken thighs
boneless
2
tablespoon
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
teaspoon
marjoram
1 (8 oz.)
can Thai green curry sauce
1 (12 oz.)
bottle darkish beer
½
cup
rooster broth
2
teaspoon
soya sauce
Instructions
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.
Nutrition
Calories:
464
kcal