Name: Pressure Cooker Chicken Curry
Cook time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 1 lb chicken thigh or breast boneless skinless, chopped into bite-sized pieces; 1 tbsp vegetable oil; 1 tbsp garlic minced; 1 small yellow or white onion, chopped; 2 tbsp yellow curry powder; 1 tbsp Thai red curry paste; 1 can coconut milk, full fat; 1 cup water or chicken stock; 1 tbsp brown sugar; 1 tsp fish sauce; 2 tbsp lime juice; Salt to taste; Fresh cilantro, chopped

CategoryPressure CookerDifficultyBeginner

Yields8 Servings

Cook Time20 mins

1 lb chicken thigh or breast boneless skinless, chopped into bite-sized pieces

1 tbsp vegetable oil

1 tbsp garlic minced

1 small yellow or white onion, chopped

2 tbsp yellow curry powder

1 tbsp Thai red curry paste

1 can coconut milk, full fat

1 cup water or chicken stock

1 tbsp brown sugar

1 tsp fish sauce

2 tbsp lime juice

Salt to taste

Fresh cilantro, chopped

Set your pressure cooker on a saute setting.

Heat the oil and add the onions and minced garlic. Cook for a few minutes or until the onions are fragrant and soft.

Add the yellow curry powder and Thai red curry paste.

Pour 1 cup of water or chicken stock into the pot.

Add the chicken thigh pieces. Lock the lid into place and change the setting to High for 7 minutes. Once finished, quick-release according to the manufacturer’s instruction manual. Then, unlock the lid and remove it.

Change the setting to saute, add the coconut milk and let simmer for 5 to 8 minutes, or longer if you want the sauce to be thicker.

Stir in the brown sugar, fish sauce, and lime juice. Taste and add salt to taste.

Top with fresh cilantro. If desired, serve over cooked rice.

Ingredients