A simple, weeknight recipe for Instant Pot Thai Curry Chicken, that can also be made on the stove top! Bursting with delicious Thai flavors this recipe can be made in 35 minutes! Serve it over rice, quinoa or rice noodles – and save the amazing leftovers for lunch!
You can be deeply involved with everything, but still not be identified with it any more.~Sadhguru
Here’s a quick Instant Pot recipe that can also be made on your stovetop – Instant Pot Thai Curry Chicken! I combed through the fridge and gathered what veggies I could find, and added them to the pot too. I don’t know about you, but this always feels so gratifying, using up all the strays. Things like bell pepper, potatoes, zucchini, snow peas… all work well!
Making this Instant Pot Curry Chicken on the stove top, only adds another 5-7 minutes of cooking time- which honestly, I find just as easy, if not easier, but either way, you’ll have a super flavorful meal, full of lean protein and healthy veggies on the table in no time flat.
And the leftovers make for a delicious lunch. 😉
Cut chicken into 1-inch chunks. Feel free to use boneless, skinless breasts or thighs (see notes for different pressure cooking times).
While this is cooking, I had a small pot of quinoa cooking on the stove.
There is a little sautéing in the beginning, but after that, it’s basically dump and go.
A note about red curry paste: Not all brands are the same, and if possible look for this red curry paste brand – available on Amazon or at most Asian Market- it has great flavor!
A note about veggies: some veggies take longer than others to cook! So veggies, like bigger chunks of potatoes, carrots, parsnips, broccoli, or any longer cooking veggies, I’ll pressure cook right along with the chicken.
Shorter cooking veggies like snow peas, cauliflower, asparagus, bell pepper, etc…. I’ll add to the instant pot right after the chicken is cooked, cooking on the saute function for just a few minutes- keeping them crisp and vibrant.
Before I start the Instant Pot Curry chicken, I’ll usually start a small batch of rice or quinoa, to keep the overall cooking time short.
If using sweet potatoes- I prefer to roast these separately ( in cubes) so they don’t disintegrate into the stew. You could do this ahead, refrigerating. The crispy roasted edges are nice here.
Serve the fragrant and flavorful Instant Pot Curry Chicken up in bowls with lime, bean sprouts and fresh basil. So simple and easy!
If using chicken breasts- they will need a little time to “re-absorb” the moisture it looses when pressure cooked. So I find this is always better, the next day, perfect for meal prep – making ahead for the busy work week. Make a batch and keep it in your fridge!
For more easy, ethnic, instant pot recipes….. make sure to visit here!
Read recipe notes for the stovetop version.
If you try it, please rate it and add your comments and adaptions below!
xoxo
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Instant Pot Thai Curry Chicken
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 4-6
- Category: Chicken, Instant Pot
- Method: Instant Pot
- Cuisine: Thai
Description
A simple delicious recipe for Instant Pot Curry Chicken and veggies that can be made in an Instant Pot or on the stove top! Fast, healthy and full of incredible Thai flavor!
Ingredients
- 1 tablespoon oil
- 2 shallots, chopped ( or 1 onion)
- 2 teaspoons fresh ginger, finely chopped ( or use ginger paste)
- 4 garlic cloves, rough chopped
- 1 ½ pounds boneless, skinless chicken thighs or breasts, cut into one-inch pieces.
- 2–4 tablespoons Thai red curry paste (I like this brand) or use Mae Ploy. (Thai Kitchen will work in a pinch)
- 1 x 13.5 ounce can coconut milk
- 1 cube chicken bouillon (or sub ¼ teaspoon salt, or more fish sauce)
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar, coconut sugar or alternative sweetener ( please don’t leave out)
- 4 kefir lime leaves ( optional- see notes)
- optional veggies (4-5 cups) cubed potatoes, carrots, cauliflower, bell peppers, snow peas, peas, green beans, asparagus or even fresh pineapple chunks! ( separate slow-cooking veggies from quick-cooking veggies, see notes )
- 2 tablespoons lime juice
- garnishes – lime wedge, bean sprouts, ¼ cup fresh basil (a must) and Thai basil really elevates this!
Instructions
Set your grain to cook on the stove. Quinoa is fastest!
Set Instant Pot to saute function. ( Alternatively, you can cook this all on the stove in a heavy bottom pot or dutch oven. See notes!) Heat oil and add shallot, ginger and garlic, and saute until fragrant and golden, about 2-3 minutes. Add chicken, stir, and just give a quick sear, just 2-3 minutes. Add red curry paste ( I like about 3 tablespoons for medium spicy), cook one minute, then add coconut milk, chicken bouillon cube, fish sauce, brown sugar and optional kefir lime leaves. Give a stir to combine. At this point, add any veggies that need longer cooking– like potatoes, parsnips, carrots, cauliflower (cut into larger, 1 inch chunks).
Pressure Cook breasts on high pressure for 6 minutes (thighs will need 9 minutes). Manually release, open lid and set back to saute function. Simmer sauce down a bit to reduce it, and add any quick-cooking veggies- snow peas, bell peppers, asparagus and simmer for 3-4 minutes or until veggies are just tender, yet still bright and snappy.
Add lime juice. Taste, adjust salt and heat (add more curry paste for more spicy).
Serve over your grain, topping with fresh basil, lime wedge and bean sprouts!
Notes
STOVE TOP: If cooking on the stovetop, season chicken with salt and pepper and sear in oil, in a heavy-bottomed pot or dutch oven, over medium heat, until most sides are golden (they will finish cooking in a later step). Set aside. In the same pot, add more oil if necessary, saute the shallot, garlic and ginger until fragrant, about 2-3 minutes. Add the red curry paste (starting light, you can always add more) and fry 1 minute. Add the coconut milk and bouillon cube.
Add your slow cooking veggies and chicken back into the pot, along with the kefir lime leaves. Cover and simmer on low until veggies are tender and chicken is cooked through 7-10 minutes. Add quick-cooking veggies. Season with the fish sauce, sugar and lime juice. Adjust salt. Add more curry paste if you like! Find a happy balance. It may smell fishy initially, but it will dissipate, and you won’t taste it when the right balance is there. Also, keep in mind, the saltiness will mellow substantially when served over the rice. You want this slightly salty and flavorful!
VEGGIES: Not all veggies cook in the same about of time, so just be intentional about when to add. For example potatoes and carrots cook slower, so allow them to pressure cook with the chicken. Cut them a little bigger if using thighs ( longer pressure cooking time). Quick-cooking veggies like Snap peas, asparagus, bell pepper can cook within minutes, so add at these end during saute function, after the chicken has pressure cooked. FYI: Sweet potatoes will disintegrate if overcooked- not pleasant. I like to roast these separately (and roast them ahead) and add at the end of cooking. Roasting gives them better texture in stewy recipes I find. 🙂
Take time here to think about which veggies need longer cooking and what needs shorter. This is only challenging part of this recipe. 🙂
Keywords: instant pot chicken recipes, instant pot curry chicken, instant pot chicken curry, red curry chicken, thai red curry, chicken curry, instant pot chicken curry, instant pot thai chicken curry
Great recipe. The instructions was easy to follow. I made this on the stovetop and used 2 Tbs of the red curry paste and the family loved it. Thanks Sylvia!
★★★★★
Perfect Lisa!
This is VERY VERY good and easy! Made this for my roommates last night and it was a huge hit. I used Thai Kitchen red curry paste in a pinch and it was still delicious. Highly recommend.
★★★★★
Perfect and thanks so much- glad everyone liked!
As always, your recipes are perfect! I used parsnips, cauliflower, carrot, mushrooms, bell pepper and jalapeno. We didn’t find it all spicy with 4 Tbsp of the curry paste, so we added sambal olek to our bowls at the table. It was so delicious! Thank you!
★★★★★
This was really delicious, and a breeze to make! Everyone rated it a “keeper”. I couldn’t source the Kaffir in time, so used lime zest, which was fine, but have since ordered the real deal.
I appreciate that your recipes are so adaptable, because I cook for many people with dietary limitations, so thanks for all the healthy and delectable options.
**Question- have you frozen this and how did it turn out?
★★★★★
I have not tried freezing- but my guess is it should be OK?
Thanks! I thought so, but wanted to be sure.
I’ve been loving all of your recipes lately – my new favorite site! I made this in the instant pot and it was great. Lately I have been not loving chicken though and would do it all veggies next time. Would you recommend following the recipe the exact same just without the chicken in the instant pot? Or am I better off just simmering the curry sauce on the stove and adding quick cooking veggies all at the end?
★★★★★
Thanks Kaitlin. Yes, I would do it on the stove- that way you can control the “doneness” of the veggies.
Could you do tofu in this? Maybe fry it separately and it in at the end with the shorter cook time veggies?
I think that would work great Lindsey!
I have made this many times, and we always like it, but I made it this time with broccoli, potatoes, and carrots, and half all cut in big chunks, along with chicken tenders and thighs, and my boyfriend is insisting I write down that combination because he thought it was the best ever. I had the kefir lime leaves and used lite coconut milk. The broccoli got mushy and made for a delicious thick sauce.
★★★★★
I actually have a question before I try this recipe. I do not have an instant pot. I have a pressure cooker when I make soup. There was chicken and something else that you said that you put in the pressure cooker. Do you need to put any liquid in the pressure cooker with the chicken. I
The recipe looks wonderful. I don’t want to make any mistakes.
Hi Renetta- I have never used a “real” pressure cooker so not sure here. My guess is yes, you would need to add liquid. It is possible to follow the instant pot directions using your pressure cooker? Sorry I wish I could be more help.
This recipe is so good and easy! I’ve made it 10+ times and it’s always consistent and tastes like the restaurant. Thanks for such a great recipe!
★★★★★
This was so simple and delicious! The family loved it. I made it on the stovetop and used bell pepper, broccoli and carrots for the veggies. Will definitely make this again and try other combinations of add ins.
★★★★★
Excited to try. I bought dried kefir lime leaves online because I live in a food dessert. Suggestions for handling?
Treat like the fresh ones. 🙂
I really like this recipe – i like just dumping whatever frozen vegetables i have with this recipe. However i have found that it ends up very watery, and I don’t know why that is. Is it supposed to be that way?
★★★★
I wonder if the frozen veggies could be the issue? What if you tried adding only ⅔ can of the coconut milk and see if that helps?
Delicious,I cant imagaine how much more so with the thai basil.Unfortunately, I didnt have basil. Will make again when my garden is thriving with basil.This was my 1st recipe of yours, I am looking forward to trying more, Thank You.
★★★★★
Hi,
You never say at which temperature setting to saute. My Instant Pot has “Less” “Normal” and “More.” I’m a pretty experienced cook but new to Instant Pot. I sauteed on Normal and wasn’t getting quite the sear on the chicken that I wanted. Do you call for “More?” Thanks.
Hi Brian, your instant pot is way more advanced than mine. 😉 Mine only has one setting for sauteing. I just sear until golden.
Would dried kaffir lime leaves work okay? Or fresh or frozen is better?
Honestly, I haven’t tried dried Kefir lime leaves, so don’t know for sure!
Oh?!! But the link to Kefir lime leaves was for a dried bag??
Beth, I ordered some dried ones, tried them and they actually work pretty good. I used a couple of extra.:)
It was excellent, thank you for that delicious recipe !
★★★★★
This was perfection! Exactly what I have been looking for. Delicious. Thank you!
★★★★★
Thanks Danny! Very helpful, appreciate it!
Loved it! And so easy to make!!
★★★★★
Can you sub green curry paste for red??
yes!
Hi! In your instructions when you say “manual release” does that mean quick release? So I don’t let it release by itself correct?
Thanks!
Hi, yes quick release!
I give this 5 stars for flavor, but 4 on the cook times. We used chicken breast, sweet potato, carrots, Chinese eggplant, baby bok choy and snow peas. We put the sweet potato, carrots and eggplant in with the chicken as instructed. After 7 minutes under pressure, 10 minutes more on default “warm”, then a quick release, the veggies were obliterated. So… I’m thinking that we’d put those in at the simmer point before the quick cooking ones OR steam them briefly in microwave before simmering all veggies…. That or we may just do stovetop version. Also, I’d keep the rice to the side (not under the sauce) and omit the sprouts (I didn’t think they belonged).
Again, the flavor is phenomenal and we’d do it again… Just with some revisions.
Thanks for yet another tasty recipe!
★★★★
Hi Mary, I see the confusion with the recipe ( veggie timing) and adjusted it. Please reread before making again. 🙂
Thanks!
It was delicious. I made it for my mom and she loved it! Could I sub a white fish for chicken?
Yes, just don’t overcook the fish!
This is delicious! My kid ate it all and actually liked it. I made it on the mild side but it was still full of flavor.
★★★★★
Thanks so much!
About to make this meal. If I don’t have chicken bouillon do you recommend adding chicken stock or will that made it too watery?
It would make it watery.