Instant Pot Thai Red Curry Chicken

Prep Time 5

Cook Time 25

Total Time 30

Author Teresa Britton

1 lb. boneless skinless chicken breast cut in 1-inch pieces
1 TBSP light olive oil
1 TBSP Thai red curry paste 1 TBSP = mild, 2 TBSP = mild/medium, 3 TBSP – medium, 4 TBSP – medium/hot, 5 TBSP - hot
2 cloves garlic grated or ground, or 1/4 teaspoon Garlic Powder
½ TBSP ginger paste
3 cups chicken broth or vegetable broth
½ TSP salt
1 stalk of lemon grass cut into 3 pieces
½ a bunch of cilantro
2 oz. Red Rice Pad Thai Noodles I used the Explore Cuisine brand
½ cup fresh basil leaves
½ small onion sliced about 1/2 cup
1 small red bell pepper sliced about 1/2 cup
1 zucchini sliced in half-moons about 1/2 cup
½ cup carrots sliced
½ can coconut milk unsweetened
1 TBSP honey
½ TSP lime juice or ½ lime squeezed

Add to your instant pot: chicken, chicken broth, olive oil, red curry paste, garlic, ginger paste, salt, lemon grass, and cilantro.
Give it a good mix. Place your instant pot lid on, making sure your ceiling valve is closed.
Set your instant pot to high-pressure for 5 minutes.
Once it is finished cooking, do a manual release by bringing the valve toward you to release all of the pressure. It should take about 3 to 4 minutes to fully release pressure.
Open your lid, and with tongues or a fork, remove all of the cilantro, and discard. Remove your lemon grass and discard.
Press cancel on your instant pot, then select sauté mode. Add to your instant pot the noodles, basil leaves, onion, bell pepper, zucchini, carrots, coconut milk, honey, and lime juice.
Sauté for about 5 to 6 minutes to allow your noodles to soften, as well as your vegetables to cook through. This will also help reduce your sauce and create a bit of thickness to the dish.
Transfer to a bowl. You can top with more lime juice, cilantro, basil leaves, and/or more salt to your liking! Enjoy!