This Instant Pot Thai Chicken is made with chicken, coconut milk, red curry paste, and veggies.
I think by now you have noticed how obsessed I am with my Instant Pot. It makes cooking SO much easier and just as delicious. When it comes to Thai flavors like this, I love the combination of the sweet, savory and spicy together. The coconut milk blends incredibly with the curry. You can serve this dish with rice or naan bread, but I decided to make it with noodles.
Curry consists of a mix of spices like turmeric, cumin, coriander, ginger and chilies. Thai Red Curry Paste can be found at most grocery stores like Publix, ShopRite, and Stop and Shop in the ethnic foods section, along with the lo mein and rice noodles. Take out food can have a ton of food chemicals you do not want to consume. This is a quick instant pot recipe that is super healthy.
How to make this Instant Pot Thai Chicken
Cook the Lo Mein according to package instructions. Wait until the pressure cooker is on to do this so you can time the noodles to be ready at the same time as the chicken.
Hit Sauté on high for 15 minutes, add the oil and wait for it to heat up. Add the onion, bell pepper, and sauté until the onions and peppers are soft, about 4 minutes. Stir In the garlic and the ginger and cook for 30 seconds, until garlic is fragrant. Add the chicken and sauté for 3 minutes. Add the coconut milk, curry paste, lime juice, sugar, fish sauce, cumin and stir. Click cancel.
Secure the lid and pressure cook on high for 6 minutes. Quick release when done.
Serve on rice, rice noodles, or naan bread.