I've kind of completely and utterly fallen in love with my new pressure cooker, y'all. Before I got this baby, I was all about the slow cooker. But, now? Just toss it in the pressure cooker for a few minutes and you've got yourself a full on meal that would have taken HOURS in the slow cooker. And the best thing is, if you like a slow cooker - it can slow cook too! It's amazing for one pots too, like this curry right here.
Curry is another one of my favorite 'use up leftover' meals. No matter what veggies or meat you have on hand, you can most likely make a curry with it.
I'm calling this a 'summer vegetable' curry because a lot of what I put into it is all stuff that came to me as a local and seasonal vegetable. Namely the squash, zucchini, onion and potatoes.
Don't worry either! This isn't a super spicy curry. I would have to say that it's actually pretty mild. If you want to get more spice out of your dish, just add in some more curry paste and/or some jalapeno.
At the end of it all, this curry took less than an hour to cook from preparation to cooking to table. And since a lot of that time is spent cooking in the pressure cooker, it's as hands off as a one pot dish could be.
Talk about curry in a hurry!
Instant Pot Summer Vegetable & Chicken Curry
Servings: 6 • Size: About 2 Cups • Calories: 363 • Fat: 20 g • Saturated Fat: 15 • Carb: 27 g • Fiber: 5 g • Protein: 23 g • Sugar: 6 g • Sodium: 243 mg
1 Tbsp. Coconut Oil
1 Carrot, Sliced
1 Potato, Cubed
1 (14 Oz.) Can Coconut Milk (You MUST use regular, not light!)
1/4 C. Red Curry Paste
1 Lb. Boneless Skinless Chicken Breast, Cubed
1 Red Bell Pepper, Chopped
1 Zucchini, Cubed
1 Summer Squash, Cubed
1 (15 Oz.) Can Baby Corn, Drained
1 (8 Oz.) Can Bamboo Shoots, Drained
1 Tbsp. Fresh Grated Ginger
3 Garlic Cloves, Minced
1/2 Lime Cut into Wedges
Salt & Pepper to Taste
Press ‘Saute’ and stir in and heat the 3 Tbsp. Coconut Oil. Add the 1 Carrot and 1 Potato. Cook, stirring occasionally, until the veggies have softened but are still al dente, about 8-10 minutes.
Stir in 1/2 the can of coconut milk and 1/4 C. red curry paste until mixture is bubbly, about a minute or two.
Press 'Keep Warm/Cancel'.
Stir in the 1 lb. cubed chicken and remaining coconut milk.
Close Instant Pot and make sure steam release handle is in the ‘Sealing’ position.
Cook on 'Manual' mode for 4 minutes.
Do a Quick Release of pressure and carefully open the Instant Pot.
Add in the 1 Red Bell Pepper, 1 Zucchini, 1 Summer Squash, 1 (15 Oz.) Can Baby Corn,
1 (8 Oz.) Can Bamboo Shoots, 1 Tbsp. Fresh Grated Ginger, and 3 Garlic Cloves.
Press 'Saute' and cook until vegetables are tender, about 3 to 5 minutes.
NOTE: Be sure not to overcook.
Divide evenly among bowls and garnish with a lime wedge if desired.
I served mine with some black rice, quinoa and lentil blend.
Nutrition Claims: Dairy Free, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Red Meat Free, Crustacean Free, Celery Free, Mustard Free, Sesame Free, Lupine Free, Mollusk Free, Alcohol Free, Kosher