Instant Pot Thai-Style Green Curry Chicken

Ingredients

• (13.5 ounce) can coconut milk
• 1/4 cup chicken broth
• tablespoon sgreen curry paste
• tablespoon ssoy sauce
• tablespoon fish sauce
• tablespoon brown sugar
• 1/2 teaspoon dried basil
• tablespoon vegetable oil
• pound skinless, boneless chicken thighs, chopped into bite-sized piece s
• jalapeño chile pepper, seeded and minced
• clove sgarlic, minced
• lime, zested
• teaspoon grated fresh ginger
• ounce ssnow peas
• red bell pepper, cut into thin strips
• 1/4 cup chopped cilantro

Instructions

1. Whisk coconut milk, chicken broth, curry paste, soy sauce, fish sauce, brown sugar, and basil together in a bowl until smooth; set aside.
2. Turn on a multi functional pressure cooker (such as Instant Pot) and select Sauté function. Heat oil in the pot; add chicken and sauté, stirring occasionally, until browned, 3 to 4 minutes. Stir in jalapeño, garlic, lime zest, and ginger; cook and stir 1 minute. Press Cancel.
3. Stir coconut curry mixture into the pot with a wooden spoon until well combined, scraping the browned bits of food off the bottom of the pot. 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.
4. Release pressure carefully using the quick release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Sauté function. Add snow peas and bell pepper; cook until vegetables are crisp tender, 3 to 4 minutes. Press Cancel. Garnish curry with chopped cilantro.