Instant Pot Coconut Thai Curry Chicken Meal Prep Food

INSTANT POT THAI CHICKEN CURRY

Steps:

• Turn the Instant Pot on and press the Sauté button. Once the pot is hot, add the olive oil, onion, ginger and garlic and stir through. Cook for 1 minute, stirring, then add the chicken.
• Add the curry paste and stir through the chicken. Now, add the sugar, fish sauce, coconut cream and chicken stock. Stir through well and press Cancel to stop the Sautéing.
• Pop the lid on top and lock, making sure the valve is pointing to Sealing. Press Manual/Pressure Cook, HIGH pressure and set to 7 minutes. The Instant Pot will say ON and it will take about 5-10 minutes for the pressure to build up, after which the timer will start. Though, the curry will be cooking during the whole time.
• Once the timer finishes, allow a couple of minutes for natural release, then use the quick release method (point the top valve to Venting) to let off the rest of the pressure. Be careful of the hot steam jet!
• Open the lid and press the Sauté button again. Add juice of half a lime and stir through. Have a little taste. Add more salt or fish sauce if needed.
• Add all the vegetables and cook on Sauté for 3-4 minutes, stirring a few times.
• Dissolve the tapioca or arrowroot flour in 2 tablespoons of water. Stir into the curry to thicken the sauce. Finish adding the remaining coconut cream and then stir in cilantro.

INSTANT POT COCONUT THAI CURRY CHICKEN MEAL PREP

Steps:

• Place your chicken into your Instant Pot, I used 4 large chicken breasts. If you want to use more, make sure to adjust the cooking time and liquid
• Add in chopped garlic, a can (500 grams) of full fat coconut milk, and 3 tablespoons of green curry paste.
• Stir. Place Instant Pot lid on, turn the nub to sealing and set the timer for pressure cook for 13 minutes.
• Once the timer goes off, quick release the IP. Remove the chicken and set aside to shred.
• Turning on the sauté function, add the juice of one lime and place your choice of vegetables (I picked snow peas, I had two 6oz bags) into the liquid. As snow peas are quick to cook, I let the liquid come up to a boil while stir the snow peas. After they've soften, I took them out of the sauce.
• Once the peas are set aside, I added the chicken, now shredded, back into the sauce and let the sauce coat the chicken. (As the liquid has been simmering for a while now, the liquid should have thicken into a sauce-y consistency to coat the chicken. You can mix your shredded chicken in the sauce alongside the snow peas if you want but I wanted to make sure the chicken was fully coated on its own).
• Serve with your carb of choice - I picked basmati rice
• Place your chicken and garlic in a slow cooker. Turn it on high and cook for 2-4 hours (or low for 6-8).
• Once cooked all the way through, shred your chicken breasts, add in the coconut milk, green curry paste, and lime. Give it a good mix. Add in the snow peas. Mix again.
• Set the slow cooker on high for another 30ish minutes, until the snow peas have soften and the liquid has thickened into a sauce.

THAI COCONUT CHICKEN CURRY RECIPE

Steps:

• 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.
• Secure the lid, close the pressure valve and cook for 5 minutes at high pressure.
• Naturally release pressure (or NPR for 10 minutes, then release pressure).
• Using two forks, shred the chicken right into the curry (or you can remove the chicken and cut it into chunks if you prefer)
• 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.

INSTANT POT THAI COCONUT CURRY CHICKEN

Steps:

• Add 1/2 tablespoon of olive oil to your Instant Pot and turn on the saute function. When the olive oil is fragrant, add white onion, red pepper, minced garlic, and a pinch of salt. Saute for 4-5 minutes. Once the onion turns translucent, add in fresh spinach and saute for an additional 1-2 minutes in order to wilt the spinach. Remove veggies from the Instant Pot and turn off the saute feature.
• Next, add coconut milk, curry paste, ginger, lemongrass, honey, and salt to the Instant Pot and mix. Then, submerge the raw chicken breast. Close the lid and seal your Instant Pot. Turn your Instant Pot to manual > high pressure and set the timer to 8 minutes. It will take about 10 minutes for your Instant Pot to build enough pressure to start counting down, but eventually, it will count down from 8 minutes.
• Once the timer goes off, quick-release your Instant Pot by opening the valve. Remove the lid and then remove the 2 chicken breasts and transfer to a plate. Use 2 forks to carefully shred the chicken breast (it will be hot) and then place the chicken back into the Instant Pot.
• Add the sauteed veggies and mix. Finally, add lime juice and mix one more time.
• Serve with white rice and Thai basil.

INSTANT POT® RED THAI CURRY CHICKEN

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and red curry paste to the hot pot; saute for 30 seconds. Add chicken and mix well with curry paste. Pour in coconut milk. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
• Unlock and remove the lid. Stir in fish sauce and palm sugar. Stir in onion and bell peppers until well combined. Select Saute function. Bring curry to a gentle boil and simmer for only 2 to 3 minutes to keep vegetables crunchy.

INSTANT POT THAI GREEN CURRY CHICKEN

Steps:

• In your instant pot, saute curry paste with spices for 30 seconds, until fragrant.
• Add onion and saute a couple of minutes.
• And coconut milk, chicken, broth, fish sauce, and lime juice. Seal cooker, bring to pressure, and cook 4 minutes.
• Do a quick release. Add bell pepper, zucchini, green beans, and bamboo shoots. Saute for about 5 minutes or until veggies reach your desired level of tenderness.
• Add lime leaves and basil and serve with rice.

INSTANT POT® COCONUT CURRY CHICKEN

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add coconut oil; when hot, add onion and cook for 1 minute. Add 2 tablespoons curry powder and garlic. Mix well and cook for 2 minutes. Turn off Saute function. Stir in diced tomatoes, tomato sauce, chicken broth, and sugar.
• Poke holes into each chicken breast using a fork. Sprinkle with salt, pepper, and remaining curry powder. Add seasoned chicken to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Remove chicken; use 2 forks to shred the meat and return it to the pot. Turn on Saute function; cook and stir until liquid is lightly boiling, 2 to 3 minutes.
• Turn pressure cooker to Keep Warm. Add coconut milk and stir well; cook for 10 minutes more to allow flavors to come together.

INSTANT POT THAI CURRY CHICKEN

Steps:

• On saute mode:.
• In coconut oil, saute the Thai red curry paste with garlic, ginger, and peppers.
• Add the fresh chicken (thighs would be good to use as well), salt and pepper.
• Pour in 1-2 c chicken broth, place lid.
• Manually pressure cook on high for 8 mins.
• Quick release.
• Add in spinach and coconut milk.
• *Also would be good to try with shrimp instead of shrimp (adjust cook time) or other vegetables like broccoli, carrots, snow peas, etc.