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4.54
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41
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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 Time
15
minutes
mins
Cook Time
10
minutes
mins
Additional Time
20
minutes
mins
Total Time
45
minutes
mins
Course:
Main Dish Recipes
Cuisine:
Thai
Servings:
4
Calories:
573
kcal
Author:
Aileen Clark
Equipment
Trader Joe's Thai Yellow Curry Sauce 11 Ounce
The "I Love My Instant Pot" Affordable Meals Recipe Book
Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
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.
Press saute button on instant pot and add oil.
Once oil is hot, add in cubed chicken. Season liberally with salt and pepper.
Cook, stirring often until chicken is browned. About 4 minutes.
Pour in curry sauce and deglaze bottom of instant pot.
Turn instant pot off.
Mix in coconut milk (some seperation is okay), carrot, potato, and onion.
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.
Notes
Leftover curry can be stored in the refrigerator, up to 3 days.
Nutrition
Serving:
1
/4 dish
|
Calories:
573
kcal
|
Carbohydrates:
29
g
|
Protein:
38
g
|
Fat:
36
g
|
Saturated Fat:
18
g
|
Polyunsaturated Fat:
16
g
|
Cholesterol:
158
mg
|
Sodium:
565
mg
|
Fiber:
4
g
|
Sugar:
5
g