It’s Foodie Friday! Did you jump on the Instant Pot train? (Choo choo!) We have a great recipe if you are looking for creative ways to use your Instant Pot for quick dinner options. Bursting with Thai inspired stir fry flavors, this recipe uses just the one pot and makes a great sauce. You can use whatever veggies that you like for the stir fry part, making this a great recipe to use up whatever you have in the fridge.
Instant Pot Thai Chicken “Stir Fry”
2 pounds boneless skinless chicken breasts (about 3/4″ thick, ours were really thick so we cut them in half )
1 can full fat coconut milk (13.66 oz)
3 cloves garlic (minced)
1-2 Tbsp red curry paste (use more if you prefer a little more heat)
1 Tbsp fish sauce*
Juice of 1 lime
6 C veggies for stir fry, sliced (we used 1 medium red onion, about 3/4 pound of carrots, and 2 yellow summer squash)
Cooked rice for serving (optional)
Lime wedges to garnish (optional)
Add all ingredients except the veggies to your Instant Pot and stir to combine. Put the lid on and cook on manual pressure for 8 minutes. Once the time is up, use the quick release to release the pressure. Pro tip: put a kitchen towel over the top to prevent the steam from destroying your kitchen cabinetry. Pull the chicken out with tongs and set aside.
Turn the Instant Pot on Saute mode and add the veggies. Cook for 10-15 minutes, stirring frequently. We added the carrots first to give them a head start since they are so crunchy, then added the onions and summer squash 5 minutes later and cooked the whole thing for 10 more minutes.
Slice the chicken and return to the pot. Serve the chicken and vegetables over rice and with lime wedges for squeezing if you like.
*Find fish sauce in bottles in the International foods aisle or Asian grocery store. It will not make your food taste like fish, but it will impart a delicious, savory flavor you might have heard before referred to as umami. Nom nom.
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