Thai Chicken Stew

SERVES: 8

PREP TIME: 12 mins

 

COOK TIME: 12 mins TOTAL TIME: 24 mins

INGREDIENTS:

• 3 pounds boneless chicken (thighs or breasts will work)
• 1 medium yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 (13.5-ounce) can full-fat coconut milk
• 1/3 cup tomato paste
• 1/2 cup Thai red curry paste
• 2 tablespoons fish sauce
• 2 tablespoons coconut aminos
• 2 teaspoons fresh lime juice
• 2 teaspoons sea salt
• 3/4 teaspoon ground ginger
• 4 cups mixed vegetables (frozen or fresh)
• fresh cilantro, for garnish
• rice, for serving

INSTRUCTIONS:

1. Place the chicken, onion, garlic, in the bowl of an electric pressure cooker (such as an InstantPot).
2. Pour in the coconut milk, tomato paste, curry paste, fish sauce, coconut aminos, lime juice, salt, and ginger and stir to coat the chicken.
3. Secure the lid and set the machine to Meat/Stew for 10 minutes, or 15 minutes if using frozen chicken. If using a different machine, use manual high pressure.
4. When the timer sounds, release the pressure immediately and remove the chicken with tongs. Give it a rough chop then return it to the pot. Add the vegetables to the top. Reseal the lid and set the machine again for 2 minutes. Release the pressure and stir the vegetables into the sauce. Serve garnished with cilantro.

https://againstallgrain.com/2017/10/02/pressure-cooker-thai-chicken-stew/