Ingredients

• 1 tablespoon cooking oil
• 2 tablespoons red curry paste , or more to taste
• 1.5 pounds thin chicken breasts , cut into 1-inch strips
• 1 , 14 ounce
• 1 tablespoon fish sauce , or more to taste
• 1 tablespoon palm sugar
• 1 cup sliced yellow onion
• 1 cup sliced red bell pepper
• 1 cup sliced yellow bell pepper
• 1 cup sliced orange bell pepper

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add oil and red curry paste to the hot pot; sauté for 30 seconds. Add chicken and mix well with curry paste. Pour in coconut milk. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
3. 3 Unlock and remove the lid. Stir in fish sauce and palm sugar. Stir in onion and bell peppers until well combined. Select Saute function. Bring curry to a gentle boil and simmer for only 2 to 3 minutes to keep vegetables crunchy.

Nutrition per serving