Instant Pot Chicken Massaman Curry

Ingredients

• 1 1/2 lbs chicken breasts cut into 2 inch pieces
• 1 4 ounce can massaman curry paste (maesri brand)
• 1 tablespoon oil
• 1 can regular unsweetened coconut milk (seperate cream and water - see note1 )
• 1 large russet potato (peeled and cut into 1 inch cubes)
• 1 medium yellow onion (sliced)
• 20 whole raw cashews
• 1 teaspoon fish sauce
• 1 teaspoon brown sugar
• 1 teaspoon kosher salt
• 1 cup Jasmine Rice (rinsed and drained)
• 1 cup water
• 1 teaspoon kosher salt

Instructions

1. 1

   Add Jasmine rice, water, and salt to the stainless steel pot and keep aside.Separate the coconut cream and watery portion of the coconut milk and keep aside.

2. 2

   Turn the Instant Pot to Saute mode and heat oil. Add the massaman curry paste and saute for 10 to 15 seconds.

3. 3

   Add chicken and mix well with the curry paste. Add potatoes, onions, cashews, fish sauce, brown sugar and salt. Add 1/2 cup of the separated water from the coconut milk and stir everything well.

4. 4

   Carefully place the tall trivet inside the Instant Pot. Place the prepared rice bowl on the trivet.

5. 5

   Close the Instant Pot lid with pressure value to sealing. Pressure Cook(Hi) for 5 minutes followed by 10 minute natural pressure release.

6. 6

   Open the Instant Pot. Using heat resistant mitts, take out the rice bowl and trivet.

7. 7

   Stir in the reserved coconut cream. Set the Instant Pot to Saute mode and bring the curry to a gentle boil.

8. 8

   Enjoy hot over steamed jasmine rice.