Instant Pot® Red Thai Curry Chicken

By Jessica DiPonziano

4.34 / 5

10min

15min

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1 tablespoon cooking oil
2 tablespoons red curry paste or more to taste
1 ½ pounds thin chicken breasts cut into 1-inch strips
1 (14 ounce) can unsweetened light coconut milk
1 tablespoon fish sauce or more to taste
1 tablespoon palm sugar
1 cup sliced yellow onion
1 cup sliced red bell pepper
1 cup sliced yellow bell pepper
1 cup sliced orange bell pepper