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