Step-by-Step Guide to Make Speedy Instant Pot Curry

Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to prepare a special dish, instant pot curry. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Instant Pot Curry is one of the most well liked of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Instant Pot Curry is something which I’ve loved my whole life. They are fine and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can cook instant pot curry using 16 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Instant Pot Curry:

1. Make ready 3 small chicken breasts, marinaded
2. Make ready 2 tbsp coconut oil
3. Prepare 2 large onions, chopped
4. Get 2 medium carrots, chopped
5. Make ready 2 tbsp curry paste
6. Make ready 2 cloves fresh garlic, diced
7. Take 2 tsp fresh ginger, grated
8. Prepare 1 small sweet potato, cubed
9. Prepare 1 small butternut squash, cubed
10. Take 1 tbsp honey
11. Make ready 1 tbsp fish sauce
12. Take 1/4 cup vegetable broth
13. Make ready 1 can coconut milk
14. Make ready 2 red peppers, chopped
15. Prepare 1 bunch basil, chopped
16. Take 1 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’s going to wrap it up for this special food instant pot curry recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s 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, colleague and friends. Thanks again for reading. Go on get cooking!