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5
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Instant Pot Chicken in Thai Green Curry Stew
Course
Main Course
Cuisine
Thai
Keyword
Chicken in Thai Green Curry Stew, chicken thighs, darkish beer
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
6
Calories
745
kcal
Author
Corrie
Ingredients
3
tablespoon
butter
1
teaspoon
salt
½
teaspoon
garlic powder
3
tablespoon
all purpose flour
4
lb
chicken thighs
boneless
2
tablespoon
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
teaspoon
marjoran
1 (8 oz.)
can
Thai green curry sauce
1 (12 oz.)
bottle darkish beer
½
cup
rooster broth
2
teaspoon
soy sauce
Instructions
Mix garlic powder with 3 tablespoon 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.
Serve warm.
Nutrition
Calories:
745
kcal
|
Carbohydrates:
8
g
|
Protein:
52
g
|
Fat:
55
g
|
Saturated Fat:
14
g
|
Polyunsaturated Fat:
11
g
|
Monounsaturated Fat:
24
g
|
Trans Fat:
1
g
|
Cholesterol:
297
mg
|
Sodium:
837
mg
|
Potassium:
1016
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
6534
IU
|
Vitamin C:
64
mg
|
Calcium:
186
mg
|
Iron:
3
mg