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A white bowl of yellow chicken curry next to a bowl of cauliflower rice.
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4.54 from 41 votes

Instant Pot Chicken Curry Recipe

Make your own Thai-style yellow chicken curry at home with this easy instant pot chicken curry recipe! Chicken curry in the pressure cooker is ready so fast and tastes just like your take-out favorite. 
Prep Time15 minutes
Cook Time10 minutes
Additional Time20 minutes
Total Time45 minutes
Course: Main Dish Recipes
Cuisine: Thai
Servings: 4
Calories: 573kcal
Author: Aileen Clark

Equipment

Ingredients

  • 3 tablespoons olive oil
  • 1 pound boneless skinless chicken thighs cut into (1-inch) cubes
  • Salt and pepper to taste
  • 1 11-ounce bottle Thai yellow curry sauce
  • 1 13.5-ounce can coconut milk
  • 3 medium carrots peeled and cut into 1-inch rounds
  • 1 large russet potato peeled and cubed
  • 1/2 white onion roughly chopped

Instructions

  • Gather your ingredients.
    Ingredients for instant pot chicken curry on counter.
  • Press saute button on instant pot and add oil.
  • Once oil is hot, add in cubed chicken. Season liberally with salt and pepper.
    Cubed chicken cooking inside instant pot.
  • Cook, stirring often until chicken is browned. About 4 minutes.
  • Pour in curry sauce and deglaze bottom of instant pot.
    Spoon stirring curry sauce into instant pot.
  • Turn instant pot off.
  • Mix in coconut milk (some seperation is okay), carrot, potato, and onion.
    instant pot with chicken, curry sauce, coconut milk, potatoes, and carrots.
  • Close lid and set pressure release valve to sealing.
  • Press manual or pressure cook button and cook on high pressure for 5 minutes.
  • Natural pressure release for 10 minutes.
  • Quick release remaining pressure.
  • Serve chicken curry over rice.
    A ladle full of chicken curry inside instant pot.

Notes

Leftover curry can be stored in the refrigerator, up to 3 days.

Nutrition

Serving: 1/4 dish | Calories: 573kcal | Carbohydrates: 29g | Protein: 38g | Fat: 36g | Saturated Fat: 18g | Polyunsaturated Fat: 16g | Cholesterol: 158mg | Sodium: 565mg | Fiber: 4g | Sugar: 5g