Add olive oil, onion, garlic, red curry paste, brown sugar, lime
juice, fish sauce, salt, coconut milk to the Instant Pot.
Stir to combine
Add the chicken thighs to Instant Pot toss to coat in the sauce.
Place the lid on the Instant Pot and set the valve to seal.
Press the manual button, cook for 3 minutes.
Prepare the rice as directed.
Set to the side.
Add the cornstarch and water in a small bowl.
Mix to combine.
Do a quick release of the pressure on the Instant Pot.
Add in bell peppers and stir.
Place the lid on the Instant Pot and set the valve to seal.
Press the manual button, cook for 1 minute.
Open lid and add in the cornstarch slurry.
Mix to combine.
Serve and Enjoy!
Notes
You can substitute the chicken thighs with chicken breasts if you want to lower the fat content of the recipe. But, the chicken thighs really keep the chicken tender in this recipe.