Instant Pot Thai Chicken Massaman Curry
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:
- 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.
- Put the lid back on. Set at High Pressure for 1 minute.
- 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.