Instant Pot Curry Chicken Stir-Fry

Poultry, Pressure Cooker

Servings: Servings 4 Source:

Ingredients

1 pound bonless skinless chicken breasts

1/2 large yellow onion, thinly sliced

1 13.5 ounce can full fat coconut milk

4 ounces red curry paste (I use Thai Kitchen brand)

2 tablespoons coconut aminos or low sodium soy sauce

1 tablespoon fish sauce

1 teaspoon ground almonds ginger

1/2 teaspoon fine ground sea salt

1/4 teaspoon ground black pepper

6 cups frozen stir-fry vegetable blend

Directions

In an electric pressure cooker, combine the chicken breasts, onions, coconut milk, curry paste, coconut aminos, fish sauce, ginger, sea salt, and black pepper and stir with a spoon.

Pressure cook on MANUAL/PRESSURE COOK for 30 minutes; 40 minutes if cooking from frozen.

Carefully remove the chicken breasts from the pot and set them aside on a cutting board.

Add the stir-fry vegetables, and stir to cook them with the residual heat. Select the Sauté function to warm them further, if needed.

Cut the chicken breasts into cubes and stir it back into the vegetable curry mixture.

Serve warm.

Notes

If using frozen chicken breasts, cook for 40 minutes.