Go Back
+ servings
overhead view of Instant Pot Thai Chicken Curry in a bowl with rice
Print Recipe
4.94 from 29 votes

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.
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; 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

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' 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