Instant Pot Thai Green Curry Chicken

Ingredients

For Instant Pot

• 2 tablespoons olive oil

• 1 1/2 lbs chicken thighs – boneless, skinless

• 2/3 cup Lindsay Thai Green Curry Olives – sliced

• ½ cup Lindsay Thai Green Curry Olive liquid/marinade from jar strained plus reserving 1 teaspoon of seasoning from marinade

• 1 teaspoon brown sugar

• 1 Tablespoon lime juice

• 2 teaspoons green curry paste – Mae Ploy or similar brand

• 1 13.5 ounce can of coconut milk

• 1 cup jasmine or basmati white rice (uncooked)

Garnish

• 1 cup bean sprouts

• 1 cup steamed vegetables such as green beans, broccoli or peas

• 1 cup carrots – julienned

• ¼ cup cilantro leaves

• 8 lime wedges

Cooking Directions

1. Heat the Instant Pot with olive oil on medium heat using sauté/manual setting.

2. Season thighs with salt & pepper and brown 3 minutes on each side. Remove chicken when browned.

3. To the pot add Thai Green Curry Olives, Thai Green Curry Olive liquid & seasoning from marinade, brown sugar, lime juice, green curry paste and coconut milk. Stir to loosen browned bits in the bottom of the pot.

4. Add rice to the Instant Pot and top off with the seared chicken thighs. Close the Instant Pot and cook on High pressure for 15 minutes.

5. Let rest for 10 minutes and then use quick release valve to let off remaining steam.

6. Remove chicken and shred with a fork. Spoon rice into bowls top with chicken and remaining garnishes. Serve & enjoy!