Instant Pot Thai Coconut Curry

Ingredients:

1 yellow onion, thinly sliced

1 red bell pepper, thinly sliced

8oz mushrooms, sliced

1 heaping TBSP fresh ginger, minced

2 cans of unsweetened coconut milk

2 cups vegetable or chicken broth

2 TBSP red curry paste

2 TBSP unrefined coconut sugar

1 TBSP lemongrass, thinly sliced

2 TBSP fish sauce

1/2 tsp red pepper flakes (optional)

3 TBSP lime juice

1 bunch basil, leaves only

Optional

1-1/2 lbs chicken breast, sliced

or 1 lb firm tofu

Directions:

Mix the coconut milk, broth, curry paste, coconut sugar, lemongrass and fish sauce in Instant Pot. Add onion, bell pepper, mushrooms and ginger. Add chicken or tofu. Stir to combine. 

Secure lid on Instant Pot. Set pressure cook for 5 minutes. 

Add the lime juice just before serving. Garnish with basil. 

Serve with rice