Ingredients: 1 lb chicken breast, diced, 1 can (14 oz) coconut milk, 1 red bell pepper, sliced, 1 yellow bell pepper, sliced, 1 onion, sliced, 2 cloves garlic, minced, 1 tbsp ginger, grated, 2 tbsp red curry paste, 1 tbsp fish sauce, 1 tbsp soy sauce, 1 tbsp brown sugar, 1 cup chicken broth, 1 lime, juiced, Fresh cilantro, for garnish, Cooked rice, for serving
Preparation Steps:
- Press the sauté function on the Instant Pot and heat some oil.
- Add the garlic, ginger, and red curry paste. Cook for 1 minute.
- Add the chicken and cook until browned on all sides.
- Stir in the coconut milk, chicken broth, fish sauce, soy sauce, brown sugar, bell peppers, and onion.
- Secure the lid and set the Instant Pot to high pressure for 5 minutes.
- Once done, quick release the pressure and stir in the lime juice.
- Serve the curry over cooked rice and garnish with fresh cilantro.
Cooking Time: 25 minutes
Diet Types: Gluten-Free, Dairy-Free
