Adapted from an Instant Pot beef chuck curry, swapped to boneless chicken thighs for a faster weeknight cook. Pressure time is cut way down from the original (which called for 35 minutes to break down chuck roast) — needs testing.
Ingredients
- 2 tablespoons canola oil, divided
- 1 red onion, sliced 5mm thick
- 1 large red pepper, quartered lengthwise then sliced crosswise
- Kosher salt and pepper
- 900g boneless, skinless chicken thighs, cut into 3cm pieces
- 1 can (400 ml) coconut milk, well shaken
- 3 tablespoons Thai red curry paste
- Cooked rice, lime wedges, cilantro, and sliced red chile, to serve
Method
Press Sauté on the multicooker and heat 1 tablespoon of oil. Add the onion and pepper, season with ¼ teaspoon each of salt and pepper, and sauté until just tender, 5 minutes. Transfer to a bowl.
Add the remaining tablespoon of oil, season the chicken with ¼ teaspoon each of salt and pepper, and cook until browned on all sides, about 5 minutes.
Whisk together the coconut milk and curry paste, add to the pot, and scrape up any browned bits. Cover, lock the lid, and cook on high pressure for 8 to 10 minutes. Quick release.
Toss the chicken with the onion and red pepper. Serve over rice with lime wedges, cilantro, and red chile.
Notes
- Original recipe uses 900g beef chuck roast at 35 minutes high pressure with a 10-minute natural release; chicken thighs need far less time and are prone to overcooking at that duration.
- One reviewer of the original found it came out greasy with beef chuck fat — chicken thighs should sidestep that, but trim visible fat before cutting.