Instant Pot Chicken & Bell Pepper Curry
South East Asian
bell peppers, Chicken & Bell Pepper Curry, chicken breasts
boneless, skinless chicken breasts
red curry paste
full-fat coconut milk
mixed bell peppers
seeded and julienned
fresh lime juice
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.
Recipe from Corrie Cooks -
Instant Pot Recipes