Packed with amazing flavour and simple, wholesome ingredients, this Instant Pot Thai Chicken Curry will become a regular on your dinner rotation. Made with chicken breasts, coconut milk, green curry paste and tender-crisp vegetables like carrots and bell pepper, your family will love this easy meal.
1tablespoonwheat-free tamarior soy sauce if not gluten free, or coconut aminos to avoid soy
1lbboneless skinless chicken breastsee note 3
1red bell pepper, thinly sliced and then again in half
2carrots, cut into large matchsticks
1handfulspinach, roughly chopped
1-2teaspoonsbrown sugaror coconut sugar
Freshly squeezed lime juiceto taste
Turn on the sauté function on your Instant Pot and heat the coconut oil. Sauté the diced onion until softening and fragrant, about 3 minutes. Add the ginger paste and continue to sauté another 30 seconds. Turn off the sauté function.
Pour in the broth or water and deglaze the insert (use a spatula to scrape up any food that's stuck to the bottom). Then, add the coconut milk, curry paste, and tamari and whisk until smooth.
Place the chicken breasts in the coconut milk mixture. Put the top on the Instant Pot, set the vent to sealing and cook on Manual High Pressure for 10 minutes (see note 3 for how to adjust cook time for diced chicken breast). At the end of cooking time, allow for 10 minutes natural pressure release, then quick release any remaining pressure.
Remove the chicken breasts to a large plate and pull it apart into pieces (not quite a full shred). Meanwhile, turn on the Sauté function on the Instant Pot and add the bell pepper, carrots, spinach and brown sugar. Simmer for 3 to 5 minutes, or until the vegetables reach your desired texture.
Once you're done shredding the chicken, add it back to the Instant Pot to warm up and squeeze in a bit of lime juice, to taste. Turn off the Sauté function and serve immediately with your favourite rice and fresh cilantro. Store any leftovers in the refrigerator in a sealed container and eat within 4 days.
This recipe was tested in a 6-quart Instant Pot model.
Inactive time indicates the time needed for the Instant Pot to come to pressure and release pressure.
If you prefer the texture of diced chicken over shredded chicken, cut the chicken breast into bite-sized pieces and adjust the cook time down to 4 minutes. Do a natural pressure release for 5-10 minutes before releasing the remaining pressure.
Nutrition estimate is for the curry only (without rice), using full-fat coconut milk.