Go Back
–+ servings
instant pot thai coconut curry over rice in a bowl
Print Recipe

Instant Pot Thai Chicken Curry

This Instant Pot Thai Chicken Curry is packed with juicy chicken coated in a creamy, mildly spicy, and flavorful coconut milk sauce. Serve over rice for a quick and easy, nutritious dinner!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Dish
Cuisine: American, Thai
Keyword: creamy coconut chicken, instant pot chicken thighs, instant pot curry, red curry
Servings: 4 people
Calories: 611kcal
Author: Jennifer Debth

Equipment

Ingredients

  • 1/2 cup chicken broth
  • 2 pounds frozen boneless, skinless chicken thighs
  • 1 (14 oz) can full fat coconut milk could also use lite
  • 1/4 cup peanut butter
  • 2 tablespoons red curry paste
  • 2 tablespoons fish sauce
  • 2 tablespoons soy sauce or gluten free alternative
  • 3 tablespoons lime juice
  • 2 tablespoons brown sugar
  • 1 tablespoon minced garlic
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon crushed red pepper flakes
  • Salt to taste, if necessary
  • Stir fry veggies for serving
  • Instant Pot Rice for serving
  • Cilantro for topping
  • Peanuts for topping
  • Sliced green onions for topping
US Customary - Metric

Instructions

  • Pour chicken broth into your 6 quart Instant Pot, then place the frozen chicken thighs on top.
  • Cover and lock the lid - make sure the pressure valve is pointed toward SEALING, then cook on HIGH pressure for 15 minutes.
  • Once the IP is finished cooking, allow the IP to naturally release for 15 minutes before flipping the pressure valve to release any remaining pressure.
  • Remove the chicken (leave the broth) and set aside for 10 minutes before shredding or cubing into chunks.
  • To the chicken broth in the IP, whisk in the coconut milk, peanut butter, red curry paste, fish sauce, soy sauce, lime juice, brown sugar, minced garlic, ground ginger, and crushed red pepper flakes.
  • Hit SAUTE on the IP, bring to a simmer, then simmer for 5 minutes, whisking occasionally to prevent burning.
  • Stir in the shredded or cubed chicken, then taste and re-season, if necessary.
  • Serve with optional sides and toppings and enjoy!
  • Take 5 seconds to rate this recipe below. We greatly appreciate it!

Nutrition

Serving: 1scoop | Calories: 611kcal | Carbohydrates: 16g | Protein: 51g | Fat: 39g | Saturated Fat: 23g | Trans Fat: 1g | Cholesterol: 216mg | Sodium: 1609mg | Potassium: 953mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1317IU | Vitamin C: 6mg | Calcium: 75mg | Iron: 6mg