4.5 from 156 votes
Instant Pot Chicken Massaman Curry
Instant Pot Chicken Massaman Curry features chicken breasts cooked with Massaman curry paste, potatoes, onions, and cashews in coconut milk. Jasmine rice is prepared simultaneously in a pot-in-pot style. The curry is rich and mildly spiced with balanced sweetness and saltiness, finished with creamy coconut cream stirred in. The pressure cooking method produces tender chicken and soft potatoes in a deeply flavorful sauce.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
4
Calories:
681 kcal
Course:
Main Course
Cuisine:
Thai
Ingredients
- 1½ lbs chicken breasts cut into 2 inch pieces
- 1 massaman curry paste 4 ounce can, maesri brand
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 can coconut milk seperate cream and water - see note1, regular unsweetened
- 1 russet potato peeled and cut into 1 inch cubes, large
- 1 medium yellow onion sliced
- 20 cashew nuts whole raw
- 1 teaspoon fish sauce
- 1 teaspoon brown sugar
- 1 teaspoon kosher salt
Pot in Pot Rice
- 1 cup jasmine rice rinsed and drained
- 1 cup water
- 1 teaspoon kosher salt
Instructions
- Add Jasmine rice, water, and salt to the stainless steel pot and keep aside.Separate the coconut cream and watery portion of the coconut milk and keep aside.
- Turn the Instant Pot to Saute mode and heat oil. Add the massaman curry paste and saute for 10 to 15 seconds.
- Add chicken and mix well with the curry paste. Add potatoes, onions, cashews, fish sauce, brown sugar and salt. Add ½ cup of the separated water from the coconut milk and stir everything well.
- Carefully place the tall trivet inside the Instant Pot. Place the prepared rice bowl on the trivet.
- Close the Instant Pot lid with pressure value to sealing. Pressure Cook(Hi) for 5 minutes followed by 10 minute natural pressure release.
- Open the Instant Pot. Using heat resistant mitts, take out the rice bowl and trivet.
- Stir in the reserved coconut cream. Set the Instant Pot to Saute mode and bring the curry to a gentle boil.
- Enjoy hot over steamed jasmine rice.
Cup of Yum
Notes
- Refrigerate the coconut milk can for a few hours or freeze briefly to separate cream from water easily.
- The pot-in-pot method cooks jasmine rice inside the Instant Pot simultaneously with the curry, saving time and equipment.
Nutrition Information
Calories
681kcal
(34%)
Carbohydrates
48g
(16%)
Protein
43g
(86%)
Fat
35g
(54%)
Saturated Fat
23g
(115%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
6g
(30%)
Trans Fat
0.04g
(2%)
Cholesterol
109mg
(36%)
Sodium
1500mg
(63%)
Potassium
1041mg
(22%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
91IU
(2%)
Vitamin C
7mg
(8%)
Calcium
51mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 681
% Daily Value*
| Calories | 681kcal | 34% |
| Carbohydrates | 48g | 16% |
| Protein | 43g | 86% |
| Fat | 35g | 54% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 109mg | 36% |
| Sodium | 1500mg | 63% |
| Potassium | 1041mg | 22% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 91IU | 2% |
| Vitamin C | 7mg | 8% |
| Calcium | 51mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.