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Prepare time: 12 min Pressure Cook Time: 12min Ready in: 24 min
Pressure: High Release Type: Quick
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A quick and very easy method to prepare the popular Thai Chicken Stew using Instant Pot. With this method, you will be able to achieve restaurant quality taste with less effort.
Ingredients
- 3 pounds boneless chicken (thighs or breasts will work)
- 1 medium yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 (13.5-ounce) can full-fat coconut milk
- 1/3 cup tomato paste
- 1/2 cup Thai red curry paste
- 2 tablespoons fish sauce
- 2 tablespoons coconut aminos
- 2 teaspoons fresh lime juice
- 2 teaspoons sea salt
- 3/4 teaspoon ground ginger
- 4 cups mixed vegetables (frozen or fresh)
- fresh cilantro, for garnish
- rice, for serving
Directions
| 1 | Add Ingredients: Place the chicken, onion, garlic, in the bowl of an electric pressure cooker |
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Add Spices: Pour in the coconut milk, tomato paste, curry paste, fish sauce, coconut aminos, lime juice, salt, and ginger and stir to coat the chicken.
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| 3 | Pressure Cook: Secure the lid and set the machine to Meat/Stew for 10 minutes, or 15 minutes if using frozen chicken; or manual high pressure. |
| 4 | Release and Serve: When the timer sounds, release the pressure immediately and remove the chicken with tongs. Give it a rough chop then return it to the pot. Add the vegetables to the top. Reseal the lid and set the machine again for 2 minutes. Release the pressure and stir the vegetables into the sauce. Serve garnished with cilantro. |
Useful Tips
I used frozen chicken, but fresh would be even better and wouldn’t water the dish down as much. I also used a bag of organic frozen stir-fry vegetables.
Source: https://againstallgrain.com/2017/10/02/pressure-cooker-thai-chicken-stew/