Instant Pot Thai Coconut Curry Chicken
Ingredients
- Chicken breasts or thighs
- Bell pepper
- Red curry paste
- Curry powder
- Canned coconut milk
- Chicken stock or bone broth
Optional additions
- Chickpeas
- Cauliflower
Preparation
Set Instant Pot to sauté mode and cook red curry paste until fragrant.
Add chicken, bell pepper, and optional additions like chickpeas and cauliflower.
Stir in coconut milk and chicken stock.
Close the lid, set to high pressure for 10 minutes, then quick release the pressure.
Serve hot, optionally with cauliflower rice.
Tips
For a vegan version, substitute chickpeas or tofu for chicken.
This dish is whole30 compliant when served with cauliflower rice.
