Instant Pot Thai Curry Chicken

• 1 tablespoon red curry paste
• 2 tablespoons coconut oil
• 1 bell pepper, cut into long slices
• 1 inch gingerroot, finely chopped
• 3 garlic cloves, finely chopped
• 1 - 1 1/2 lb Anjou pear, boneless skinless chicken breasts
• 2 cups spinach
• 1 (14 ounce) can coconut milk
• salt and pepper

1. On saute mode:
2. In coconut oil, saute the Thai red curry paste with garlic, ginger, and peppers.
3. Add the fresh chicken (thighs would be good to use as well), salt and pepper.
4. Pour in 1-2 c chicken broth, place lid.
5. Manually pressure cook on high for 8 mins.
6. Quick release.
7. Add in spinach and coconut milk.
8. *Also would be good to try with shrimp instead of shrimp (adjust cook time) or other vegetables like broccoli, carrots, snow peas, etc.

red curry, coconut oil, bell pepper, gingerroot, garlic, pear, spinach, coconut milk, salt

Taken from www.food.com/recipe/instant-pot-thai-curry-chicken-537517 (may not work)