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!
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