- 3.5 lbs whole chicken
- 125ml/1/2cup Thai red curry paste
- 250ml/1cup coconut milk
- 3 tsp cornstarch/corn flour
- 1 tsp water
Add the coconut milk to the bottom of your Instant Pot and place a trivet inside. Rub the chicken with Thai red curry paste all over including the cavity, set aside 2 tbsp of the paste for later. Season with salt. Place the chicken on top of the trivet breast side up. Close the lid and seal. Manually pressure cook on HIGH for 23 minutes. (It will take up to 15 minutes for the Instant Pot to come to pressure.)
Once the chicken is done, allow the Instant Pot to naturally release pressure. Meanwhile set your oven to broil/grill mode. Carefully remove the chicken from Instant Pot by lifting it by the handles of the trivet. Leave the cooking liquid inside for the sauce.
Transfer the chicken to a parchment lined rimmed baking sheet. (I left it on the trivet.) Apply the reserved curry paste to the chicken breast and legs. Broil the chicken for 2-3 minutes or until the skin is crispy and golden. Watch carefully as oven temperatures vary. Take out of the oven and let it rest for 10-15 minutes.
While the chicken is resting make the sauce. Press the SAUTE button on your Instant Pot and bring the liquid to a boil, stir in a slurry of cornstarch and water and whisk until thickened. Turn the Instant Pot off and pour the sauce into a serving dish right away, otherwise it will burn.
Calories: 383kcal | Carbohydrates: 4g | Protein: 25g | Fat: 30g | Saturated Fat: 14g | Cholesterol: 95mg | Sodium: 95mg | Potassium: 332mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3459IU | Vitamin C: 4mg | Calcium: 51mg | Iron: 3mg