Instant Pot Green Thai Coconut Chicken Curry

Step 1

Select the saute function on your Instant Pot. Once hot, coat the pot with oil. Now add onion and ginger. Stir and cook for 2-3 minutes.

Step 2

Stir in coconut milk, curry paste, curry powder, coconut sugar (if using), and fish sauce. Cook until slightly bubbly, and well combined. Select the cancel function, and add the chicken.

Step 3

Secure the lid on your Instant Pot, ensuring the valve is in the sealed position. Now select manual, cook on high pressure for 8 minutes.

Step 4

Use a quick release. Once steam is completely released, remove lid. Press cancel, then saute. Stir in zucchini and bell pepper, and let cook for 3-5 minutes or until veggies are softened. Don't overcook!

Step 5

Select cancel or warm. Stir in lime juice, bamboo shoots (if using), and any pepper to add additional heat. Serve over rice, or cauliflower rice. Garnish with shredded coconut and cilantro or basil.