Instant Pot Thai Curry Chicken - cooking recipe

Ingredients

1 tablespoon red curry paste
2 tablespoons coconut oil
1 bell pepper, cut into long slices
1 inch gingerroot, finely chopped
3 garlic cloves, finely chopped
1 - 1 1/2 lb Anjou pear, boneless skinless chicken breasts
2 cups spinach
1 (14 ounce) can coconut milk
salt and pepper

Preparation

On saute mode:
In coconut oil, saute the Thai red curry paste with garlic, ginger, and peppers.
Add the fresh chicken (thighs would be good to use as well), salt and pepper.
Pour in 1-2 c chicken broth, place lid.
Manually pressure cook on high for 8 mins.
Quick release.
Add in spinach and coconut milk.
*Also would be good to try with shrimp instead of shrimp (adjust cook time) or other vegetables like broccoli, carrots, snow peas, etc.