Instant Pot Thai Peanut Chicken

Instructions

1. 1

   Whisk half the coconut milk with the soy sauce, honey, curry paste, and minced garlic in the Instant Pot. Add the chicken and sliced bell pepper.

2. 2

   Cook on HIGH pressure for 8 minutes, then natural release for 5 minutes. Cook the rice meanwhile.

3. 3

   Lift out the chicken and chop it into bite-size pieces.

4. 4

   Switch to Sauté, whisk in the peanut butter, the remaining coconut milk, and the lime juice, and simmer 2 minutes until smooth and thick.

5. 5

   Return the chicken, then serve over rice topped with cilantro and peanuts. Use less curry paste for spice-shy kids.