Instant Pot Curry
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.
Open in Cookpad AppCooking Instructions
- 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.
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