Step 1

Add the coconut milk, peanut butter, red curry paste, chili sauce (if using) and spices to a 6 quart instant pot and mix well. Then add the chicken to the pot.

Step 2

Secure the lid, close the pressure valve and cook for 5 minutes at high pressure.

Step 3

Naturally release pressure (or NPR for 10 minutes, then release pressure).

Step 4

Using two forks, shred the chicken right into the curry (or you can remove the chicken and cut it into chunks if you prefer)

Step 5

Sprinkle with Thai basil/cilantro and crushed peanuts if desired. You can also serve this with lime wedges and add a squeeze of lime juice before eating.