Simple Way to Make Favorite Instant Pot Curry

Hey everyone, it’s Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, instant pot curry. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Instant Pot Curry is one of the most well liked of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Instant Pot Curry is something that I have loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can have instant pot curry using 16 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Instant Pot Curry:

1. Prepare small chicken breasts, marinaded
2. Take coconut oil
3. Prepare large onions, chopped
4. Take medium carrots, chopped
5. Make ready curry paste
6. Get fresh garlic, diced
7. Prepare fresh ginger, grated
8. Prepare small sweet potato, cubed
9. Make ready small butternut squash, cubed
10. Make ready honey
11. Make ready fish sauce
12. Get vegetable broth
13. Take coconut milk
14. Get red peppers, chopped
15. Prepare basil, chopped
16. Make ready lime, squeezed for juice

Steps to make Instant Pot Curry:

1. Fill the instant pot half full with water and set to Ultra mode (sous-vide), at 150 degrees for 2 hours. Once hot, add chicken (plastic-wrapped for sous vide)
2. Prep the vegetables and other ingredients while the chicken is cooking
3. When chicken is finished cooking, remove from plastic and place on plate before covering with foil. Empty the water from pot and rinse.
4. Set pot to Sauté. Once hot, add coconut oil. When coconut oil is melted, add onion, carrot and curry paste. Sauté until onion is translucent.
5. Add garlic and ginger and sauté another two minutes before turning off the heat.
6. Add sweet potato, squash, honey, fish sauce, vegetable broth and coconut milk. Close lid and pressure cook on High for four minutes.
7. After the four minute high pressure cook, ventilate the pot with the quick-release valve.
8. When safe, open the pot and add the red peppers. Pressure cook on Low for one minute.
9. After the one minute low pressure cook is complete, slow-release pressure by letting the pot sit for ten minutes. This is a good time to chop up the chicken.
10. After ten minutes of slow release, ventilate the pot with the quick-release valve. When safe, open pot and add basil, lime juice and chicken and stir to mix evenly.
11. Serve over rice! If you want to get really crazy, add a fried egg and sriracha on top of each bowl.

So that is going to wrap this up for this special food instant pot curry recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!