1 onion, chopped

1 Tbsp oil

2.5 cups chicken broth

4 cups chopped chicken breasts or thighs (bite size)

4 cups chopped potatoes (approx. 1″ cubes)

1 1/2 cups chopped carrots (approx. .5″ slices)

1 (400 ml) can coconut milk

1 (4 oz) yellow curry paste*

1. Turn your instant pot on to sauté. Drizzle oil in. Wait about 30 seconds. Saute the onion for 2-3 minutes.
2. Add broth, potatoes, carrots and chicken.
3. Put the lid on and turn to sealed position. Set to “pressure cook” on high for 10 minutes.
4. Release the pressure and remove the lid.
5. Stir in the can of coconut milk and curry paste. If it’s not hot enough, turn to saute just long enough to warm it up. (It will be a stew-like consistency, with a fair bit of liquid.)
6. Serve over sticky rice.#

* You can find yellow curry paste at Asian grocery stores. This is the one I buy:

# I use this rice since it’s easier than regular sticky rice. Just soak for 30 minutes and cook. No steamer required.