Thai Green Curry Chicken

Craving curry? Skip the carryout and make it yourself in just a little more than 30 minutes.

PREP TIME: 15 minutes

FUNCTION: Sauté (Normal); Pressure/Manual (High)

CLOSED POT TIME: 20 minutes

TOTAL TIME: 35 minutes

RELEASE: Quick

SERVES: 4

• 1 tablespoon coconut oil
• 1 shallot, thinly sliced
• 1 tablespoon minced fresh ginger
• 1 serrano pepper, seeded and minced
• 1 pound skinless, boneless chicken breast, thinly sliced*
• ½ teaspoon salt
• 1 14-ounce can coconut milk, shaken
• ¼ cup Thai green chile paste
• 2 carrots, thinly sliced
• 8 ounces green beans, trimmed
• 1 medium yellow or red sweet pepper, cut into strips
• Hot cooked jasmine rice
• 4 lime wedges
• ¼ cup chopped fresh cilantro leaves
• ¼ cup thinly sliced fresh basil leaves
• ¼ cup coarsely chopped roasted and salted cashews

PREP

Select sauté on the Instant Pot® and adjust to normal. Add oil to pot. When oil is hot, add shallot, ginger, and pepper. Cook and stir until aromatics are slightly wilted for about 2 minutes. Add chicken to pot. Season with salt. Cook and stir just until no longer pink for about 3 minutes. Press cancel.

Add coconut milk and chile paste to pot. Stir until combined. Stir in carrots, green beans, and sweet pepper. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select manual and cook at high pressure for 4 minutes. When cooking is complete, use a quick release to depressurize.

SERVE

Serve over hot cooked jasmine rice with lime wedges for squeezing. Top with cilantro, basil, and cashews.

*tip: Place chicken breast in freezer for 30 minutes prior to slicing to cut thin, evenly sized pieces.