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5 from 1 vote

Instant Pot Thai Green Chicken

Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 464kcal

Ingredients

  • 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

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: 464kcal