+Pressure Cooker Thai Chicken & Vegetables

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Pressure Cooker Thai Chicken & Vegetables

Course: Dinner
Keyword: dairy-free, gluten-free
Calorie: 200-300, Under 300
Protein: 21-30g, Over 20g, Over 25g
Servings: 4
Calories: 271kcal


  • 3/4 cup Organic Coconut Milk (full fat, from the can)
  • 1 cup Bone Broth
  • 2 tbsps Thai Red Curry Paste
  • 2 tbsps Coconut Aminos
  • 1 tbsp Ginger (fresh, minced)
  • 2 Garlic (clove, minced)
  • 1 lb Chicken Breast
  • 1 Red Bell Pepper (sliced)
  • 1/2 Yellow Onion (sliced)
  • 1 1/2 cups Green Beans
  • 1 cup Kale Leaves (chopped)


  • In the pot of the pressure cooker whisk the coconut milk, chicken broth, red curry paste, coconut aminos, ginger and garlic together. Add the chicken and close the lid.
  • Set to “sealing”, then press manual/pressure cooker and cook for 8 minutes on high pressure. Once it is done, release pressure manually. Remove the lid carefully and transfer the cooked chicken to a plate.
  • Turn the pressure cooker to sauté mode. Let the sauce reduce and thicken for 8 to 10 minutes, stirring frequently. Add the bell pepper, onion, green beans and kale to the sauce and cook for 3 to 5 minutes or until the vegetables are just tender.
  • Meanwhile, chop the cooked chicken breast. Add the chicken to the pot with the cooked vegetables and stir to combine.
  • Divide chicken and vegetables between plates and top generously with the red curry sauce. Enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to three days.
  • More Flavor

    Add lime, cilantro or fish sauce. For a spicier dish, use more curry paste or add red pepper flakes or hot sauce. For a sweeter curry, add honey or coconut sugar.
  • Pair With

    Plate over rice, quinoa, or cauliflower rice.
  • No Fresh Green Beans

    Use frozen or choose another vegetable like snap peas or broccoli.
  • No Kale

    Use spinach or bok choy instead.
  • No Bone Broth

    Use normal chicken or beef broth.


Serving: 4g | Calories: 271kcal | Carbohydrates: 12g | Protein: 30g | Fat: 11g | Cholesterol: 83mg | Sodium: 459mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2977IU | Vitamin C: 49mg | Calcium: 50mg | Iron: 2mg

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