Instant Pot Thai Chicken Curry Recipe
A quick and easy Thai chicken curry can be prepared in an Instant Pot, rivaling your favorite restaurant-style version.
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Instructions
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Add chicken stock, coconut milk, fish sauce, ginger, curry paste, lime juice, lime zest, and chicken pieces to an Instant Pot.
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Seal the Instant Pot and pressure cook on high for 5 minutes (7 minutes for boneless thighs).
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Perform a quick release, then cancel the pressure cook function.
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Remove chicken with a slotted spoon and set aside. To the pot, add onions, sliced carrots, red and yellow peppers, and snow peas.
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Select the sauté function and cook vegetables for 3 to 4 minutes until crisp-tender.
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Return chicken to the pot and heat through, then cancel the sauté function.
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Ladle curry into a serving bowl, garnish with cilantro, and serve with hot rice.