4.5 from 156 votes
Instant Pot Chicken Massaman Curry
Tender chicken and potatoes cooked in a spicy, nutty Thai curry served with fragrant jasmine rice
Prep Time
10 mins
Cook Time
10 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 4 ounce can massaman curry paste (maesri brand)
- 1 tablespoon oil
- 1 can regular unsweetened coconut milk seperate cream and water - see note1
- 1 large russet potato peeled and cut into 1 inch cubes
- 1 medium yellow onion sliced
- 20 whole raw cashews
- 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
- Keep the coconut milk can refrigerated for a couple of hours which helps separate the cream from the watery portion. You can also freeze the can while you prep the remaining ingredients. Once the coconut milk is cold, the cream rises up and making it easy to separate from the coconut water.
Nutrition Information
Calories
681kcal
(34%)
Carbohydrates
48g
(16%)
Protein
43g
(86%)
Fat
35g
(54%)
Saturated Fat
23g
(115%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Trans Fat
0.04g
Cholesterol
109mg
(36%)
Sodium
1500mg
(63%)
Potassium
1041mg
(30%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
91IU
(2%)
Vitamin C
7mg
(8%)
Calcium
51mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
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.