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
- 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)
- 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