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4.88 from 16 votes

Spicy Instant Pot Thai Chicken Curry

Spicy Instant Pot Thai Chicken Curry is made with creamy coconut milk and Thai red curry paste for a super flavorful (and spicy!) chicken curry. Make it in the Instant Pot and dinner is ready in under 30 minutes!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Thai
Servings: 4
Calories: 482kcal


  • 2 boneless skinless chicken breasts (roughly 1 lb)
  • 13.5 oz coconut milk (400 mL; I use full fat)
  • 2 tablespoons Thai red curry paste
  • 3 tablespoons fish sauce
  • 3 tablespoons brown sugar (reduce if you don't like a sweet curry)

After cooking

  • 1 tablespoon lime juice
  • 4 cups vegetables sliced (bell peppers, red onion and snap peas pictured)


  • Combine all ingredients not listed 'after cooking' in a 6 quart Instant Pot. 
  • Cook on high pressure for 8 minutes.
  • Do a quick pressure release (release the pressure immediately after the Instant Pot beeps).
  • Remove the chicken from the IP and set aside to rest.
  • Select 'sautee' and add in the lime juice and vegetables. Cook, stirring frequently, for 3-5 minutes.
  • Slice the chicken and add back to the Instant Pot. 
  • Serve with rice.

To Make Freezer Packs

  • Combine all ingredients not listed 'after cooking' in a gallon size freezer bag. Squeeze out as much air as possible.
  • Freeze flat for up to 3 months.
  • Thaw completely before cooking as directed above.



Serving: 1/4 of batch | Calories: 482kcal | Carbohydrates: 37g | Protein: 32g | Fat: 24g | Saturated Fat: 19g | Cholesterol: 72mg | Sodium: 1292mg | Potassium: 1066mg | Fiber: 7g | Sugar: 9g | Vitamin A: 10455IU | Vitamin C: 23mg | Calcium: 92mg | Iron: 5.7mg