Instant Pot Coconut Thai Curry Chicken Meal Prep

Instant Pot Instructions

1. Place your chicken into your Instant Pot, I used 4 large chicken breasts. If you want to use more, make sure to adjust the cooking time and liquid
2. Add in chopped garlic, a can (500 grams) of full fat coconut milk, and 3 tablespoons of green curry paste.
3. Stir. Place Instant Pot lid on, turn the nub to sealing and set the timer for pressure cook for 13 minutes.
4. Once the timer goes off, quick release the IP. Remove the chicken and set aside to shred.
5. Turning on the sauté function, add the juice of one lime and place your choice of vegetables (I picked snow peas, I had two 6oz bags) into the liquid. As snow peas are quick to cook, I let the liquid come up to a boil while stir the snow peas. After they’ve soften, I took them out of the sauce. 
6. Once the peas are set aside, I added the chicken, now shredded, back into the sauce and let the sauce coat the chicken. (As the liquid has been simmering for a while now, the liquid should have thicken into a sauce-y consistency to coat the chicken. You can mix your shredded chicken in the sauce alongside the snow peas if you want but I wanted to make sure the chicken was fully coated on its own).
7. Serve with your carb of choice – I picked basmati rice

Slow Cooker Instructions

1. Place your chicken and garlic in a slow cooker. Turn it on high and cook for 2-4 hours (or low for 6-8).
2. Once cooked all the way through, shred your chicken breasts, add in the coconut milk, green curry paste, and lime. Give it a good mix. Add in the snow peas. Mix again.
3. Set the slow cooker on high for another 30ish minutes, until the snow peas have soften and the liquid has thickened into a sauce.