Instant Pot Red Thai Curry Chicken

Ingredients

• 1 tablespoon vegetable oil
• 1 pound chicken breasts, cubed
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 1/4 cup red curry paste
• 1 (14-ounce) can coconut milk
• 1 red bell pepper, diced
• 1/2 cup baby carrots, sliced
• 1/4 cup fish sauce
• 2 tablespoons brown sugar
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 cup fresh cilantro, chopped
• 1/4 cup chopped green onions, for garnish

Directions

1. Set the Instant Pot to the sauté setting. Add the oil and heat until shimmering. Add the chicken and cook for 4-5 minutes, stirring occasionally, until the chicken is lightly browned.
2. Add the onion, garlic, and ginger and cook for 2-3 minutes, stirring often, until the onion has softened.
3. Add the red curry paste and cook for 1 minute, stirring constantly.
4. Add the coconut milk, red bell pepper, carrots, fish sauce, brown sugar, salt, and pepper. Stir to combine.
5. Secure the lid, making sure the pressure release valve is set to "sealing". Select the "Manual" setting and set the timer for 5 minutes.
6. Once the timer goes off, quick release the pressure by carefully turning the pressure release valve to "venting".
7. Stir in the cilantro and garnish with green onions before serving.

Interesting Facts

• Red Thai Curry is a popular dish in Thailand, with its origins in the south of the country.
• Coconut milk is the key ingredient in Red Thai Curry, giving it its creamy texture and mild sweetness.
• The addition of fish sauce gives the dish its distinct umami flavor.