NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 tsp Coconut oil

1 tbsp Thai red curry paste

0.25 cup Full-fat coconut milk

0.5 cup Low-sodium chicken broth

1 cup Broccoli florets

0.5 cup Red bell pepper

1 tsp Fish sauce

0.5 tsp Coconut sugar

1 tbsp Lime juice

2 tbsp Fresh cilantro

PREPARATION

• 1

  Set the Instant Pot to Sauté mode and add the coconut oil.

• 2

  Add the diced chicken breast and sear for 2-3 minutes until the exterior is no longer pink.

• 3

  Stir in the red curry paste and cook for 1 minute until highly fragrant.

• 4

  Pour in the chicken broth and use a wooden spoon to deglaze the bottom of the pot, scraping up any browned bits.

• 5

  Stir in the coconut milk, fish sauce, and coconut sugar until well combined.

• 6

  Secure the lid, set the valve to Sealing, and cook on Manual High Pressure for 3 minutes.

• 7

  Once the cooking time is complete, perform a quick pressure release.

• 8

  Open the lid and stir in the broccoli florets and sliced red bell peppers.

• 9

  Set the pot back to Sauté mode for 2-3 minutes to steam the vegetables until they are tender-crisp.

• 10

  Turn off the Instant Pot, stir in the fresh lime juice, and garnish with chopped cilantro before serving.