A simple delicious recipe for Instant Pot Thai Curry Chicken, that can also be made on the stove top. This flavorful meal is full of healthy seasonal veggies and can be made in 25 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 the stovetop! Instant Pot Thai Curry Chicken and Veggies! 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 Thai Curry Chicken on the stove top, only adds another 5-7 minutes of cooking time. 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. 😉
To keep this lean, I’ve used chicken breast. Cut chicken breast into 1 inch chunks. Feel free to use boneless, skinless thighs increasing cooking time by 2-3 minutes. 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.
Some veggies, I cook along with the chicken – potatoes or sweet potatoes, carrots, parsnips, cauliflower, broccoli, or any longer cooking veggies.
Shorter cooking veggies like snow peas, asparagus, bell pepper, etc…. I add to the instant pot right after the chicken is cooked, cooking on the sauce function for a just a few minutes- keeping them crisp and vibrant.
Serve the fragrant and flavorful Instant Pot Thai Chicken Curry up in bowls with lime, bean sprouts and fresh basil. So simple and easy!
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If you try it, please rate it and add your comments and adaptions below!
Instant Pot Thai Curry Chicken and Veggies
A simple delicious recipe for Instant Pot Thai Curry Chicken and veggies that can be made in 25 minutes. Fast, healthy and full of incredible Thai flavor!
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 4
- Category: Chicken, Instant Pot
- Method: Instant Pot
- Cuisine: Thai
- 1 tablespoon oil
- 1 shallot, chopped ( or ½ and onion)
- 2 teaspoons fresh ginger, finely chopped
- 2 garlic cloves, rough chopped
- 1 ½ pounds boneless, skinless chicken breast, cut into one inch pieces ( for thighs, see notes)
- 2-4 tablespoons thai red curry paste ( like Mae ploy (best) or Thai Kitchen ( pretty good) )
- 1 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 cups) sweet potato or potato, carrot, parsnip, eggplant, cauliflower, bell peppers, snow peas, asparagus or even fresh pineapple chunks! ( see notes for cooking options)
- 2 tablespoons lime juice
- garnishes – lime wedge, bean sprouts, ¼ cup fresh basil (a must) and Thai basil really elevates this!
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.) 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 sweet potatoes, potatoes, parsnips, carrots or eggplant (cut into larger, 1 inch chunks).
Cook on high pressure for 7 minutes -(thighs will need 12 minutes) Let it naturally release 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!
If using breasts, letting the chicken “re-absorb” the flavorful sauce will help the chicken breast to not be dry – the best way to do this is naturally release pressure ( slow release) and let the chicken sit on warm setting for a while. It will plump back up! Leftovers are especially good! Think of pressure cooking as squeezing the moisture out of what you are cooking, like squeezing a sponge. Things like chicken breast will need a little time to re-absorb the sauce to not only for flavor, but for moisture.
If using chicken thighs pressure cook for 12 minutes.
Keywords: instant pot chicken recipes, thai chicken curry, red curry chicken, thai red curry