Instant Pot Red Curry Chicken (Gluten-Free, Dairy-Free, Egg-Free, Nut-Free) (Edit recipe)

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So satisfying, delicious + easy to make, this Red Curry Chicken rivals any Thai restaurant curry dish. I love curry but don’t have a good Thai restaurant nearby, so I created this simple recipe that’s made in the instant pot (btw if you love Thai restaurant-yellow curry, this tastes very close). The spice is mild enough that my kids will eat it too. I use what I like in curry; red bell pepper, shallots, carrot & pineapple, but customize however you wish.

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PREP TIME

20 minutes

COOK TIME

10 minutes

INGREDIENTS

Serves: 6

Ingredients

2 Tbsp Plant Based Butter
2.5 lb Boneless Skinless Chicken Breasts, Cut into 1-to-1.5-inch chunks
2 whole Red Bell Pepper, Seeded + sliced into 1/2-to-3/4-inch thick strips
4 whole Shallot, Quartered
1 whole Carrots, Sliced into 3/4-inch thick rounds (preferably a large carrot or 2 medium carrots)
3 clove Garlic, Chopped (preferably larger cloves)
1.25 cups Canned Pineapple, From 20oz can of pineapple chunks; reserve 6 Tbsp pineapple juice from can)
1 tsp Kosher Salt
13.5 oz Coconut Milk, From can
2.5 tsp Red Curry Powder, Organic
1 bunch Cilantro, Fresh cilantro, as garnish (use desired amount); optional
2 whole Lime, 2 limes, each sliced into thirds, as garnish (optional)
3 cups Water
2 cups Jasmine Rice

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add plant butter to instant pot. Set Sauté mode to 5 minutes.
Once plant butter has melted, add chicken; stir frequently for 2-3 minutes.
Add peppers, shallots, carrots & garlic; stir 1 minute.
Stir in pineapple chunks and reserved 6 Tbsp pineapple juice from can.
Stir in salt, followed by coconut milk and red curry powder; give a quick stir.
Close instant pot lid. Change mode to Pressure Cook mode and select the Poultry setting (10 minutes) or Custom setting for 10 minutes.
Bring 3 cups water to a boil in covered saucepan. Stir in 2 cups jasmine rice. Reduce heat to low. Cover saucepan. Set timer for 15 minutes.
Serve curry with jasmine rice; garnish with fresh cilantro and a lime wedge, if desired. Serves 6.

Notes

Reheats well as leftovers. Can use fresh pineapple, if preferred, and pineapple juice from a small can. Omit any vegetables you don’t want and substitute your preferred vegetables (just make sure to slice them thick enough so that they won’t disintegrate into the sauce while in pressure cook mode).

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	629
Fat:	21 g
Carbohydrates:	74 g
Protein:	39 g
Cholesterol:	142 g
Sodium:	292 mg
Fiber:	2 g
Sugars:	9 g
Calculated per serving.