Instant Pot Basil Chicken with Green Beans

This tasty basil chicken was inspired by one of my favorite Thai restaurants. Ground chicken is enhanced by mouthwatering sauce, and steamed fresh green beans provide a nice, crisp texture. You can enjoy this recipe on its own or, for a more substantial meal, serve it with a side of brown rice.

Course Chicken Recipes

Cuisine American

Prep Time 5

Cook Time 5

Additional Time 10

Total Time 20

Servings servings

Calories 298kcal

Author Lauren Keating

Equipment

Ingredients

2 teaspoons olive oil
1 ½ pounds ground chicken
1 red bell pepper seeded and sliced
1 shallot finely chopped
1 tablespoon all-natural chile pepper paste
½ cup water
1 teaspoon coconut aminos or tamari
1 Tablespoon gluten-free fish sauce
½ pound fresh green beans
1 cup whole fresh basil leaves

Instructions

Select Saute on the Instant Pot and pour in the olive oil. When the oil is hot, add the chicken and cook for 2 to 3 minutes to brown, stirring occasionally to break up the meat. Press Cancel.
Add the bell pepper, shallot, chile pepper paste, water, coconut aminos, and fish sauce. Stir to combine. Lock the lid in place.
Select Manual or Pressure Cook and set the timer to High Pressure for 2 minutes.
When the cook time is complete, quick release the pressure.
Carefully remove the lid and add the green beans. Select Keep Warm, return the lid to the pot, and let it sit for 5 minutes until the green beans are steamed. Remove the lid and stir in the basil before serving.

Notes

For Whole 30, be sure to use coconut aminos and check the label of your chile paste to ensure its complaint.

Nutrition