Plug in the pressure cooker and press “Sauté.” Add the avocado oil and the chopped chicken. Cook stirring occasionally, until chicken has browned and is nearly cooked through, about 3 to 5 minutes.

While the chicken is browning, chop the vegetables and set aside.

Prepare the green curry sauce by adding the coconut milk, green curry paste, basil, ginger, and sea salt to a blender. Blend until completely smooth.

Add the green curry sauce to the pressure cooker, along with the chopped vegetables. Stir until everything is well-combined, then secure the lid on the pressure cooker. Press “Manual Pressure” and set the time for 7 minutes. Keep the vent sealed.

Once the pressure cooker has finished its course, manually release the pressure.

Serve curry with choice of white rice, brown rice, or cauliflower rice.