Chicken And Kaffir Lime Curry

• 1 1/4 pounds skinless, boneless chicken breasts, cut into bite-sized pieces
• 1 1/2 tablespoons cornstarch
• 2 teaspoons red curry powder
• 1/4 teaspoon salt
• 1 teaspoon olive oil
• 2 cups chicken stock (such as Kitchen Basics)
• 1 (13.66-ounce) can light coconut milk
• 6 kaffir lime leaves
• 3 cups water
• 1 1/2 cups uncooked jasmine rice
• Sliced scallions (optional)
• Chopped fresh cilantro (optional)

1. Sprinkle chicken with 1 tablespoon of the cornstarch, 1 teaspoon of the curry powder, and salt. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken to pan; cook, stirring constantly, 5 to 6 minutes or until golden brown. Stir in 1/2 cup of the stock, scraping pan to loosen browned bits. Transfer chicken mixture to inner pot of a
2. .
3. Combine remaining 1 1/2 cups stock, remaining 1 1/2 teaspoons cornstarch, remaining 1 teaspoon curry powder, and coconut milk in a bowl; stir with a whisk. Stir coconut milk mixture into chicken mixture in cooker. Add kaffir lime leaves.
4. Close and lock the lid of the Instant Pot(R). Turn the steam release handle to "Venting" position. Press Slow Cook, and use Adjust to select "More" mode. Press - or + to choose 1 hour cook time. Discard lime leaves.
5. During last 25 minutes of cook time, bring 3 cups water to a boil in a large saucepan; add rice. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Serve chicken mixture over rice; sprinkle with scallions and cilantro, if desired.

skinless, cornstarch, red curry, salt, olive oil, chicken stock, light coconut milk, lime leaves, water, jasmine rice, scallions, fresh cilantro

Taken from www.myrecipes.com/recipe/instant-pot-chicken-kaffir-lime-curry (may not work)