Disabled Kitchen Recipe: Instant Pot Thai Chicken Massaman Curry for Canning or Freezing

Disabled Kitchen Recipe: Instant Pot Thai Chicken Massaman Curry for Canning or Freezing

My Instant Pot Thai Chicken Massaman Curry recipe is another one of my recipes that is for pressure canning or freezing. It’s an extremely easy recipe, even if there is a fair amount of time under pressure.

Just like with my Thai Chicken Panang Curry recipe, I’ve played with this recipe a number of times so that it calls for a multiple of 454 grams (1 lb) of chicken and a full cup of onion, but the flavour profile never ends up correct. The reason why I’ve played it with so often is because of how I do cooking prep to save time and spoons.

And just like with the Panang Curry, the problem lies with doubling the recipe: the rice. If you don’t have two 6-qt Instant Pots, then you’ll probably want to cook the rice in a rice cooker to avoid getting a burn warning.

If you live in a food desert like I do, there are some ingredients you will need to get from Amazon:

Prep time is 20 minutes. Cook time is 30 minutes. And there is a whole bunch of hurrying up and waiting while the Instant Pots and the pressure canner does its things.

Heat index is mild.

Makes 12 x 500 ml (1 pint) jars. It is super important that you either pressure can this recipe or freeze it. Do not water-bath can this recipe.

If you’re new to Instant Pot-ting, these Instant Pot Resources are a great place to start.

Instant Pot Thai Chicken Panang Curry for Canning Needed Items

 

Instant Pot Thai Chicken Massaman Curry

Course Main Dish
Cuisine Thai
Author Jules Sherred
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 3 hours
Total Time 50 minutes
Servings 12 500 ml jars
Calories 682kcal

Ingredients

Thai Chicken Massaman Curry

  • 3 tbsp coconut oil
  • 2 tbsp Ginger/Garlic Masala
  • 1 cup onion (chopped)
  • 200 g massaman curry paste
  • 908 g boneless skinless chicken thighs (cubed)
  • 2 x 400 ml can full-fat coconut milk
  • 2 cup frozen green beans (cut)
  • 2 cup russet potato (cubed)
  • 1/4 cup lime juice
  • 1/4 cup fish sauce
  • 1/4 cup brown sugar
  • 1 red bell pepper (chopped)
  • 1/2 cup roasted salt-free peanuts

Rice

  • 1 x 400 ml can full-fat coconut milk
  • 1/2 cup black rice
  • 3 1/2 cup jasmine rice
  • 3 cup water

Instructions

Rice

  • In a stainless-steel bowl that will fit inside of your 3 qt Instant Pot, add black rice, 1/2 cup of rinsed jasmine rice and 1 can of full fat coconut milk.
  • While that rice is cooking, rinse the remaining 3 cups of jasmine rice and set aside.
  • Cook at High Pressure for 22 minutes. Quick release.
  • Remove the lid. Remove the bowl with the rice. Add the 3 cups of jasmine rice you set aside with 3 cups of water. Put the black/jasmine rice combo on top. Give it a quick stir.
  • Cook at High Pressure for 4 minutes. Natural Release.

Thai Chicken Massaman Curry

  • Turn the 6 qt Instant Pot onto saute. When hot, add the coconut oil, Ginger/Garlic Masala and onion. Saute until translucent, about 1 - 2 minutes.
  • Add the massaman curry paste. Saute for about 1 minute. Press cancel.
  • Thoroughly deglaze the bottom of the Instant Pot. Add the chicken and stir until the chicken is coated. Deglaze again.
  • Add 2 cans of full fat coconut milk, stirring well so that there is fluid between the bottom of the Instant Pot and the chicken.
  • Add the cubed potatoes, frozen green beans, lime juice, fish sauce and brown sugar.
  • Remove the lid. Add the red bell pepper and peanuts. Stir.
  • Cook for 5 minutes at High Pressure. Naturally release for 10 minutes, then quick release the rest of the pressure so that the potato and green beans don't overcook. 

Pressure Canning

  • While the Instant Pots are doing their thing, fill your canning jars with hot water. Prepare your pressure canner with a bit over the minimum required amount of hot water per manufacturer instructions and 2 tbps white vinegar. Place the pressure canner on low heat to keep the water and jars hot.
  • Right before adding the bell peppers to the curry, put the lids in a small pot and boil for at least 5 minutes.
  • As soon as the rice is done, fill jars with 1 cup of cooked rice. Using the flat end of the Instant Pot rice scoop, firmly pack it in the jar. The rice must be firmly packed, getting rid of as many air pockets as possible. Use a plastic measuring cup.
  • When the curry is done, fill the remainder of the jar with it, leaving 2.5 cm (1 inch) of head space. Use a wooden or plastic utensil to remove any air pockets.
  • Wipe clean the jar's threads. Add the lids. Immediately place in the pressure canner as each jar is filled.
  • Following the manufacturer instructions for your pressure canner, process for 75 minutes at 11 pounds, making any necessary adjustments for altitude.
  • When done processing, remove the pressure cooker from heat. Once the pressure has released from the canner, remove the jars, placing them on a tea towel to seal. You'll hear a popping noise as the lids seal.

Freezing

  • In a freezer container, add 1 firmly packed cup of rice and 1 cup of curry. Seal. Label. Freeze.

Notes

Enjoy!
If you get a burn warning while the rice is cooking:
  1. While it is reaching pressure (which is going to take a really long time) you may get the Burn warning. Do not panic. Press cancel. Open the lid. Stir the rice, making sure to scrape the bottom of the pot. You'll notice that it mostly cooked while it was attempting to come to pressure. Add another 1/2 cup of water. Stir.
  2. Put the lid back on. Set at High Pressure for 1 minute.
  3. While it is reaching pressure, you'll again get the Burn warning. Press cancel. Let it sit for at least 10 minutes before releasing pressure and removing the lid. 

If you get a burn warning while the rice is cooking:

  1. While it is reaching pressure (which is going to take a really long time) you may get the Burn warning. Do not panic. Press cancel. Open the lid. Stir the rice, making sure to scrape the bottom of the pot. You’ll notice that it mostly cooked while it was attempting to come to pressure. Add another 1/2 cup of water. Stir.
  2. Put the lid back on. Set at High Pressure for 1 minute.
  3. While it is reaching pressure, you’ll again get the Burn warning. Press cancel. Let it sit for at least 10 minutes before releasing pressure and removing the lid.

 

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Jules Sherred
hello@disabledkitchenandgarden.ca

Jules Sherred is a gender noncomforming autistic disabled trans man. He has lupus with many secondary disorders, including but not limited to, psoriatic arthritis in every joint, fibromyaligia, irritable bowel syndrome, chronic migraines, and antiphospholipid syndrome -- a bleeding and clotting disorder. He also has Complex Post Traumatic Stress Syndrome (C-PTSS). He has found great physical and psychological relief in Instant Pot-ting and AeroGarden-ing. After coming up empty trying to find disability resources, written by disabled people, on how to create a disability-friendly kitchen and garden that has multiple benefits, he decided to take matters in his own hands by sharing what he has learned.

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