Instant Pot® Red Thai Curry Chicken

Instant Pot® Red Thai Curry Chicken Thai red curry chicken is a quick and delicious soup with chicken, onions, and bell peppers. Enjoy hot with jasmine rice. If you like, add Thai basil leaves.


Original recipe yields 5 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 10 mins

    COOK : 15 mins

    TOTAL : 10 mins

    SERVING : 5

    YIELD : 5 servings

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and red curry paste to the hot pot; saute for 30 seconds. Add chicken and mix well with curry paste. Pour in coconut milk. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 2 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure using the natural-release method according to manufacturer’s instructions, 10 to 40 minutes.

  • Unlock and remove the lid. Stir in fish sauce and palm sugar. Stir in onion and bell peppers until well combined. Select Saute function. Bring curry to a gentle boil and simmer for only 2 to 3 minutes to keep vegetables crunchy.

Per Serving: 383 calories; protein 24.5g; carbohydrates 20.4g; fat 22g; cholesterol 77.5mg; sodium 597mg. If you prefer a thicker curry, add only half a can of coconut milk.