Easiest Way to Prepare Ultimate Instant Pot Curry

Hey everyone, hope you're having an amazing day today. Today, I will show you a way to make a distinctive dish, Recipe of Super Quick Homemade Instant Pot Curry. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Instant Pot Curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Instant Pot Curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Instant Pot Curry is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Instant Pot Curry estimated approx 2 hrs.

To get started with this particular recipe, we must prepare a few ingredients. You can cook Instant Pot Curry using 16 ingredients and 11 steps. Here is how you can achieve that.

This has been my go-to meal prep during quarantine. It’s healthy and makes a lot of food. I have the Instant Pot Ultra which allows me to sous vide the chicken, instructions for which I have included here. If your instant pot does not have the “Ultra” mode, you can of course cook the chicken any way you want; or you can leave it out and make this a veggie curry! But I would not recommend pressure cooking the chicken in the pot with the rest of the vegetables.

Ingredients and spices that need to be Make ready to make Instant Pot Curry:

1. 3 small chicken breasts, marinaded
2. 2 tbsp coconut oil
3. 2 large onions, chopped
4. 2 medium carrots, chopped
5. 2 tbsp curry paste
6. 2 cloves fresh garlic, diced
7. 2 tsp fresh ginger, grated
8. 1 small sweet potato, cubed
9. 1 small butternut squash, cubed
10. 1 tbsp honey
11. 1 tbsp fish sauce
12. 1/4 cup vegetable broth
13. 1 can coconut milk
14. 2 red peppers, chopped
15. 1 bunch basil, chopped
16. 1 lime, squeezed for juice

Instructions to make to make Instant Pot Curry

1. Fill the instant pot half full with water and set to Ultra mode (sous-vide), at 150 degrees for 2 hours. Once hot, add chicken (plastic-wrapped for sous vide)
2. Prep the vegetables and other ingredients while the chicken is cooking
3. When chicken is finished cooking, remove from plastic and place on plate before covering with foil. Empty the water from pot and rinse.
4. Set pot to Sauté. Once hot, add coconut oil. When coconut oil is melted, add onion, carrot and curry paste. Sauté until onion is translucent.
5. Add garlic and ginger and sauté another two minutes before turning off the heat.
6. Add sweet potato, squash, honey, fish sauce, vegetable broth and coconut milk. Close lid and pressure cook on High for four minutes.
7. After the four minute high pressure cook, ventilate the pot with the quick-release valve.
8. When safe, open the pot and add the red peppers. Pressure cook on Low for one minute.
9. After the one minute low pressure cook is complete, slow-release pressure by letting the pot sit for ten minutes. This is a good time to chop up the chicken.
10. After ten minutes of slow release, ventilate the pot with the quick-release valve. When safe, open pot and add basil, lime juice and chicken and stir to mix evenly.
11. Serve over rice! If you want to get really crazy, add a fried egg and sriracha on top of each bowl.

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