Instant Pot Thai Green Curry Chicken

• 6 tablespoons thai green curry paste
• 2 teaspoons coriander powder
• 1 teaspoon cumin powder
• 1 onion, sliced
• 2 (14 ounce) cans coconut milk
• 2 lbs cubed chicken breasts
• 1/2 cup chicken broth
• 2 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 green bell pepper, julienned
• 1 zucchini, julienned
• 2 cups fresh green beans, trimmed
• 1 (14 ounce) can bamboo shoots
• 4 keffir fresh lime leaves
• 1/2 cup Thai basil
• add chicken, broth, fish sauce, and lime juice

1. In your instant pot, saute curry paste with spices for 30 seconds, until fragrant.
2. Add onion and saute a couple of minutes.
3. And coconut milk, chicken, broth, fish sauce, and lime juice. Seal cooker, bring to pressure, and cook 4 minutes.
4. Do a quick release. Add bell pepper, zucchini, green beans, and bamboo shoots. Saute for about 5 minutes or until veggies reach your desired level of tenderness.
5. Add lime leaves and basil and serve with rice.

thai green curry, coriander powder, cumin powder, onion, coconut milk, chicken breasts, chicken broth, fish sauce, lime juice, green bell pepper, zucchini, fresh green beans, bamboo shoots, lime leaves, basil, chicken

Taken from www.food.com/recipe/instant-pot-thai-green-curry-chicken-536643 (may not work)