Ingredients
Prep
- 1 lb chicken breasts
- 1/2 cup frozen onion
- 3 T green curry paste
- 1 t ground coriander
- 1 t cumin
- 14 oz can coconut milk
- 1/3 C chicken broth
- 1 T fish sauce
- 2 T lime juice
- 1 red bell pepper
- 1 medium zucchini
- 8 oz bamboo shoots
On Cooking Day
- 2 bag cauliflower rice
- 1 lime cut into wedges
- 1/2 C basil leaf
Instructions
To Assemble
- Cut chicken into bite sized pieces and add to large zipper bag.
- Add next 8 ingredients (through lime juice) to zipper bag. Press to seal and squish around to mix.
- Slice bell pepper and zucchini. Add bell pepper, zucchini, and drained bamboo shoots to a separate large zipper bag. Press to seal.
To Cook
- Add contents of chicken zipper bag to Instant Pot and pressure cook on high pressure for 4 minutes. Use quick release when done.
- Remove lid. Press sauté and stir in the prepped veggies from the other bag. Cook for 4-5 minutes, or until veggies are tender. Garish with chopped basil.
- Steam cauliflower rice according to package directions and serve with lime wedges.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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