Go Back
+ servings

Instant Pot Thai Chicken Curry Recipe

This easy Instant Pot Thai chicken curry recipe is loaded with lean protein and vegetables to make a standard, nutritious dinner at home within 15 minutes of pressure cooking. The chicken is simmered in a spicy, creamy coconut-infused curry sauce to enhance the signature flavors of Thai cuisine.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Thai
Keyword: how to make thai chicken curry in the instant pot, instant pot thai chicken curry, instant pot thai chicken curry recipe
Servings: 4 servings
Calories: 497kcal
Author: Luna Regina


  • 12 oz boneless skinless chicken thighs chunked
  • 2 tbsp olive oil divided
  • 1/4 tsp salt divided
  • 1/2 tsp ground black pepper divided
  • 3 tbsp garlic minced
  • 4 oz carrots cubed
  • 4 oz yellow onion diced
  • 1 tbsp red curry paste
  • 1 tbsp shallot chopped
  • 2 tbsp lemongrass chopped
  • 1 tbsp ginger grated
  • 1/2 oz galangal
  • 1/8 tsp cumin powder
  • 1/2 tsp coriander powder
  • 2 tsp curry powder
  • 1 1/2 cups unsalted chicken broth
  • 2 oz green peas
  • 1 tbsp tamarind concentrate
  • 1/2 tbsp Thai fish sauce
  • 1 tbsp brown sugar
  • 1/8 tsp ground white pepper
  • 1 1/2 tbsp cornstarch
  • 1/2 cup coconut milk
  • 1/4 cup coriander chopped
  • 1/4 oz red chili chopped
  • 3 cups cooked medium-grain white rice


  • On the “Sauté” setting of the Instant Pot, add 1 tbsp olive oil and sear 12 oz boneless, skinless chicken thighs with 1/8 tsp salt and 1/4 tsp ground black pepper for 5 minutes. Remove the chicken to a bowl and set it aside.
    Step 1: Sear chicken on the “Sauté” setting. Remove to a bowl and set aside.
  • Add another 1 tbsp olive oil to the pot. Sauté 3 tbsp minced garlic, 4 oz carrots, and 4 oz diced yellow onion until fragrant (about 2 minutes).
    Step 2: Sauté the vegetables in heated olive oil until fragrant.
  • Continue to add 1 tbsp red curry paste, 1 tbsp shallots, 2 tbsp lemongrass, 1 tbsp grated ginger, 1/2 oz galangal, 1/8 tsp cumin powder, 1/2 tsp coriander powder, and 2 tsp curry powder to the pot. Stir quickly for 30 seconds.
    Step 3: Add the spices.
  • Return the seared chicken to the Instant Pot. Toss and stir so the curry sauce is evenly coated.
    Step 4: Return the seared chicken to the Instant Pot. Toss and stir with the curry sauce.
  • Add 1 1/2 cup unsalted chicken broth. Stir.
    Step 5: Add chicken broth.
  • Close the lid, seal the valve, and cook on the “Meat/Stew” setting for 5 minutes.
    instant pot meat stew
  • Release the pressure, then leave the lid open and turn it back to the “Sauté” setting. Add 2 oz green peas, 1 tbsp tamarind concentrate, 1/2 tbsp fish sauce, 1 tbsp brown sugar, and 1/8 tsp ground white pepper to the pot. Stir constantly for a minute.
    Step 7: Release the pressure and leave the lid open. Turn on the “Sauté” setting, add the green peas and seasonings. Stir constantly.
  • In a small bowl, whisk 1 1/2 tbsp cornstarch and 1/2 cup coconut milk. Add this slurry to the pot and stir until well combined. Let it cook for 2 minutes.
    Step 8: Add a slurry of cornstarch and coconut milk to the pot and stir until well combined. Let it cook for 2 minutes.
  • Turn off the Instant Pot. Portion out the curry onto serving plates. Garnish with 1/4 cup chopped coriander and 1/4 oz chopped red chili. Serve with 3 cups of cooked medium-grain white rice.
    Step 9: Portion out onto serving plates, garnish and serve hot with cooked rice.


Serving: 1serving | Calories: 497kcal | Carbohydrates: 62g | Protein: 24g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 80mg | Sodium: 570mg | Potassium: 583mg | Fiber: 4g | Sugar: 8g | Vitamin A: 5132IU | Vitamin C: 12mg | Calcium: 64mg | Iron: 4mg