Instant Pot Thai Yellow Chicken Curry
A creamy, spiced Thai yellow chicken curry made in the Instant Pot with coconut milk, vegetables, and curry paste. Ready in under 30 minutes.
Servings 6
Calories 321kcal
Ingredients
- 1 pound boneless skinless chicken breasts cut into bite-sized pieces
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 3 tablespoons Thai yellow curry paste
- 13.5 ounces coconut milk
- 1 cup sliced white onions
- 1/2 cup diced carrots
- 1 1/2 cup diced potatoes
- 1 cup chicken stock optional
- rice for serving
Instructions
- Season the chicken with salt and pepper.
- Set the Instant Pot to Sauté and add the vegetable oil. When the oil is hot, add the curry paste and sauté for 2 to 3 minutes. Add the chicken, coconut milk, onions, carrots, and potatoes to the pot. If the curry seems too thick, add some chicken stock.
- Secure the lid, seal the vent, and set the Instant Pot to cook on high pressure for 9 minutes. Use a quick release or a natural release. Serve with rice if desired.
Recipe Tips
- Do not skip cooking the curry paste in hot oil before adding the other ingredients. Two to three minutes in the sauté function is all it takes, but this step activates the fat-soluble flavor compounds in the paste and removes any raw edge from the spices.
- Avoid adding too much chicken stock. The Instant Pot requires a minimum of liquid to build pressure, but adding too much thins the coconut milk sauce significantly. Add stock only if the mixture looks too thick to come to pressure, a few tablespoons at a time.
- If the finished curry sauce is thinner than you prefer, switch the Instant Pot back to the sauté setting after pressure cooking and simmer uncovered for 3 to 5 minutes, stirring frequently. The sauce will reduce and thicken quickly.
- Although the recipe is designed for a 6-quart Instant Pot, it can also be prepared in other electric multicookers or stovetop pressure cookers. Settings and total time may vary. If using a stovetop pressure cooker, follow the manufacturer's instructions for achieving high pressure, and start checking for doneness at the 9-minute mark.
Nutrition
Calories: 321kcal | Carbohydrates: 14g | Protein: 20g | Fat: 21g | Saturated Fat: 16g | Cholesterol: 49mg | Sodium: 360mg | Potassium: 751mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2985IU | Vitamin C: 10.7mg | Calcium: 51mg | Iron: 4.4mg
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