SUPER EASY / SUPER FAST / FEWER THAN 10 INGREDIENTS / MODIFIED NATURAL RELEASE / CAN BE GLUTEN-FREE
6 servings
Here’s a simple, speedy curry made with rice noodles right in the pot. Remember: The world does not revolve around yellow curry powder. You could substitute other curry powders, even garam masala, a warming blend of dried spices without any heat (see here). Red curry powders can be quite hot, thanks to an abundance of cayenne. Check the labels to make sure you end up with one that suits your taste. Note that the dish can only be cooked on HIGH, even in a Max machine.
3 cups chicken broth
6 tablespoons soy sauce
2 tablespoons unseasoned rice vinegar
1 tablespoon yellow curry powder
Up to 1 tablespoon sambal oelek
8 ounces dried rice vermicelli
¾ pound small shrimp (about 40 per pound), peeled and deveined
1 pound mixed frozen vegetables for stir-fry, any seasoning packets discarded (do not thaw)
1. Mix the broth, soy sauce, rice vinegar, curry powder, and sambal oelek in a 6- or 8-quart cooker. Break the vermicelli to fit in the pot and set them in the sauce. Lay the shrimp over the noodles and sauce, then pour the frozen mixed vegetables in an even layer on top. Lock the lid onto the pot.
2.
Set the machine for: PRESSURE COOK or MANUAL
Set the level for: HIGH
The valve must be: Closed
Set the time for: 0 minutes with the KEEP WARM setting off
If necessary, press: START
3. The moment the float valve (or pin) pops up to lock the lid onto the pot and the machine stops putting out steam, turn off the machine and let the pressure return to normal naturally for 3 minutes, Then use the quick-release method to release any residual pressure in the pot. Unlatch the lid and open the pot. Stir well before serving.