2cupsriceuse basmati or jasmine rice, soaked in water for at least 20 minutes, then drained
½cupwater + another 1 ½ cups water
Turn the IP to 'Saute' mode in the 'More' setting. Add the olive oil, followed by the coriander powder, ginger garlic paste and the yellow curry paste. Give it a stir.
Add the Chicken pieces and stir them into the rest of the ingredients.
Add the chopped bell peppers, followed by the heaped tablespoon of creamy peanut butter. Add the shredded basil and give all the ingredients a good stir until well combined.
Add the soy sauce, followed by the coconut milk. Give it a good stir, making sure that none of the pastes stick on to the bottom of the pot. Add half a cup of water and mix it in with the rest of the ingredients. At this point, you can add some salt, if required.
Now place the steel trivet insert over the chicken curry, and add 2 cups of pre-soaked and drained rice to a heat-proof container, and place it on the trivet. Add 1.5 cups of water to the rice.
Put on the lid of the IP, and with the valve in 'sealing' position, switch to 'Manual' mode, in 'High' setting. Set the time for 5 minutes. Let the curry and rice pressure cook, and let the steam release naturally (do not open the valve to release steam, let the vent go down on its own) for 8 minutes. Then, lift the vent to release any residual steam.
Once cooked, open the lid of the IP and take out the rice. Fluff it up with a fork, and serve with the cooked chicken curry.