Chicken, Broccoli & Carrots with Curry Peanut Sauce

The sauce in this Thai-inspired one-pot dish has a little kick, but it’s still very family-friendly—perfect for those busy weeknights!

PREP TIME: 35 minutes

FUNCTION: Sauté (Normal); Slow Cook (More)

CLOSED POT TIME: 2 hours 25 minutes

TOTAL TIME: 2 hours 30 minutes

SERVES: 6

• 1 tablespoon olive oil
• ½ cup chopped green onions (half bunch)
• 4 cloves garlic, minced
• 1 2-inch piece fresh ginger, peeled and minced
• 2 to 2½ pounds skinless, boneless chicken thighs, cut into 1½-inch pieces
• 1 teaspoon kosher salt
• 2 cups low-sodium chicken broth
• ½ cup smooth peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 2 tablespoons red curry paste
• 3 cups broccoli florets
• 1 cup bias-sliced carrots
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• Hot cooked rice
• Chopped fresh cilantro
• ¼ cup chopped green onions
• Chopped roasted peanuts (optional)
• Sriracha sauce

PREP

Select sauté on the Instant Pot® and adjust to normal. Add the oil. When hot, add the scallions, garlic, and ginger; cook for 1 minute. Press cancel. Add the chicken to the pot and sprinkle with salt. Add the broth, peanut butter, soy sauce, fish sauce, and curry paste; stir to combine. Secure the lid on the pot. Open the pressure-release valve.

COOK

Select slow cook and adjust to more. Cook for 2 hours or until chicken is cooked through. Stir in the broccoli and carrots. Cook, covered, for 25 to 30 minutes or until the vegetables are crisp-tender. Press cancel.

Combine cornstarch and the cold water in a small bowl. Stir into pot. Select sauté and adjust to normal. Cook and stir for 2 to 3 minutes or until sauce is slightly thickened. Press cancel.

SERVE

Serve the chicken, vegetables, and sauce over hot cooked rice. Top with cilantro, onions, and, if desired, peanuts. Pass the sriracha.