Chicken Curry with Veggie
Discover amazing with Instant Pot:
Savor the richness of tender chicken simmered in creamy coconut milk and vibrant curry paste. This quick chicken curry blends seamlessly with frozen veggies, while fluffy rice cooks to perfection on the side. A hearty, hassle-free meal ready in just 30 minutes!
| Prep Time | 10-15 minutes |
| Cook Time | 30 minutes |
| Servings |
3-4
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Ingredients
- 3-4 pcs. chicken breast
- 1 1/2 cups white or brown rice uncooked
- 3 cups frozen vegetables
- 1 tbsp coconut oil
- 1/2 medium Chopped Onions
- 2 tbsps curry paste
- 1 cup coconut milk
- 1 cup Water
Ingredients
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Instructions
- Using the sauté function, heat the oil and sauté the onion until soft.
- Add the curry paste and cook for another 2 minutes until fragrant. Then, stir in the chicken and 1 cup of water.
- For the pot-in-pot method, place a trivet in the pot. Place a bowl with rice on the trivet and add 1 1/2 cups of water to the bowl.
- Cook on high pressure for 20 minutes. Allow the pressure to release naturally for 10 minutes.
- Set aside the rice and trivet. Switch to the sauté function again. Add the coconut milk and frozen vegetables to the cooked chicken curry. Gently stir the curry until it is heated throughout.
- Serve bowls of rice topped with the chicken curry and garnish as desired.