How to Cook Appetizing Instant Pot Curry

Without fail recipe ultimate Instant Pot Curry easy, fast, practical.

Good Evening every body, at this time you get present recipe Instant Pot Curry with 16 ingredients and 11 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 16 ingredients and 11 stages of easy cooking Instant Pot Curry.

Ingredients for Instant Pot Curry

1. Prepare 3 : small chicken breasts, marinaded.

2. Prepare 2 tbsp : coconut oil.

3. Prepare 2 : large onions, chopped.

4. Prepare 2 : medium carrots, chopped.

5. Needed 2 tbsp : curry paste.

6. Needed 2 cloves : fresh garlic, diced.

7. Prepare 2 tsp : fresh ginger, grated.

8. Prepare 1 : small sweet potato, cubed.

9. Prepare 1 : small butternut squash, cubed.

10. Prepare 1 tbsp : honey.

11. Prepare 1 tbsp : fish sauce.

12. Prepare 1/4 cup : vegetable broth.

13. Prepare 1 can : coconut milk.

14. Prepare 2 : red peppers, chopped.

15. Prepare 1 bunch : basil, chopped.

16. Prepare 1 : lime, squeezed for juice.

If all ingredients Instant Pot Curry it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking 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..

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