Product:
Instant Pot Multi Pressure Cooker

Ingredients

• 2x 400g can full fat coconut milk
• 50 g yellow curry paste
• 2 tbsp fish sauce
• 3/4 tsp sea salt
• 200 g butternut squash
• 1 head Broccoli
• 3 large carrots
• 1 small onion
• 450 g cod fillets
• 225 g large prawns
• 1 small lime

Instructions

1. Combine the curry paste, coconut milk, fish sauce, and salt in the Instant Pot. Stir to combine.
2. Add the squash, broccoli, carrots, and yellow onion. Toss to coat.
3. Secure the lid and select Pressure Cook (or Meat/Stew) and set the time for 2 minutes. When the cooking program has finished, perform a quick pressure release and remove the lid.
4. Add the prawns and fish pieces to the inner pot and gently stir to cover with the sauce.
5. Select Sauté and prop the lid on top, and simmer the prawns and fish in the sauce for 3 minutes, or until the shrimp is pink and the fish flakes easily.
6. Stir in the zest of the lime and 1 tablespoon of lime juice. Season with salt as needed.