PALEO, GLUTEN-FREE
Thai-influenced dishes have historically been very spicy to the American palette. This recipe has downplayed the heat level to accommodate those taste buds. But if you can handle it, take the sriracha up a notch and go crazy! When making this recipe, use the full-fat canned version of coconut milk. The refrigerated version is more processed and thinner than the canned counterpart, which is less healthy and will render a thinner sauce.
• Hands-On Time: 10 minutes
• Cook Time: 10 minutes
1 In a medium bowl, whisk together coconut milk, red curry paste, lime juice, lime zest, salt, pepper, turmeric, and sriracha. Place chicken in a large zip-top bag and pour mixture over chicken. Seal bag and toss to coat. Refrigerate for 1 hour.
2 Place trivet in Instant Pot®. Pour in chicken broth. Arrange chicken on a steamer basket and lower onto trivet. Lock lid.
3 Press the Manual button and adjust time to 10 minutes. When timer beeps, let pressure release naturally for 10 minutes. Quick-release any additional pressure until the float valve drops and then unlock lid. Check the chicken using a meat thermometer to ensure the internal temperature is at least 165°F.
4 Using a slotted spoon, transfer chicken to a serving tray. Garnish with chopped cilantro and serve.