Instant Pot Thai Chicken Curry

Instant Pot Thai Chicken Curry

 The Spruce 

Prep: 15 mins
Cook: 10 mins
Total: 25 mins
Servings: 4 servings
Nutrition Facts (per serving)
610 Calories
27g Fat
33g Carbs
60g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 610
% Daily Value*
Total Fat 27g 35%
Saturated Fat 20g 100%
Cholesterol 145mg 48%
Sodium 889mg 39%
Total Carbohydrate 33g 12%
Dietary Fiber 4g 15%
Total Sugars 6g
Protein 60g
Vitamin C 169mg 844%
Calcium 109mg 8%
Iron 8mg 43%
Potassium 1163mg 25%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

With help from the Instant Pot pressure cooker, this Thai chicken curry couldn't be easier. With red curry paste, coconut milk, and fresh vegetables, it is bound to be added to the menu rotation.

There are many brands of red curry paste on the market, and some are spicier than others. If you are unsure of the heat, begin with 2 tablespoons. You can always add more along with the vegetables when you taste the broth.

The recipe calls for chicken breasts, but feel free to substitute with boneless chicken thighs and add an extra 2 minutes to the pressure cooking time.

Ingredients

  • 1 1/2 pounds chicken breasts, cut into bite-sized pieces

  • 1/4 cup chicken stock

  • 1 (13.5-ounce) can full-fat coconut milk

  • 1 tablespoon fish sauce, or to taste

  • 1 1/2 teaspoons grated fresh ginger

  • 2 to 4 tablespoons red curry paste, to taste

  • 1 tablespoon lime juice

  • 1 teaspoon lime zest

  • 1 tablespoon brown sugar, packed, or to taste, optional

  • 1 medium onion, sliced or cut into chunks

  • 2 carrots, thinly sliced (about 1/8-inch) crosswise

  • 1 red bell pepper, thinly sliced

  • 1 yellow bell pepper, thinly sliced

  • 1 cup snow peas

  • Fresh chopped cilantro, for garnish

  • Hot cooked rice, for serving

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Instant Pot Thai curry with chicken.
    Diana Rattray
  2. Add the chicken stock to the Instant Pot along with the coconut milk, fish sauce, ginger, curry paste, lime juice, and lime zest. Add the chicken pieces to the pot.

    Add the curry mixture and chicken to the Instant Pot.
    Diana Rattray
  3. Turn the steam release vent to the sealing position and choose the pressure cook function, high pressure (manual on early models). Set the time to 5 minutes (7 minutes for boneless chicken thighs cut into chunks).

    Instant Pot steam valve in the sealing position.
    Diana Rattray
  4. When the time is up, carefully move the steam release vent to the venting position (for other brands, follow your pressure cooker's instructions for a quick release). Cancel the pressure cook function.

    Steam release valve in the venting position.
    Diana Rattray
  5. With a slotted spoon, remove the chicken pieces to a bowl or plate and set aside. To the pot, add the onions, thinly sliced carrots, red and yellow peppers, and snow peas. Choose the sauté function and bring the mixture to a boil. Cook for 3 to 4 minutes, just until the vegetables are crisp-tender.

    Instant Pot Thai chicken curry with vegetables.
    Diana Rattray
  6. Add the chicken back to the pot and heat through. Cancel the sauté function and ladle the chicken curry into a serving bowl; garnish with cilantro.

    Instant Pot Thai chicken curry.
    Diana Rattray
  7. Serve the curry with hot cooked rice. Enjoy.

Tips

  • Fish sauce is a salty, savory condiment, and it is a common ingredient in Thai food. If you must substitute, use soy sauce, but taste as you add it in small amounts.
  • Jazz your curry up with different garnishes. Some excellent options include fresh thinly sliced makrut lime leaves, sliced fresh pepper rings, Thai basil or sweet basil, chopped peanuts, sliced scallions, lime wedges, and bean sprouts.

Recipe Variations

  • Use ginger paste instead of freshly grated ginger.
  • For a sweeter curry, add a tablespoon or two of brown sugar.
  • Add 1 (8-ounce) can (drained) of bamboo shoots along with the pea pods and peppers.