Thai yellow curry is one of those restaurant dishes that seems too complex to make at home, built on a carefully balanced spice profile. This Instant Pot version uses Thai yellow curry paste as the flavor foundation, combining it with tender chicken, coconut milk, carrots, potatoes, and onion. The pressure cooker does most of the work, producing a rich, deeply seasoned curry in about nine minutes of active cook time. This recipe is perfect for a busy weeknight meal.

Add this site as a preferred Google source!

Add

Instant Pot Thai yellow chicken curry in a bowl and a fork on a napkin.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Thai yellow curry is the mildest and creamiest of the three main Thai curry styles, sitting between the heat-forward red curry and the herb-driven green curry. Its warm, slightly sweet flavor comes from the spice blend in the yellow curry paste, which typically includes turmeric, cumin, coriander, lemongrass, and galangal. Combined with coconut milk, it produces a rich, golden sauce that clings to the protein and vegetables.

This recipe takes the flavor complexity of the dish and pairs it with the efficiency of the Instant Pot. Rather than managing a stovetop simmer, you brown the aromatics in the sauté setting, combine the remaining ingredients, seal the lid, and let the pressure cooker finish the job. The pressurized environment cooks the chicken through quickly and drives the curry paste’s flavors into every component of the dish.

Thai Yellow Chicken Curry

Many people love heading to their local Thai restaurant or grabbing some takeout to fulfill their cravings for the richly spiced, incredibly delicious dishes the cuisine is known for. But few know how easy it is to recreate some of your favorites in your home kitchen, all thanks to a familiar but beloved appliance – the Instant Pot.

One taste and you may find it hard to believe this tasty, authentic recipe came from just a few hands-off minutes in your home kitchen.

What makes this Instant Pot Thai Yellow Chicken Curry one of the easiest recipes you can try!

For a mix of simple prep and out-of-this-world flavor, it’s hard to beat this curry recipe. It’s an ideal choice for busy weeknights, with less than half an hour required from start to finish.

Even better, much of that time is hands-off, thanks to the magic of the Instant Pot’s pressure cooking setting. Using the Instant Pot also ensures a consistently delicious result every time, earning this recipe a go-to spot in many kitchens.

Why you’ll love this recipe

When it comes to cuisine like Thai, it’s often difficult to recreate those truly authentic flavors you’d get in a restaurant or overseas. However, the use of Thai yellow curry paste makes all the difference here, providing the rich, complex taste you expect from a curry. Meanwhile, the remaining ingredients are all easy to find and affordable.

Ingredients you will need

Despite the delicious and exotic flavors, most of the ingredients are familiar and affordable:

Boneless, skinless chicken breasts, cut into bite-sized pieces – The primary protein of the curry. Cutting into even 1-inch pieces ensures the chicken cooks through in the 9-minute pressure cook time.
Salt – Season the chicken before cooking, and it enhances all other flavors in the finished curry.
Ground black pepper – Adds a layer of mild warmth to the seasoned chicken.
Vegetable oil – The fat used for sautéing the curry paste. A neutral oil allows the curry paste’s aromatics to bloom without competing flavors.
Thai yellow curry paste – The flavor foundation of the entire dish, contributing the complex blend of turmeric, lemongrass, galangal, and dried spices that define Thai yellow curry.
Full-fat coconut milk – Forms the creamy base of the sauce and carries the curry paste’s fat-soluble flavor compounds throughout the dish.
White onion, diced – Adds aromatic sweetness to the sauce base during the sauté phase.
Carrots, diced – Contribute a mild natural sweetness, color, and a tender bite that holds up well through pressure cooking.
Potatoes, diced – Add body to the curry, absorb the coconut milk sauce, and help thicken the liquid as they cook.
Chicken stock – Thins the curry to the right pourable consistency if the coconut milk and vegetables make the mixture too thick to pressure cook safely.

Those looking to pick up some Thai yellow curry paste can check Asian or international grocery stores in their area or purchase it online. A single tub is enough for several recipes.

Instant Pot Thai yellow chicken curry ingredients on a tray.

How to make Thai Yellow Chicken Curry with Veggies in an Instant Pot

Despite the exotic, complex flavors, it’s relatively simple to whip up a batch of Thai yellow chicken curry with your trust Instant Pot:

Cut and season the chicken with salt and pepper, then heat oil in the Instant Pot on the sauté mode.
Add the curry paste when the oil is hot, then cook for 2 to 3 minutes.
Add the chicken, coconut milk, onions, carrots, and potatoes. Thin the mixture with chicken stock if necessary.
Secure the lid and seal the Instant Pot. Cook on high pressure for nine minutes.
When the time expires, use a natural or quick release as needed. Stir well.

Although this recipe is perfectly designed for the multiple capabilities of a six-quart Instant Pot, it’s also possible to make it using other types of multicookers and pressure cookers. Time and other settings may vary.

Making Thai yellow chicken curry in an Instant Pot.

What goes well with Thai Yellow Chicken Curry

There’s no better companion to round out your yellow chicken curry meal than some deliciously filling basmati rice to soak up the incredible flavors of the curry sauce. Jasmine rice or sticky rice is best, though you can also swap these out for rice noodles for an alternative presentation or cauliflower rice for a low-carb option.

Lightly steamed or roasted vegetables can also be an ideal healthy side. Salads are also a great choice, whether it’s a traditional mix of greens or a more authentic green papaya salad.

Flavorful garnishes such as chopped Thai basil, parsley, or cilantro add freshness to the dish.

Instant Pot Thai yellow chicken curry and white rice served in a bowl.

How to store the leftovers

Storing your leftover Thai Yellow Chicken Curry is almost as simple as making it. First, allow the curry to cool to room temperature. Then, package it in an airtight container and store it in the refrigerator. Typically, it’ll stay good for three to four days.

Those needing to preserve it longer can also freeze their leftover curry in a freezer-safe container. Frozen curry can last for up to three months. Ensure it’s defrosted in the fridge before reheating.

What’s the best way to reheat Thai Yellow Chicken Curry?

Thai curry is versatile enough to reheat in a variety of ways, depending on the time and equipment you have available. Many prefer to gently reheat the curry in a pot on the stove over medium-low heat. This generally only takes a few minutes, depending on your desired temperature.

Those in a rush can opt for the microwave instead, heating the curry in short bursts until it’s warmed through, stirring in between.

Instant Pot Thai yellow chicken curry in a bowl and a fork next to it.

Best Instant Pot Recipes

Easy Chicken Dinners

Be sure to check out more of my easy Instant Pot recipes and main dish recipes.

Want to Save This Recipe?

Enter your email below & we’ll send it straight to your inbox.
Plus you’ll get great new recipes from us every week!