15 Minute InstantPot Coconut Curry

Set your InstantPot to sauté (you can also just use a pot over medium heat) and add 1 tbsp coconut oil, 4 crushed garlic cloves, 1/2 cup diced white onion, 1 tbsp crushed ginger, 2 tbsp red curry paste, 1 tsp coriander, 1 tsp cumin and 1/2 can of coconut milk. Once it begins to bubble, add in 1-1/2 lb chicken breast cut into bite size pieces. Set to pressure cook for 4 minutes (or cover pot and cook for 30 min if using a regular pot). Quick release then set to sauté and add 1 cup sliced bell pepper, 1 tbsp peanut butter, 1 tbsp soy sauce, 1 tbsp fish sauce, juice from one lime, 1 tbsp sriracha, 1 tbsp coconut sugar and another full can of coconut milk (1 1/2 cans total). *Optional- add 1 tbsp tapioca flour to thicken the sauce. Cook until the bell pepper becomes tender. Add 1/2 cup fresh basil and serve with white rice, steamed broccoli and avocado. Naan bread is also a great dipping option.