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Instant Pot Chicken & Bell Pepper Curry
Course
Main Course
Cuisine
South East Asian
Keyword
bell peppers, Chicken & Bell Pepper Curry, chicken breasts
Prep Time
15
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
Calories
3102
kcal
Author
Corrie
Ingredients
2 (8-ounce)
boneless, skinless chicken breasts
3
tablespoon
fish sauce
2
tablespoon
red curry paste
2
tablespoon
brown sugar
1 (13½-ounce)
can
full-fat coconut milk
3
cup
mixed bell peppers
seeded and julienned
1
cup
red onion
sliced
1
tablespoon
fresh lime juice
Instructions
In the pot of Instant Pot, place chicken, curry paste, brown sugar, fish sauce and coconut milk and stir to combine.
Secure the lid and turn to “Seal” position.
Cook on “Manual” with “High Pressure” for about8 minutes.
Press “Cancel” and do a quick release.
Carefully, remove the lid of Instant Potand with a spoon, place the chicken breasts into a bowl.
Select “Sauté” and stir in bell peppers, onion and lime juice.
Cook for about 3-5 minutes.
Meanwhile, cut the chicken breasts into bite sized pieces.
Add the chicken meat into pot and stir to combine.
Select “Cancel” and serve hot.
Nutrition
Calories:
3102
kcal
|
Carbohydrates:
50
g
|
Protein:
89
g
|
Fat:
303
g
|
Saturated Fat:
264
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
15
g
|
Trans Fat:
1
g
|
Cholesterol:
181
mg
|
Sodium:
1571
mg
|
Potassium:
4197
mg
|
Fiber:
1
g
|
Sugar:
9
g
|
Vitamin A:
1268
IU
|
Vitamin C:
21
mg
|
Calcium:
294
mg
|
Iron:
47
mg