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.
Ingredients
- 2 tablespoons canola oil, divided
- 1 red onion, sliced 5 mm thick
- 1 large red pepper, quartered lengthwise then sliced crosswise
- Kosher salt and pepper
- 900 g boneless, skinless chicken thighs, cut into 3 cm pieces
- 1 can (400 ml) coconut milk, well shaken
- 3 tablespoons Thai red curry paste
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, about 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 8–10 minutes. Quick release.
Toss the chicken with the onion and red pepper.
To serve
Over rice, with lime wedges, cilantro, and sliced red chili.
Notes
- The original recipe uses 900 g 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.