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How To Make CHICKEN CURRY In The INSTANT POT│BUSY WORK Week Dinner│Simple HEALTHY Meal Prep Ideas
Are you super busy? Do you want an easy and delicious recipe that’s perfect for after work or meal prepping? This recipe is so simple. Both the chicken curry and the rice cook AT THE SAME TIME inside the INSTANT POT – So its soooooo easy! This recipe makes 4 servings, so its absolutely perfect for a weekend meal prep, or a quick after work dinner idea. What other recipes are you interested in? Comment below and let me know ✻
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★ INSTANT POT Recipes:
INGREDIENTS:
3 Chicken Breasts (2 pounds)
1 Shallot
3 Cloves of Garlic
½ teaspoon Garam Masala
½ teaspoon Dried Thai Basil (substitute Italian Basil)
1 ½ teaspoons Thai Red Curry Powder
1 tablespoon Tomato Paste
Dash of White Pepper
2 cups Spinach
1 ¼ cups White Basmati Rice
1 ¼ cups Filtered Water
½ teaspoon Chicken Bouillon
15 ounce can Lite Coconut Milk
Salt & Pepper to taste
Drizzle of Avocado Oil
INSTRUCTIONS:
1. Mince shallots & garlic. Slice Chicken into equal size chunks. With the Instant Pot set to saute on HIGH, add a drizzle of oil, then add shallots. Saute until fragrant and translucent. Then add garlic. Saute for 20-30 more seconds. Add chicken. Add dry spices. Brown all sides lightly, mixing well. Add coconut milk and tomato paste. Scrape the bottom of the pot to remove any browned bits. Hit cancel on the Instant Pot.
2. Place trivet on the bottom of the pot. Place a heatproof large bowl (I use glass) on trivet. Add rinsed and drained rice to the bowl. Add filtered water and stir lightly. Place lid (with silicone ring on) on the Instant Pot. Set to HIGH pressure for 4 minutes.
3. Allow 10 minutes of natural pressure release, then perform a quick release and hit cancel. Fluff rice. Remove bowl and trivet. Add fresh spinach to the pot and allow to wilt. Enjoy over rice!
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