Instant Pot Thai Chicken

The dish that always transports me back to the vibrant streets of Thailand is none other than Instant Pot Thai Chicken. Each time I prepare it, I can almost hear the bustling markets and smell the fragrant spices wafting through the air. This recipe holds a special place in my heart, as it combines the essence of my favorite Thai flavors in a wonderfully convenient way. I remember the first time I made it; I was mesmerized by how easy it was to whip up such a flavorful meal. The combination of tender chicken, aromatic spices, and creamy coconut milk creates a symphony of tastes that dances on the palate. I can confidently say that once you try this dish, it will become a staple in your kitchen too!

Instant Pot Thai Chicken Shopping List

When it comes to making the perfect Instant Pot Thai Chicken, the ingredients are key to achieving that authentic flavor. Each element plays a crucial role in creating a harmonious blend of taste and texture. You’ll find that the combination of fresh produce, spices, and quality proteins work together beautifully.

• 1 pound chicken breast – A lean protein that absorbs the flavors beautifully and remains tender when cooked in the Instant Pot.
• 2 teaspoons curry powder – This spice blend is essential for that characteristic Thai flavor.
• 1/2 teaspoon salt – Enhances all the other flavors in the dish.
• 1/2 teaspoon black pepper – Adds a subtle heat to balance the dish.
• 1/4 teaspoon chili powder – Gives the dish a mild kick without overpowering the other flavors.
• 1/2 medium red onion, diced – Adds sweetness and depth when sautéed.
• 1 large red bell pepper – Brings a sweet crunch and vibrant color to the dish.
• 1 small jalapeno pepper – Provides a bit of heat; adjust according to your preference.
• 1 tablespoon avocado oil – Perfect for sautéing; it has a high smoke point and a mild flavor.
• 2 teaspoons minced garlic – Gives a fragrant aroma that complements the spices.
• 1 teaspoon fresh ginger, grated – Adds warmth and a slight sweetness to the dish.
• 8 ounces snow peas – Provides a lovely crunch and vibrant color.
• 14 ounces coconut milk, canned, light or regular – The creamy base that ties all the flavors together.
• 1 tablespoon cornstarch – Helps to thicken the sauce, giving it a velvety texture.
• 1/2 cup fresh basil – Adds a burst of freshness at the end.
• 3 cups white rice, cooked for serving – The perfect accompaniment to soak up the delicious sauce.

Recipe Directions for Instant Pot Thai Chicken

Cooking Instant Pot Thai Chicken is a delightful process that fills your kitchen with enticing aromas. Follow these simple steps to create a mouthwatering meal. Trust me; you’ll be amazed at how quickly this dish comes together!

1. Begin by dicing the chicken into bite-sized pieces and placing them in a bowl. This not only helps with cooking evenly but also makes it easier to eat. In a small bowl, stir together the curry powder, salt, black pepper, and chili powder. Sprinkle this mixture over the chicken and toss to coat well. Set the chicken aside to marinate for a few moments while you prepare the vegetables.

2. Next, take the red onion and dice it finely. Then, slice the red bell pepper into strips. For the jalapeno, carefully remove the seeds and membranes and finely dice it. This process releases the heat and makes the dish more enjoyable.

3. In your Instant Pot, add the avocado oil and set the pot to the sauté setting. Once hot, add the diced onion, garlic, ginger, and jalapeno. Cook for about 3 to 4 minutes, stirring frequently, until the onions and peppers soften and become fragrant. This step is crucial as it builds the foundation of flavors.

4. Now, add the marinated chicken to the pot. Sauté for a couple of minutes until the outside begins to brown. Be sure to stir occasionally to avoid sticking and ensure even cooking.

5. Once the chicken is browned, add the sliced bell pepper and snow peas to the pot. Continue to cook for another 5 to 6 minutes or until the chicken is fully cooked through and the vegetables are tender yet still crisp.

6. In a separate small bowl or liquid measuring cup, whisk together the coconut milk and cornstarch until combined smoothly. Pour this mixture into the pot with the chicken and stir well to incorporate. Allow it to cook for an additional 4 to 5 minutes, stirring frequently until the sauce thickens. You’ll know it’s ready when it has a luscious, velvety consistency.

7. Finally, stir in the fresh basil and give it a taste. If necessary, adjust the seasoning with additional salt and pepper. Once seasoned to your liking, remove the pot from heat.

8. Serve the Instant Pot Thai Chicken hot over a bed of creamy, cooked white rice. Enjoy every bite of this delightful meal packed with flavor!

Helpful Hints

Cooking the Instant Pot Thai Chicken can be a breeze with these tips to help you maximize flavor and efficiency.

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to three days. Just reheat gently on the stove or in the microwave.
• Freezing: You can freeze the cooked Instant Pot Thai Chicken for up to three months. Thaw overnight in the refrigerator before reheating.
• Pairing: This dish pairs wonderfully with a side of steamed broccoli or a fresh cucumber salad for a refreshing crunch.
• Serving Suggestions: Consider serving it with a sprinkle of chopped peanuts or a wedge of lime for an added burst of flavor.
• Rice Options: Feel free to swap white rice for brown rice or even quinoa for a healthier alternative.

Great Combinations for Instant Pot Thai Chicken

When it comes to serving Instant Pot Thai Chicken, there are numerous delightful combinations to enhance your meal experience. Here are some ideas:

• Steamed Jasmine Rice: The classic pairing that soaks up all the flavors beautifully.
• Cucumber Salad: A refreshing side that balances the richness of the coconut milk.
• Fresh Spring Rolls: Light and crispy rolls make for a wonderful appetizer alongside this dish.
• Roasted Vegetables: Consider roasting seasonal vegetables like carrots and zucchini to serve on the side.
• Perfect for Gatherings: This dish is ideal for family dinners, potlucks, and celebrations, bringing an exotic flair to any occasion.
• Meal Prep Friendly: It’s a great option to prepare in advance, making it easy to grab a quick meal throughout the week.

FAQ

Conclusion

The Instant Pot Thai Chicken is truly a special dish that brings the vibrant taste of Thailand into your home. Its quick preparation and delightful flavors make it perfect for any day of the week. I encourage you to try this recipe and share it with loved ones; it’s bound to become a favorite!

Instant Pot Thai Chicken

The ultimate comfort food, Instant Pot Thai Chicken combines tender chicken and aromatic spices with creamy coconut milk for a deliciously satisfying meal. Perfect for busy weeknights, this easy recipe is sure to become a family favorite. Try it tonight!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Dinner

Cuisine Thai

Servings 6 servings

Calories 350 kcal

Equipment

• Skillet
• Cutting Board
• Whisk
• Wooden Spoon
• Grater
• Chef's Knife

Ingredients

  

• 1 pound chicken breast
• 2 teaspoons curry powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon chili powder
• 1/2 medium red onion, diced
• 1 large red bell pepper
• 1 small jalapeno pepper
• 1 tablespoon avocado oil
• 2 teaspoons minced garlic
• 1 teaspoon fresh ginger, grated
• 8 ounces snow peas
• 14 ounces coconut milk, canned, light or regular
• 1 tablespoon cornstarch
• 1/2 cup fresh basil
• 3 cups white rice, cooked for serving

Instructions

 

• Dice chicken into bite-sized pieces and place in a bowl. In a small, stir together the curry, salt, pepper, and chili powder. Sprinkle over the chicken and toss to coat. Set aside. Dice the red onion and slice the bell pepper. Remove the seeds and the membrane from the jalapeno and finely dice.
• Add the avocado oil to a large skillet over medium heat. Add the onion, garlic, ginger, and jalapeno pepper. Cook for 3-4 minutes, stirring frequently, until the onion and peppers are softened and fragrant.
• Add the chicken to the skillet, and cook for a couple of minutes until the outside begins to brown. Add the bell pepper and snow peas and continue cooking for another 5-6 minutes or until the chicken is cooked through.
• Whisk the coconut milk and cornstarch together in a small bowl or liquid measuring cup. Pour into the skillet with the chicken, and cook for another 4-5 minutes, stirring often, until the sauce is thickened. Stir in the fresh basil and remove from the heat. Taste and season with additional salt and pepper, if desired.
• Serve over hot, cooked rice. Enjoy!

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to three days. Just reheat gently on the stove or in the microwave.

Keyword easy Thai dinner, Instant Pot meals, Quick Chicken Recipes, Thai chicken recipe

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Meet Olivia Bennett

For me, cooking is about connection. Whether I’m making a quick breakfast or a three course dinner, I focus on the feeling the food gives you. I love the entire process of food blogging, from chopping the first onion to adjusting the lighting for the final photo. I’m the one who reminds the team to slow down and really taste the food as we go, ensuring every recipe has that “home-cooked” warmth.