Instant Pot Turmeric Yellow Curry Starter Sauce

Our Test Kitchen has taken customers' all-time-favorite recipes and turned them into time-saving meal starters designed exclusively for the Instant Pot. This sauce highlights the bold, spicy flavors of yellow chicken curry, a favorite from Thai restaurant menus. Made with tomatoes, curry, turmeric and serrano peppers, it's delicious and easy to prepare – simply combine with sautéed chicken, cook for 10 minutes and serve over rice.

• 24 oz.
• Makes 4–6 servings.

Yellow Curry Chicken Recipe
3 lb. (1.5 kg) boneless, skinless chicken breasts or thighs, cut into 2-inch (5-cm) pieces
Kosher salt
2 Tbs. olive oil
1 jar yellow curry starter sauce
Lightly season the chicken with salt. In an Instant Pot set to Saute, warm the olive oil. In batches, sear the chicken, turning once, until browned on both sides, about 5 minutes per batch. Return all the chicken to the pot and stir in the starter. Lock the lid in place, seal and set to cook at high pressure for 10 minutes. When pressure cooking is complete, quick release the steam. Carefully remove the lid and serve.
For instructions on using this product with Instant Pot Max or stovetop pressure cookers, visit williams-sonoma.com/instantpot

• Tomatoes (tomatoes, tomato juice, salt, citric acid, calcium chloride), red onion, garlic, ginger, lime juice concentrate, sea salt, curry powder, turmeric, tomato paste, serrano peppers, rice starch, cumin, coriander, onion powder, garlic powder, citric acid, natural coconut-type flavor (allergen-free).
• This product is prepared and packaged using machines that may come in contact with wheat/gluten, fish, sesame, milk, soy, mustard.

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