Simple Way to Prepare Perfect Instant Pot Curry

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, instant pot curry. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Instant Pot Curry is one of the most popular of recent trending meals in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Instant Pot Curry is something which I’ve loved my entire life.

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

The ingredients needed to make Instant Pot Curry:

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