Step 1

Add coconut milk to the pot. Add red curry paste and chili garlic paste, and whisk it until well combined with the coconut milk.

Step 2

Add chicken pieces and drained baby corn pieces. Give it a stir and close the lid. Pressure cook for 5 minutes on LOW pressure (sealing mode).

Step 3

When the cooking is complete, release the pressure manually by following your cooker's quick release instructions. (Duo: Turn vent to 'venting'; Ultra: Push down pressure valve)

Step 4

Select Saute and add mango, peppers and brown sugar. Stir and let it simmer for 3-4 minutes, until the peppers and mango slices soften a bit to your desired consistency.

Step 5

Squeeze in lime and serve with white or brown jasmine rice!