Simple Way to Prepare Super Quick Homemade Instant Pot Curry

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, instant pot curry. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Instant Pot Curry is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Instant Pot Curry is something that I have loved my whole life.

To get started with this recipe, we have to prepare a few components. 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. Prepare 3 small chicken breasts, marinaded
2. Get 2 tbsp coconut oil
3. Take 2 large onions, chopped
4. Make ready 2 medium carrots, chopped
5. Get 2 tbsp curry paste
6. Take 2 cloves fresh garlic, diced
7. Make ready 2 tsp fresh ginger, grated
8. Make ready 1 small sweet potato, cubed
9. Prepare 1 small butternut squash, cubed
10. Make ready 1 tbsp honey
11. Make ready 1 tbsp fish sauce
12. Prepare 1/4 cup vegetable broth
13. Prepare 1 can coconut milk
14. Take 2 red peppers, chopped
15. Take 1 bunch basil, chopped
16. Take 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’s going to wrap this up for this special food instant pot curry recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!