Easy Make Recipe Instant Pot Curry Delicious and Healthy

Fast cuisine ultimate Instant Pot Curry easy, fast, practical.

16 ingredients, 11 steps, cooking Instant Pot Curry

Good Evening mother, at this time you get prepare recipe Instant Pot Curry with 16 ingredients and 11 steps. Next this is how to cook, please pay attention carefully.

In cooking there are some levels that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 16 ingredients and 11 stages of easy cooking Instant Pot Curry.

Ingredients for Instant Pot Curry

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

If all main ingredients Instant Pot Curry it’s ready, We’re going into the cooking stage. Below is how to making with without fail.

Stages Cooking 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.
    
12. Finish and Enjoy.

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