3large carrotspeeled and sliced into 1/2 inch rounds
1large oniondiced
1Bell PepperAny color - diced
4cloves garlicwhole
1Tablespoonolive oil
2Tablespoonscurry powder
1/2teaspoonginger powder
1teaspoondried cilantro or 3 Tablespoons fresh cilantro
1teaspoondried Basil for 3 Tablespoons fresh Basil
1/4Cup soy sauce or coconut aminos
1Tablespoonoyster sauce
1 15 ounce cancoconut milk
2TablespoonsSugar
3chicken frozen or fresh boneless skinless chicken thighs
3Cupsfrozen green beans or mixed vegetables
Optional - hot chili pepper- add more or less depending on desired heat preference.
Instructions
Turn electric pressure cooker to the Saute setting and add the carrots, onions, bell peppers, garlic, olive oil, curry powder, ginger, dried cilantro and basil and stir until the vegetables begin to soften. Add soy sauce, oyster sauce, coconut milk, sugar and stir. Add frozen green beans, chicken thighs and hot pepper if you are adding it.
If you are using frozen chicken - Cook on high pressure for 15 minutes with a quick pressure release.
If you are using thawed chicken then cook on high pressure for 8 minutes.
Shred chicken when done cooking then add back into curry and serve over rice.