Instant Pot Curry

Name: Instant Pot Curry
Total time: 7200 s
Yield: 6 servings
Cuisine: American
Ingredients: 3 small chicken breasts, marinaded; 2 tbsp coconut oil; 2 large onions, chopped; 2 medium carrots, chopped; 2 tbsp curry paste; 2 cloves fresh garlic, diced; 2 tsp fresh ginger, grated; 1 small sweet potato, cubed; 1 small butternut squash, cubed; 1 tbsp honey; 1 tbsp fish sauce; 1/4 cup vegetable broth; 1 can coconut milk; 2 red peppers, chopped; 1 bunch basil, chopped; 1 lime, squeezed for juice

Liam Hausmann @w1ly

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.

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Ingredients

2 hrs

6 servings

3small chicken breasts, marinaded
2 tbspcoconut oil
2large onions, chopped
2medium carrots, chopped
2 tbspcurry paste
2 clovesfresh garlic, diced
2 tspfresh ginger, grated
1small sweet potato, cubed
1small butternut squash, cubed
1 tbsphoney
1 tbspfish sauce
1/4 cupvegetable broth
1 cancoconut milk
2red peppers, chopped
1 bunchbasil, chopped
1lime, squeezed for juice

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Steps

2 hrs

1

Fill the instant pot half full with water and set to Ultra mode (sous-vide), at 150 degrees for 90 minutes. 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.