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Export 12 ingredients for grocery delivery
Step 1
Select Saute and stir in red curry paste and 1/2 can of coconut milk until mixture is bubbly, about a minute or two.
Step 2
Press Cancel.
Step 3
Stir in chicken, remaining coconut milk, and chicken broth.
Step 4
Close the lid and pressure cook on High Pressure for 4 minutes.
Step 5
Do a Quick Release of pressure and open the Instant Pot. [Read More: The Different Pressure Release Methods]
Step 6
Stir in fish sauce, brown sugar, lime juice, bell pepper, carrots, onions, bamboo shoots, and lime leaves.
Step 7
Press '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 8
Taste and adjust with more fish sauce, brown sugar or lime juice.
Step 9
Stir in the Thai basil leaves.
Step 10
Serve with Instant Pot Jasmine Rice.
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