Sort ingredients
mybrainsoup
QR Code
Listen
Pdf
Combine chicken breasts, coconut milk, curry paste, fish sauce, and brown sugar in Instant Pot.
Put the lid on the Instant Pot, set the steam release handle to 'sealing', and select 'pressure cook' (or 'manual' on older models) for high pressure 8 minutes.
Do a quick pressure release (release the pressure immediately after the Instant Pot beeps).
Remove the chicken from the Instant Pot using a set of tongs and set aside to rest.
Select the 'sautee' button, and add in the lime juice and vegetables. Cook, stirring frequently, for 3-5 minutes(if using carrots or harder veggies, first steam for a bit in the microwave). Using oven mitts remove the stainless steel pot from the Instant Pot.
Slice the chicken and add back to the Instant Pot.
Serve with rice.
To make freezer-ready meals:
• Combine all ingredients from step 1 in a gallon size freezer bag. Squeeze out as much air as possible.
• Freeze flat for up to 3 months.
• Thaw completely before cooking as directed above.