1 1/2poundboneless skinless chickensliced very thin
3cupsYukon gold potatoespeeled, cubed
2 cupswhole carrotspeeled, sliced
28ouncescoconut milk(2 cans) full fat
4ouncesMassaman Curry Paste
1 teaspoonginger paste
1 Tablespoonpeanut butter
Turn pressure cooker on to sauté. Add oil, onion, and thinly sliced chicken. Cook and stir for about 5 minutes until the onion is translucent and the chicken is browned. The chicken does not have to be fully cooked through.
While the chicken and onion are cooking, peel and cut the potatoes and carrots.
Add the carrots and potatoes to the instant pot. Stir into the chicken mixture.
Add the coconut milk, massaman curry paste, garlic, ginger, fish sauce, lime juice, peanut butter, and brown sugar to a blender. Blend until smooth.
Pour the sauce over the rest of the ingredients in the instant pot. Close the lid. Make sure the knob is on seal. Cook on manual or high pressure for 15 minutes.
Allow the steam to release before opening the instant pot.
Serve with cooked jasmine rice. Garnish with cilantro and peanuts if desired. Season with salt and pepper to taste.
Nutrition does not include jasmine rice or garnishes.This can also be made over the stove. Follow the directions, but instead cook over medium high heat in a large saucepan. Cook for about 20 minutes or until vegetables are soft. Covering the saucepan with a lid will help soften the vegetables quicker and prevent splattering.