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.