Prep Time:
10 mins
Cook Time:
25 mins
Additional Time:
5 mins
Total Time:
40 mins
Servings:
4
Ingredients
Directions
Whisk coconut milk, chicken broth, curry paste, soy sauce, fish sauce, brown sugar, and basil together in a bowl until smooth; set aside.
Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat oil in the pot; add chicken and sauté, stirring occasionally, until browned, 3 to 4 minutes. Stir in jalapeño, garlic, lime zest, and ginger; cook and stir 1 minute. Press Cancel.
Stir coconut curry mixture into the pot with a wooden spoon until well combined, scraping the browned bits of food off the bottom of the pot. Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Sauté function. Add snow peas and bell pepper; cook until vegetables are crisp-tender, 3 to 4 minutes. Press Cancel. Garnish curry with chopped cilantro.
Tip:
For more of a kick, double the jalapeño and add 1 tablespoon more curry paste.
Nutrition Facts (per serving)
427
Calories
38g
Fat
15g
Carbs
27g
Protein
