Cooking a delicious dinner doesn't always need a bunch of pots and pans. This one-pot pressure cooker curry hits all the right flavor notes, and comes together in less than an hour! Serve it with a side of white rice for a filling dinner with less mess!
1. Turn the Instant Pot on, set to sauté and add the coconut oil to heat. Lightly season the chicken with salt and pepper and cook for 2-3 minutes on each side to brown. (The chicken does not need to be cooked through at this stage.)
2. Remove the chicken and set aside. Add the onions and red pepper and sauté for 5-6 minutes, or until translucent. Add the garlic and ginger and cook for 1 minute more.
3. Turn off the Instant Pot. Add the chicken and stir to combine with the veggies.Top with the carrots and potatoes and toss to combine.
4. In a large bowl, whisk together 1 can of coconut milk with the curry paste, brown sugar, and peanut butter**. Add the lime zest, 2 tbsp lime juice, red pepper, cinnamon, cloves, cardamon, salt, pepper, peanuts, soy sauce, and 1tbsp fish sauce and whisk to combine.
5. Pour the sauce over the chicken mixture in the Instant Pot. The liquid should just cover the ingredients. If needed, add the second can of coconut milk and stir the ingredients together to distribute the spices. (The ratio of liquid to ingredients is adjustable. If you prefer more sauce, add liquid above the ingredient line. You can add up to 1 cup of water or chicken stock to increase liquid ratio.)
6. Set to Pressure Cook for 15 minutes. (Make sure to release the pressure/steam as directed before removing the lid.)
7. Once complete, test the vegetables for tenderness and taste the sauce. You can add more fish sauce and lime juice, as desired.
8. Serve warm with rice and enjoy!
**If using regular peanut butter, taste the mixture before adding the full amount of sugar. Also, you can increase the red pepper if you prefer a spicier curry.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (363g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 350 | ||
Calories from Fat: 82 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.1g | 12 % | |
Saturated Fat 2.9g | 15 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 70.6mg | 22 % | |
Sodium 187.3mg | 6 % | |
Potassium 1079.4mg | 28 % | |
Total Carbohydrate 48.4g | 14 % | |
Dietary Fiber 7.5g | 30 % | |
Sugars, other 40.9g | ||
Protein 22.4g | 32 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 350
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