Instant Pot Vietnamese Chicken Curry – tendered chicken with potatoes, carrots and taro pieces, soaking in an ocean of coconut milk. Simple, time savings and still delicious.
Marinate the chicken: Combine chicken, curry powder, onion powder, garlic powder, salt, chicken stock and paprika. Let marinate for 15 to 30 minutes.
Prepare vegetables: Peel and chop the potatoes and carrots. Soak the potato and taro cubes in water. Drain well.
On the instant pot, select saute setting and let it get hot. Once hot, add in vegetable oil, garlic, shallot, lemongrass and saute until fragrant. Add in chicken pieces, cook until brown on both sides. It might takes about 3 to 5 minutes.
Add in chopped onion, fish sauce, sugar, bay leaves, lemongrass stalk, broth, coconut water. Cover and set the isntant pot on "Meat-stew" setting for 20 minutes at normal pressure.
Prepare the vegetables: In a heavy bottom skillet over high heat, add in carrots and fry for 3 minutes until brown on both sides. Add in potatoes, then taro pieces. Sprinkles the mixture with salt, curry powder. Cook on high heat for 3 minutes. This step is critical in preventing the vegetables from getting too mushy in the pot.
Once the instant pot is done, quicky release the pressure. Add in carrots, potatoes and taro cubes. Set IP to normal pressure for 4 minutes. After 4 minutes, release the pressure immediately.
Add in the coconut milk. Stir well to combine. Press the saute button and let it cook for another 3 to 4 minutes. Season to taste.
Serve with baguette or over rice. Enjoy!