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 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