Step 1

Select Saute mode and stir in green curry paste and 1/2 can of coconut milk until mixture is bubbly, about a minute or two.

Step 2

Stir in coriander and cumin and cook for 30 seconds.

Step 3

Press Cancel.

Step 4

Stir in chicken, remaining coconut milk, and chicken broth.

Step 5

Close Instant Pot and pressure cook on High Pressure for 4 minutes.

Step 6

Do a Quick Release of pressure (QR) and open the Instant Pot. [Read More: The Different Pressure Release Methods]

Step 7

Add in fish sauce, brown sugar, lime juice, bell pepper, zucchini, onions, bamboo shoots, and lime leaves.

Step 8

Select Saute and cook until vegetables are crisp-tender, 3 to 5 minutes.  (Be sure not to overcook.  Vegetables will continue to cook in the residual heat.)

Step 9

Taste and adjust with more fish sauce, brown sugar or lime juice.

Step 10

Stir in the Thai basil leaves.

Step 11

Serve with Instant Pot Jasmine Rice.