Instant Pot Thai Green Curry Chicken - cooking recipe

Ingredients

6 tablespoons thai green curry paste
2 teaspoons coriander powder
1 teaspoon cumin powder
1 onion, sliced
2 (14 ounce) cans coconut milk
2 lbs cubed chicken breasts
1/2 cup chicken broth
2 tablespoons fish sauce
2 tablespoons lime juice
1 green bell pepper, julienned
1 zucchini, julienned
2 cups fresh green beans, trimmed
1 (14 ounce) can bamboo shoots
4 keffir fresh lime leaves
1/2 cup Thai basil
add chicken, broth, fish sauce, and lime juice

Preparation

In your instant pot, saute curry paste with spices for 30 seconds, until fragrant.
Add onion and saute a couple of minutes.
And coconut milk, chicken, broth, fish sauce, and lime juice. Seal cooker, bring to pressure, and cook 4 minutes.
Do a quick release. Add bell pepper, zucchini, green beans, and bamboo shoots. Saute for about 5 minutes or until veggies reach your desired level of tenderness.
Add lime leaves and basil and serve with rice.