Instant Pot Thai chicken curry made with pieces of chicken thighs simmered in a coconut sauce. Exotic flavors of red curry paste and coconut milk infuse wonderfully into the dish. A quick pressure cooker meal ready in less than 30 minutes!
Bold flavors of Thai cuisine is easy to recreate right at home using ingredients like fragrant red curry paste, coconut milk, and fish sauce. This Instant Pot Thai curry has tender chicken thighs, bell pepper, zucchini, onion, and pineapple to create an enticing dish.
Using electric high-pressure cooking technology with the Instant Pot only takes 6 minutes to cook the chicken. The more delicate squash, bell pepper, and pineapple are added at the end of cooking using the saute function to ensure they don’t overcook and become mushy. The pungent spices, fermented fish sauce, and sweetness from the pineapple provide the right balance of flavors to the curry.
How to make instant pot Thai chicken curry
- Use dark meat like chicken thighs to prevent the meat from drying out.
- Cut larger pieces of chicken consistent in size for even cooking.
- Use the saute function to lightly brown the chicken and bloom the curry spices for enhanced flavor.
- Cook the chicken and sauce on “High Pressure” for 6 minutes, followed by “Quick Release.”
- Simmer zucchini, bell pepper, and pineapple at the end of cooking using the saute function for better texture.
After practicing with different chicken parts and sizes, I was able to find the right timing. Chicken breast can be used; however, I recommend adding the whole breast, cooking on high for 10 minutes, and then cutting it after cooking so the lean meat stays moist.
Thai Curry Sauce Ingredients
- Red curry paste (red chili pepper, garlic, lemongrass, galangal (Thai ginger), kaffir lime.
- Unsweetened coconut milk
- Fish Sauce
- Maple syrup (or preferred sweetener)
- Garlic and onion
Thai food is famous for their various curry dishes made with homemade spice blends. For convenience, red and green curry paste are the most commonly found in grocery stores. These intense spice and pepper mixtures pack a punch of flavor and heat which is the base of any good curry.
The combination of pungent, spicy, sweet, and savory flavors are transferred to the surface of the chicken as it cooks. I always look forward to spooning a generous amount of the curry sauce over the meat and rice, which gets absorbed into each grain. Yum!
After cooking the curry under pressure, I noticed that there’s extra moisture built-up in the pot from the steam. To help concentrate the sauce, the vegetables and fruit get cooked with the lid off on the saute function and a little more coconut milk is added for richness. The sauce isn’t very spicy, so feel free to add more curry paste or hot sauce like sriracha to increase the heat.
This is a great beginners chicken curry recipe and an exciting way to build a Thai pantry. The medley of protein, veggies, and fruit make for a complete meal solution. I like to serve this Instant Pot chicken curry with fluffy jasmine rice, or cauliflower rice for a low carb and grain free option. I can’t wait to hear what you think about the recipe, make sure to leave a comment below!
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If you make this recipe, please let me know! Leave a comment, rate it, and don’t forget to tag a photo #jessicagavin on Instagram. I’d love to see what you come up with. Cheers, friends!
Bloom spices for more flavor impact
The red Thai curry paste contains a plethora of spices, aromatics, and peppers. To coax the flavors and aromas out of the pulp, saute it in some oil before adding in the coconut milk. The oil soluble flavor compounds and capsaicin (what makes chili peppers hot) will be amplified. The result is a tastier dish, highlighting the unique ingredients in the curry.
Instant Pot Thai Chicken Curry
- 1 1/2 pounds boneless skinless chicken thighs, (681g)
- 1 tablespoon vegetable oil, (15ml)
- 1 tablespoon minced garlic, (9g)
- 1/2 cup white onion, (67g) 1/4-inch thick slices
- 2 tablespoons Thai red curry paste, (35g)
- 2 tablespoons maple syrup, (30ml) optional
- 16 ounces unsweetened coconut milk, (2 cups, 400ml) divided
- 1 1/2 cups red bell pepper, (150g) 1/4-inch thick slices
- 1 cup zucchini, (113g) 1/4-inch thick slices
- 1 cup diced pineapple, (157g)
- 1 tablespoon fish sauce, (15ml)
- 1 lime, cut into wedges
- Trim excess fat from the chicken and cut into 1 1/2-inch cubes.
- Select "Saute" on the Instant Pot. Allow pot to heat, it will indicate "Hot" on the display when ready.
- Add vegetable oil to the pot, once hot add the garlic and onions, saute until fragrant, 1 minute.
- Add in cubed chicken, saute for 2 minutes.
- Add in Thai curry paste, mix to combine with the chicken and cook for 1 minute.
- Add in maple syrup and 1 1/2 cups coconut milk, stir to combine.
- Press "Keep/Warm/Cancel" on the Instant Pot.
- Make sure that the release valve is in the "Sealing" position, place the lid on the Instant Pot, turn and lock the lid.
- Press "Manual" button on the Instant Pot on high pressure, and then set the timer to 6 minutes using the "+" or "-" buttons.
- It will take about 10 minutes for the pot to heat up and build up the pressure. You will see some steam release from the lid, and then the time will start on the display.
- Once the display indicates "On" and begins the countdown at "6", then beeps when the cycle is complete.
- Cover your hand with an oven mitt or towel to carefully quick release the pressure from the pot, sliding the steam release handle to the "Venting" position, releasing all of the steam until the float valve drops down.
- Carefully remove the lid, opening the top away from you as steam will be released from the pot.
- Select "Saute" on the Instant Pot, once the sauce begins to boil add in the bell pepper, zucchini, and pineapple.
- Cook until the zucchini is tender, about 5 minutes.
- Turn off the Instant Pot and stir in the fish sauce and 1/2 cup additional coconut milk.
- Taste chicken curry and season with more salt and pepper as desired.
- Serve chicken curry with rice, cauliflower rice, or broccoli rice and lime wedges.
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