5.0 from 12 votes
Instant Pot Thai Yellow Chicken Curry with Vegetables
You can make a flavorful Thai Yellow Chicken Curry in your Instant Pot.
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 6
Calories: 321 kcal
Course:
Main Course
Cuisine:
Thai
Ingredients
- 1 pound boneless skinless chicken breasts cut into bite-sized pieces
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
- 3 tablespoons Thai yellow curry paste
- 13.5 ounces coconut milk
- 1 cup sliced white onions
- 1/2 cup diced carrots
- 1 1/2 cup diced potatoes
- 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.
Cup of Yum
Notes
- This recipe was developed for the 6 quart Instant Pot.
- This recipe was developed for the 6 quart Instant Pot.
Nutrition Information
Calories
321kcal
(16%)
Carbohydrates
14g
(5%)
Protein
20g
(40%)
Fat
21g
(32%)
Saturated Fat
16g
(80%)
Cholesterol
49mg
(16%)
Sodium
360mg
(15%)
Potassium
751mg
(21%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
2985IU
(60%)
Vitamin C
10.7mg
(12%)
Calcium
51mg
(5%)
Iron
4.4mg
(24%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 321
% 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.