Instant Pot Red Curry Chicken

Like most of the rest of the country, I purchased an Instant Pot a while back and have been singing its praises ever since. It's such a quick and easy way to get a meal on the table with minimal fuss or hassle. One of my very favorite Instant Pot recipes is this red curry chicken, which tastes especially great when the weather is chilly. It packs just the right amount of heat to warm your insides, but not so much that you'll be sorry later. The recipe is very forgiving and flexible - don't like green beans? Use another vegetable! Sub sweet potato for russet. Or skip the potato altogether. The possibilities are endless!

I use a canned curry paste recommended by Jam Sanitchat, the owner of Thai Fresh, where I took a fabulous cooking class a couple of months ago. If it's good enough for Jam, it's good enough for me!

Instant Pot Red Curry Chicken

1.5 - 2 lbs boneless, skinless chicken thighs

1 4-oz can Maesri brand red curry paste (I am able to find this at most of my local Asian supermarkets for less than it costs on Amazon, but am linking it above so you can see what it looks like.)

1 can coconut milk

1 chicken bouillon cube

Garlic to taste (I am lazy and buy jarred minced garlic - I like a LOT of garlic and easily add 1/4 c of it to this recipe)

1 large russet potato, cubed

1 lb green beans

2 T cornstarch

Cube the chicken. Put it in the pot with the curry paste, coconut milk, bouillon cube, and garlic. Stir to mix ingredients, then set the Instant Pot to high pressure and cook for 12 minutes. Quick release.

Add potato and green beans. Cook on high pressure for 4 minutes. Quick release.

Mix 2 T cornstarch with 4 T cold tap water. Add to pot and stir to thicken sauce.

Serve over rice. I think it tastes best finished with just a light sprinkling of salt, but this is totally optional.