Description
This Instant Pot Thai curry has a creamy, spicy and flavorful sauce, and comes together quickly for a weeknight dinner. Rich, fragrant, and absolutely delicious.
Ingredients
Scale
- 2 boneless skinless chicken breasts (roughly 1 lb)
- 13.5 oz full fat coconut milk
- 2 tablespoons Thai red curry paste
- 3 tablespoons fish sauce
- 3 tablespoons brown sugar
- 1 tablespoon lime juice
- 4 cups sliced vegetables (bell peppers, red onion and snap peas)
Instructions
- Step: Combine all ingredients not listed ‘after cooking’ into the stainless steel insert of a 6 quart Instant Pot.
- Step: Put the lid on the Instant Pot, set the steam release handle to ‘sealing’, and select ‘pressure cook’ (or ‘manual’ on older models) for high pressure 8 minutes.
- Step: Do a quick pressure release (release the pressure immediately after the Instant Pot beeps).
- Step: Remove the chicken from the Instant Pot using a set of tongs and set aside to rest.
- Step: Select the ‘sautee’ button, and add in the lime juice and vegetables. Cook, stirring frequently, for 3-5 minutes. Using oven mitts remove the stainless steel pot from the Instant Pot.
- Step: Slice the chicken and add back to the Instant Pot.
- Step: Serve with rice.
Notes
If doubling the recipe, keep the cook time the same. If using chicken thighs, increase pressure cook time to 10 minutes. For a less sweet curry, reduce brown sugar by half.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 482 kcal
- Sugar: 9 g
- Sodium: 1292 mg
- Fat: 24 g
- Saturated Fat: 19 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 7 g
- Protein: 32 g
- Cholesterol: 72 mg
Keywords: Thai red curry, Instant Pot chicken, creamy curry, weeknight dinner, Thai cuisine