Instant Pot Thai Chicken Curry with Vegetables

By Foodiewife

Ingredients

• 1 pound chicken breast cut into bite-sized pieces
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil
• 2 to 3 tablespoons Thai curry paste (link to curry paste I used http://amzn.to/2zHY3PE )
• 1 13.5 ounce can coconut milk
• 1 cup chicken stock (optional)
• 1 cup sliced white onion
• 1/2 cup diced carrot
• 1 1/2 cup diced potatoes

Details

Adapted from copykat.com

Preparation

Step 1

Season bite-sized pieces of chicken with salt and pepper. Set the Instant Pot to saute, and add 2 tablespoons of vegetable oil. When the oil has heated add 2 to 3 tablespoons of Thai curry paste. Heat the Thai curry paste in the Instant Pot for 2 to 3 minutes. Add the chicken and add 1 13.5 ounce can of coconut milk. Add onions, carrots, potatoes to the pot. If desired you may want to add some chicken stock to the curry so it has a thinner consistency. Manually set the Instant Pot for 9 minutes on high. You can use either a quick release or a natural release. Serve with rice if desired.