SAUTÉ VEGGIES
Use the Instant Pot's sauté feature to heat olive oil. Then, sauté peppers, onions, salt, garlic, and spinach.
MAKE SAUCE
Combine red curry sauce ingredients in the Instant Pot. You need: coconut milk, ginger lemongrass, honey, red curry paste, and salt.
ADD CHICKEN & COOK
Submerge chicken breast in curry sauce. Then, close the lid and cook on high pressure for 8 minutes with a quick release. Remove chicken and shred.
COMBINE INGREDIENTS
Add shredded chicken and cooked veggies back into the Instant Pot and then add lime juice. Mix everything to combine with red coconut curry sauce.
SERVE WITH RICE
Serve Instant Pot Coconut Curry Chicken with your favorite grain such as white rice. Garnish with lime juice and Thai basil.