PROGRAM Sauté/Pressure Cook

PRESSURE High

RELEASE Quick

2 tsp olive oil

¹⁄₂ cup chopped yellow onion

1 clove garlic, finely chopped

2 tsp curry powder

¹⁄₄ tsp red pepper flakes

1lb (450g) boneless, skinless chicken breasts, cut into 2-inch (5cm) strips

2 tsp reduced-sodium soy sauce

6 dried apricots, roughly chopped

¹⁄₂ cup lite coconut milk

¹⁄₂ cup tomato sauce

1 tbsp honey

2 tsp cornstarch

1 tbsp water

¹⁄₄ cup chopped fresh cilantro

¹⁄₄ cup chopped cashews

Lime wedges for serving

1. Select Sauté, and add the olive oil to the inner pot.

2. Add the onion, garlic, curry powder, and red pepper flakes to the pot. Sauté for 3 minutes. Add the chicken strips and toss to coat.

3. Add the soy sauce and apricots, followed by the coconut milk, tomato sauce, and honey. Stir well.

4. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High), and set the cook time for 4 minutes.

5. While the chicken is cooking, combine the cornstarch and water in a small bowl, and stir until a smooth consistency is achieved.

6. When the cook time is complete, quick release the pressure and remove the lid. Select Sauté, and bring the ingredients to a simmer. Stir in the cornstarch mixture and continue to cook until the sauce is thickened (about 3 minutes).

7. Transfer to serving bowls and garnish with the cilantro, cashews, and a squeeze of fresh lime juice. Serve hot.