Instant Potandreg Thai-Style Green Curry Chicken Recipe

Mix coconut milk chicken broth curry paste soy sauce fish sauce brown sugar and basil in a bowl with a whisk until smooth. Set aside.

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil in the pot. Add chicken and saute stirring occasionally until browned 3 to 4 minutes. Add lime zest ginger garlic and jalapeno to the pot and cook stirring for 1 minute. Press Cancel.

Pour coconut curry mixture into the pot and stir well with a wooden spoon scraping to loosen any browned bits from the bottom. Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 minutes for pressure to build before the cooking time begins.

Release pressure carefully using the quick-release method according to manufacturer's instructions about 5 minutes. Unlock and remove the lid. Select the Saute function once more. Add snow peas and bell pepper and cook until vegetables are crisp-tender 3 to 4 minutes. Press Cancel. Garnish curry with chopped cilantro.