Instant Pot Thai Red Curry Shrimp

Instructions

1. 1

   On Sauté, cook the chopped onion in a little oil for 3 minutes, then add the garlic and curry paste for 1 minute.

2. 2

   Stir in the coconut milk, 1/2 cup water, the sweet potato cut into 3/4-inch cubes, and the sliced pepper, scraping the bottom clean.

3. 3

   Cook on HIGH pressure for 3 minutes, then quick release. Cook the rice separately.

4. 4

   Switch to Sauté, add the shrimp, and simmer 3-4 minutes until pink.

5. 5

   Stir in the spinach, fish sauce, and lime juice until the spinach wilts. Serve over rice.