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Instant Pot Thai Yellow Chicken Curry
A creamy, spiced Thai yellow chicken curry made in the Instant Pot with coconut milk, vegetables, and curry paste. Ready in under 30 minutes.
👥 6 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 10 min🔥 Cook: 25 min👤 Stephanie Manley📖 copykat
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
📝 Preparation Steps
1
Season the chicken with salt and pepper.
2
Set the Instant Pot to Sauté and add the vegetable oil. When the oil is hot, add the curry paste and sauté for 2 to ⏱️ 3 minutes. Add the chicken, coconut milk, onions, carrots, and potatoes to the pot. If the curry seems too thick, add some chicken stock.
vegetable oil2 tablespoonscoconut milk13.5 ounceschicken stock (optional)1 cup
3
Secure the lid, seal the vent, and set the Instant Pot to cook on high pressure for ⏱️ 9 minutes. Use a quick release or a natural release. Serve with rice if desired.
rice (for serving)
Nutrition Facts
calories
321 kcal
fat Content
21 g
serving Size
1 serving
fiber Content
2 g
sugar Content
2 g
sodium Content
360 mg
protein Content
20 g
cholesterol Content
49 mg
carbohydrate Content
14 g
saturated Fat Content
16 g
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