A simple delicious recipe for Instant Pot Curry Chicken, loaded up with your favorite seasonal veggies! This flavorful meal can be made in 25 minutes! Serve it over rice, quinoa or even rice noodles – and save the 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 chicken recipe I threw together for Brian the other night using ingredients I already had on hand. Instant Pot Thai Curry Chicken and Veggies! I combed through the fridge and gathered what veggies I could find, and added them to the instant pot. I don’t know about you, but this always feels so gratifying!
This recipe for Instant Pot Thai Curry Chicken can also be made on the stove top, only adding about another 5 minutes to the 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.
Before I start the Instant Pot Thai Curry chicken, I’ll usually start a small batch of rice or quinoa, to keep the overall cooking time short.
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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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 8 minutes -(thighs will need 12 minutes) Quick release (throwing a towel over steam valve) and set back to saute function. 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!
Keywords: instant pot chicken recipes, thai chicken curry, red curry chicken, thai red curry