Instant Pot chicken and vegetable curry

Name: Instant Pot chicken and vegetable curry Recipe
Yield: 2
Ingredients: 1 tbsp olive oil; 1 medium onion; 1 clove garlic; 1 Chicken Breast (no skin or bone); 1 small yam; 1/2 large Carrot; 1 small parsnip; 1/2 cup Red Wine; 1/2 cup Veggie broth Home-made NSA; 1 tbsp French�s ketchup low sodium; 2 tbsp Patak's Mild Curry Paste

Number of Servings: 2

Ingredients

1 tbsp olive oil1 medium onion 1 clove garlic1 Chicken Breast (no skin or bone)1 small yam 1/2 large Carrot1 small parsnip1/2 cup Red Wine 1/2 cup Veggie broth, Home-made, NSA1 tbsp French�s ketchup low sodium 2 tbsp Patak's Mild Curry Paste

Directions

Peel and chop all the vegetables Into ~1� pieces, Peel and slice the onion, mince the garlic, cut the chicken into ~1� cubes. On Saut�, stir-fry the onions and garlic until soft. Add the chicken and stir-fry a little. Add everything else and stir. Cook on High Pressure for 30min. When finished leave ~10 min and then release pressure.

Serving Size:�Makes 2 servings

Servings Per Recipe: 2

Nutritional Info Amount Per Serving

Calories: 399.9
Total Fat: 16.3 g
Cholesterol: 0.0 mg
Sodium: 554.7 mg
Total Carbs: 29.1 g
Dietary Fiber: 4.4 g
Protein: 21.7 g

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