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 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!