Spicy Instant Pot Thai Chicken Curry
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.
- 2 boneless skinless chicken breasts roughly 1 lb; see note 1
- 13.5 oz coconut milk 400 mL; use full fat
- 2 tablespoons Thai red curry paste
- 3 tablespoons fish sauce
- 3 tablespoons brown sugar see note 2
- 1 tablespoon lime juice
- 4 cups vegetables sliced (bell peppers, red onion and snap peas pictured)
Combine all ingredients not listed 'after cooking' into the stainless steel insert of a 6 quart Instant Pot (note 3).
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.
Do a quick pressure release (release the pressure immediately after the Instant Pot beeps).
Remove the chicken from the Instant Pot using a set of tongs and set aside to rest.
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.
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.
1- if you want to double this recipe, keep the cook time the same. If you want to swap for chicken thighs, increase to 10 minutes.
2- I've been told I like my curries 'sweet'. If you like a more savory curry, reduce the sugar by half.
3- While I've only tested this recipe in a 6 quart Instant Pot, I believe it would work in an 8 quart Instant Pot just fine.
Leftovers may be kept in an air tight container in the fridge for up to 4 days.
Leftovers also keep well in the freezer for up to 3 months.
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