Add the coconut milk, Diced Onion, Diced Jalapeños, curry powder, fish sauce, lime juice, brown sugar, garlic, and ginger to a 6 quart instant pot and mix well. Then add the chicken to the pot.
Secure the lid, close the pressure valve and cook for 8 minutes at HIGH pressure. Naturally release the pressure for 15 minutes before removing the lid.
While cooking, in a large pot, cook the rice according to the instructions. Reserve 2/3 of the rice for the Thai Chicken and Veggie Casserole.
Warm the Roasted Cabbage in the microwave.
Shred the chicken right into the curry. Add the basil, taste, and season with any salt. Reserve 1/2 shredded chicken for Thai Chicken and Veggie Casserole and Chicken and White Bean Salad. Reserve about 3 cups sauce for Thai Chicken and Veggie Casserole.
To serve, plae a bed of red and top with shredded chicken and sauce. Put Roasted Cabbage on the plate and top with Cilantro and Green onions.

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