Pressure Cooker Thai Chicken & Vegetables


  • 1 cup Organic coconut milk (full fat, from the can)
  • 1 cup Organic Chicken Broth
  • 2 Tbsp red curry paste
  • 2 Tbsp Coconut aminos
  • 1 Tbsp ginger (fresh, minced)
  • 2 cloves garlic (minced)
  • 454 grams chicken breast
  • 1 red bell pepper
  • 1/2 yellow onion (sliced)
  • 1 1/2 cups green beans
  • 1 cup kale leaves (chopped)


  1. In the pot of the pressure cooker whisk the coconut milk, chicken broth, red curry paste, coconut aminos, ginger and garlic together. Add the chicken and close the lid.
  2. Set to “sealing”, then press manual/pressure cooker and cook for 8 minutes on high pressure. Once it is done, release the pressure manually. Remove the lid carefully and transfer the cooked chicken to a plate.
  3. Turn the pressure cooker to sauté mode. Let the sauce reduce and thicken for 8 to 10 minutes, stirring frequently. Add the bell pepper, onion, green beans and kale to the sauce and cook for 3 to 5 minutes or until the vegetables are just tender.
  4. Meanwhile, chop the cooked chicken breast. Add the chicken to the pot with the cooked vegetables and stir to combine. Divide between plates and enjoy!

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