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InstantPot Mango Coconut Curry

Prep Time 20 minutes
Cook Time 25 minutes
Servings 8

Ingredients

  • 3 pounds boneless chicken breast
  • 1 medium yellow onion diced
  • 2 cloves garlic crushed and minced
  • 1 14 oz can coconut milk
  • 1/2 cup tomato paste
  • 4 tbsp Thai red curry paste
  • 2 tbsp fish sauce
  • 2 tsp sea salt
  • 1 tsp ground ginger
  • 2 cups green beans cut into 1 inch pieces
  • 2 bell peppers sliced
  • 2 tsp lime juice from 1 lime
  • 2 ripe mangoes cubed (~2 cups of mango)
  • Thai basil roughly chopped (optional)

Instructions

  1. Place the chicken, onion, and garlic into the pressure cooker.
  2. Pour in the coconut milk, tomato paste, curry paste, fish sauce, salt, and ground ginger. Then stir to coat the chicken.
  3. Secure the lid and set to Manual (high pressure) for 15 minutes.
  4. After cooking finishes, let pressure release naturally for 10 minutes, then release any remaining pressure manually.
  5. Press cancel on the InstantPot, then carefully remove chicken and place onto a cutting board.
  6. Set the InstantPot to Saute. Add the green beans, bell peppers, lime juice, and mango cubes into the pot. Stir to combine into the sauce and let simmer for 3-4 minutes or until veggies become soft, then press cancel.
  7. Roughly chop the chicken, then place back into the pot and