Instant Pot Thai Yellow Chicken Curry with Vegetables
User Reviews
5
-
Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
6
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Calories
321 kcal
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Course
Main Course
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Cuisine
Thai
Instant Pot Thai Yellow Chicken Curry with Vegetables
Description
The recipe begins by seasoning chicken breast pieces with salt and pepper, then sautéing yellow curry paste in vegetable oil within the Instant Pot to release its flavors. Adding coconut milk, sliced onion, diced carrot, and diced potatoes creates the curry base. Optionally, chicken stock is added to adjust thickness before sealing the Instant Pot to cook under high pressure for 9 minutes. This method softens the vegetables and infuses the chicken with the distinctive golden curry flavor.
The finished dish offers a rich, mildly spiced sauce with tender textures from the vegetables and chicken. The combination of coconut milk and curry paste creates a creamy yet fragrant curry suitable for serving over steamed rice, which helps balance the richness.
Using the Instant Pot significantly reduces cooking time compared to traditional stovetop methods, concentrating flavors and ensuring a hearty texture in a convenient one-pot dish.
The notes specify this recipe is developed for the 6-quart Instant Pot model, which may affect cooking time and volume adjustments if using a different size.
Ingredients
- 1 pound chicken breast cut into bite-sized pieces, boneless skinless
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 3 tablespoons yellow curry paste Thai
- 13.5 ounces coconut milk
- 1 cup white onion sliced
- 1/2 cup carrot diced
- 1 1/2 cup potato diced
- 1 cup chicken stock optional
- rice for serving
Instructions
- Season the chicken with salt and pepper.
- 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.
- 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.
Notes
- Designed for use with a 6-quart Instant Pot; adjustments may be needed for other sizes.
- Chicken stock is optional and can be used to thin the curry if it becomes too thick during cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 321 kcal
% Daily Value*
| Calories | 321kcal | 16% |
| Carbohydrates | 14g | 5% |
| Protein | 20g | 40% |
| Fat | 21g | 32% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 49mg | 16% |
| Sodium | 360mg | 15% |
| Potassium | 751mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 2985IU | 60% |
| Vitamin C | 10.7mg | 12% |
| Calcium | 51mg | 5% |
| Iron | 4.4mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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