Instant Pot Curry

Hello everybody, I hope you're having an incredible day today. Today, we're going to make a special dish, Instant Pot Curry. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Instant Pot Curry is one of the most popular of recent trending meals on earth. It's enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They're nice and they look fantastic. Instant Pot Curry is something that I have loved my entire life.

Many things affect the quality of taste from Instant Pot Curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Instant Pot Curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Instant Pot Curry is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Instant Pot Curry estimated approx 2 hrs.

To begin with this particular recipe, we must first prepare a few components. You can cook Instant Pot Curry using 16 ingredients and 11 steps. Here is how you cook that.

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.

Ingredients and spices that need to be Take to make Instant Pot Curry:

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

Instructions to make to make 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.

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So that's going to wrap it up for this special food Recipe of Ultimate Instant Pot Curry. Thanks so much for reading. I'm confident you can make this at home. There's gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!