Method

1. Setting the instant pot to Saute mode, add some oil alongside Thai Dragon red curry paste and chicken. Continue to saute for a few minutes.
2. Pour in chicken broth and coconut milk to the Pot.
3. Close Instant Pot with the steam release vent to the sealing position. Continue to cook on ‘Pressure Cook’ mode for 5-7 minutes (change your cooking time basis your Instant Pot model and the type of chicken used).
4. Quickly release the steam and add in fish sauce, brown sugar, lime juice and vegetables and stir well.
5. Set Instant Pot to the saute mode again and bring the curry to a gentle boil until the vegetables are crisp-tender. Bear in mind to not overcook.
6. You may change sauces’ proportions basis your taste. For a fiery taste, add in more red curry paste.

Hey, you need not taste-test it before serving for we are sure how great it tastes.