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Instant Pot Massaman Curry
This massaman curry is insanely delicious!! Tender and juicy chicken mixed with a creamy blend of flavors gives it the best taste that ALL of your guests will love!!
👥 8 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 The Recipe Critic📖 therecipecritic
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●blender
📝 Preparation Steps
1
Turn pressure cooker on to sauté. Add oil, onion, and thinly sliced chicken. Cook and stir for about ⏱️ 5 minutes until the onion is translucent and the chicken is browned. The chicken does not have to be fully cooked through.
2
While the chicken and onion are cooking, peel and cut the potatoes and carrots.
3
Add the carrots and potatoes to the instant pot. Stir into the chicken mixture.
4
Add the coconut milk, massaman curry paste, garlic, ginger, fish sauce, lime juice, peanut butter, and brown sugar to a blender. Blend until smooth.
coconut milk ((2 cans) full fat)28 ouncesMassaman Curry Paste4 ouncesgarlic (minced)1 teaspoonfish sauce1 Tablespoonlime juice1 Tablespoonpeanut butter1 Tablespoonbrown sugar3 Tablespoon
5
Pour the sauce over the rest of the ingredients in the instant pot. Close the lid. Make sure the knob is on seal. Cook on manual or high pressure for ⏱️ 15 minutes.
6
Allow the steam to release before opening the instant pot.
7
Serve with cooked jasmine rice. Garnish with cilantro and peanuts if desired. Season with salt and pepper to taste.
Nutrition Facts
calories
422 kcal
fat Content
26 g
serving Size
1 cup
fiber Content
3 g
sugar Content
7 g
sodium Content
327 mg
protein Content
23 g
trans Fat Content
1 g
cholesterol Content
54 mg
carbohydrate Content
27 g
saturated Fat Content
20 g
unsaturated Fat Content
4 g
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