Instant Pot Red Chicken Curry

1. Rinse rice, add to your instant pot with 1 cup of water
2. Seal the pressure valve, set to high pressure for 3 minutes and when the timer beeps allow for natural pressure release
3. Once done, fluff with a fork and remove from the pot and set aside
4. Wash all veggies; roughly chop bok choy, slice peppers, cut broccoli into florets
5. Place instant pot on saute function and add a few teaspoons of coconut oil
6. Mince garlic and chop onion, add to the instant pot
7. Cube raw chicken and add to the instant pot once garlic/onion start to become translucent
8. Lightly brown the chicken for 2-3 minutes and then shut off the instant pot; add the remaining ingredients up to the rice (all sauces/spice/veggies)
9. Close the valve and set at high pressure for 4 minutes, allow for natural pressure release
10. Assemble curry bowls with a layer of rice, some of the roasted veggies and then ladle the chicken curry overtop; top with fresh cilantro

No instant pot?
○ Slow cooker: Dump all raw ingredients for 3 hours on high or 6 hours on low, add a little water as needed
○ Stove Top: Follow steps 4-8 in a large pot on the stove and add cooking time/a splash or two of water (~25-30 min total)