Easy Instant Pot Thai Green Curry Chicken Recipe

Ingredients

• 1 (13.5 ounce) can coconut milk
• 0.25 cup chicken broth
• 3 tablespoons green curry paste
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 0.5 teaspoon dried basil
• 1 tablespoon vegetable oil
• 1 pound skinless, boneless chicken thighs, chopped into bite-sized pieces
• 1 jalapeno pepper, seeded and minced
• 2 cloves garlic, minced
• 1 lime, zested
• 1 teaspoon grated fresh ginger
• 6 ounces snow peas
• 1 red bell pepper, cut into thin strips
• 0.25 cup chopped cilantro

Instructions

1. In a bowl, whisk together coconut milk, chicken broth, curry paste, soy sauce, fish sauce, brown sugar, and basil until well combined. Set aside.
2. Turn on your Instant Pot and select the Sauté function. Heat oil in the pot, then add chicken and sauté, stirring occasionally, until browned, about 3 to 4 minutes. Stir in jalapeño, garlic, lime zest, and ginger; cook and stir for 1 minute. Press Cancel to stop the Sauté function.
3. Pour the coconut curry mixture into the pot, using a wooden spoon to scrape any browned bits from the bottom. Close and lock the lid. Select High pressure and set the timer for 6 minutes. Allow approximately 10 minutes for the pressure to build inside the pot.
4. Once the cooking time is complete, carefully release the pressure using the quick-release method, which should take about 5 minutes. Unlock and remove the lid. Select Sauté function again. Add snow peas and bell pepper; cook until the vegetables are crisp-tender, about 3 to 4 minutes. Press Cancel. Garnish the curry with fresh chopped cilantro.

Nutrition

• Calories: 427 kcal
• Fat Content: 38 g
• Fiber Content: 3 g
• Sugar Content: 7 g
• Sodium Content: 1088 mg
• Protein Content: 27 g
• Cholesterol Content: 69 mg
• Carbohydrate Content: 15 g
• Saturated Fat Content: 21 g
• Unsaturated Fat Content: 0 g