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Export 11 ingredients for grocery delivery
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.
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