Hello everybody, welcome to my recipe page.it’s Randall Schwartz. Today, I will show you a way to make a distinctive dish, instant pot curry. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Instant Pot Curry is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Instant Pot Curry is something that I have loved my whole life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook instant pot curry using 16 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Instant Pot Curry:
- Prepare 3 small chicken breasts, marinaded
- Get 2 tbsp coconut oil
- Make ready 2 large onions, chopped
- Take 2 medium carrots, chopped
- Get 2 tbsp curry paste
- Take 2 cloves fresh garlic, diced
- Make ready 2 tsp fresh ginger, grated
- Make ready 1 small sweet potato, cubed
- Prepare 1 small butternut squash, cubed
- Make ready 1 tbsp honey
- Get 1 tbsp fish sauce
- Make ready 1/4 cup vegetable broth
- Take 1 can coconut milk
- Get 2 red peppers, chopped
- Prepare 1 bunch basil, chopped
- Make ready 1 lime, squeezed for juice
Instructions to make Instant Pot Curry:
- 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)
- Prep the vegetables and other ingredients while the chicken is cooking
- When chicken is finished cooking, remove from plastic and place on plate before covering with foil. Empty the water from pot and rinse.
- 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.
- Add garlic and ginger and sauté another two minutes before turning off the heat.
- Add sweet potato, squash, honey, fish sauce, vegetable broth and coconut milk. Close lid and pressure cook on High for four minutes.
- After the four minute high pressure cook, ventilate the pot with the quick-release valve.
- When safe, open the pot and add the red peppers. Pressure cook on Low for one minute.
- 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.
- 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.
- 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 special food instant pot curry recipe. Thank you very much for reading. I am confident 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 loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
