Instant Pot Thai Recipes

Thai Tofu Peanut Curry with Rice

Healthy, easy to prepare, and delicious. That sums up this Thai recipe. Tofu is rich in proteins, while rice will keep you going for the day. No need to cook 2 separate dishes in this recipe though. With a Chiboz Cookware Stackable Pan Set, you can cook your curry dish and rice at the same time. 

Ingredients

2 lbs chicken quarter legs
1 tsp salt
1 tsp black pepper
1 tsp olive oil
2 tsp freshly squeezed lemon juice
3 tbsp chopped rosemary
3 tbsp chopped parsley
1/2 cup chicken broth
1 lemon quartered

Directions

  • Add 2 cups water in Instant Pot Inner Pot.
  • In a Chiboz Regular Stackable Pan, mix peanut butter, coconut milk, soy sauce, sriracha, sugar, and water.
  • Secure lid and set to manual pressure for 2 minutes.
  • Quick release pressure and remove lid.
  • Add olive oil, onion, red bell pepper, garlic, and red curry.
  • Mix well and add tofu cubes.
  • On another Chiboz Regular Stackable pan, add washed Basmati Rice and water.
  • Secure lid and pressure cook on high for 5 minutes.
  • Allow natural pressure release for 5 minutes and then do a quick release.
  • Remove stackable pans, add lime juice on curry and stir.
  • Add some Thai Basil leaves before serving.