- 1 tbsp cooking oil (I used avocado oil)
- 2 1/2 lbs chicken thigh, diced
- 2 tsp salt
- 2 tbsp fresh ginger root, minced
- 3 tbsp red curry paste
- 2 cup chicken broth or water
- 1 red bell pepper, chopped into 1” pieces
- 1 yellow bell pepper, chopped into 1” pieces
- 5oz snow peas, chopped into 1” pieces
- 1/2 of a medium red onion, chopped into 1” pieces
- 1 large carrot, thinly sliced
- 1 cup loosely packed chopped fresh basil
- 1 cup full fat coconut milk
- cooked jasmine rice or cauliflower rice, for serving
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Select Sauté (More/High) and add the oil to the inner pot. Once the pot is hot, add in the chicken and sauté until it is almost cooked through.
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Add in the salt, ginger and curry paste. Stir and sauté for 1 more minute. Add in the broth or water.
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Lock the lid and set the steam release valve to the sealing position. Select Pressure Cook (High) and set the cook time to 2 minutes. (See note below for stovetop instructions)
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When the cook time is complete allow the pressure to release naturally for 5-15 minutes, then quick release any remaining pressure. Press Cancel to turn off the keep warm mode.
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Select Sauté (Normal/Medium) and add bell peppers, snow peas, red onion and carrot. Simmer for 3-4 minutes or until the veggies are at your desired tenderness.
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Stir in the coconut milk and bring up to a simmer again to warm.
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Serve atop cooked jasmine rice or cauliflower rice (for keto) and enjoy!
Stovetop instructions: In a large saucepan saute the chicken on medium/high heat. After adding in the spices and water or broth, simmer on medium/low heat for 10 minutes. Add in the veggies and simmer 3-4 more minutes or until the veggies reach the desired tenderness.