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

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, instant pot curry. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Instant Pot Curry is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Instant Pot Curry is something which I have loved my entire life.

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

The ingredients needed to make Instant Pot Curry:

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

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