Name: Instant Pot Thai Yellow Chicken Curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
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 cups diced potatoes; 1 cup chicken stock (optional); rice (for serving)

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When my cravings for something vibrant and comforting kick in, I often turn to Instant Pot Thai Yellow Chicken Curry. I remember the first time I stumbled upon this dish; I was exploring the depths of Thai cuisine and was instantly drawn to its warm, inviting aroma. The combination of fragrant spices and tender chicken truly captivates my taste buds every time. It’s not just a meal; it’s an experience! Picture this: you’re back home after a long day, and the thought of indulging in a creamy, flavorful curry fills your heart with joy. The beauty of the Instant Pot Thai Yellow Chicken Curry is that it brings together a perfect balance of spices, vegetables, and protein, all cooked to perfection in under 30 minutes. With this recipe, you can treat yourself to a deliciously satisfying dinner any night of the week, making it a weeknight hero in my kitchen.

Recipe Snapshot

Total Time:
35 mins

Prep Time:
10 mins

Cook Time:
25 mins

Difficulty:
Easy

Calories:
450 kcal

Protein:
30 g

Diet:
Keto, Gluten-Free, Low FODMAP

Fat:
25 g

Tools Used:
Skillet, Chef’s Knife, Instant Pot, Cutting Board

Why Try This Instant Pot Thai Yellow Chicken Curry

Flavor Explosion

One of the standout features of Instant Pot Thai Yellow Chicken Curry is the explosion of flavors it brings to the table. The fragrant yellow curry paste, infused with spices like turmeric and cumin, gives the dish its distinctive taste. Each bite is a delightful journey through the rich and complex notes of Thai cuisine.

Comforting and Satisfying

In times when I crave comfort food, this curry never fails to hit the mark. The creamy texture of the coconut milk combined with tender pieces of chicken and hearty vegetables creates a warm embrace for your taste buds. It’s a dish that feels like a hug in a bowl!

Fast and Convenient

Thanks to the Instant Pot, making Instant Pot Thai Yellow Chicken Curry is incredibly fast and convenient. You can go from prep to table in no time, making it ideal for busy weeknights. It’s a lifesaver, especially when unexpected guests drop by or when you simply want a delicious meal without spending hours in the kitchen.

Endless Customization

This recipe offers endless customization options. You can easily switch things up by adding your favorite vegetables, adjusting the spice level, or even using different proteins if you like. It’s a versatile recipe that can cater to various preferences and dietary needs.

Perfect for Meal Prep

If you’re into meal prepping, you’ll love how well this curry stores. Making a big batch means you can enjoy hearty meals throughout the week. Just reheat it and serve with rice for a quick and satisfying lunch or dinner.

Family-Friendly

The Instant Pot Thai Yellow Chicken Curry is a hit with the whole family. Kids and adults alike are drawn to its comforting flavors, making it a perfect dish for family dinners. It’s a great way to introduce children to new flavors while still being a crowd-pleaser.

What to Gather for Instant Pot Thai Yellow Chicken Curry

Gathering the right ingredients is crucial for a successful curry. Each component plays a part in creating the depth of flavor that makes Instant Pot Thai Yellow Chicken Curry so special. From the aromatic spices to the creamy coconut milk, these ingredients work together to deliver a memorable dish.

1 pound boneless skinless chicken breasts, cut into bite-sized pieces – Tender and juicy, the main protein of this dish.
1/2 teaspoon salt – Essential for enhancing overall flavor.
1/2 teaspoon black pepper – Adds a subtle kick.
2 tablespoons vegetable oil – Used for sautéing the spices and chicken.
3 tablespoons Thai yellow curry paste – The star of the dish, packed with flavor.
13.5 ounces coconut milk – Gives the curry its creamy texture.
1 cup sliced white onions – Adds sweetness and depth.
1/2 cup diced carrots – For color and crunch.
1 1/2 cups diced potatoes – Hearty and filling.
1 cup chicken stock (optional) – To adjust consistency if needed.
Rice for serving – Complements the curry perfectly.

Recipe Steps for Instant Pot Thai Yellow Chicken Curry

Cooking the Instant Pot Thai Yellow Chicken Curry is a simple process that will leave your kitchen smelling amazing. The steps are straightforward, and I’ll guide you through each one. Let’s get started!

Start by seasoning the chicken pieces with salt and black pepper. This is a crucial step that ensures the meat is flavorful from the inside out. You want to coat each piece evenly, so take your time here.
Next, set your Instant Pot to the Sauté setting and pour in the vegetable oil. Wait until the oil is hot (you’ll see a shimmer on the surface) before adding the curry paste. Sauté the paste for about 2 to 3 minutes, stirring frequently. This releases the aromatic oils and enhances the flavor.
Now, it’s time to add the seasoned chicken to the pot. Stir well to coat each piece with the curry paste. Add the coconut milk, onions, carrots, and potatoes next. Mix everything together until well combined.
If the mixture seems too thick, you can add some chicken stock to achieve your desired consistency. This is optional, but it helps if you prefer a lighter curry. Make sure to stir everything thoroughly to incorporate all the flavors.
Once everything is well mixed, secure the lid on your Instant Pot. Make sure to seal the vent to create pressure. Set the Instant Pot to cook on high pressure for 9 minutes. This short cooking time ensures the chicken remains juicy and tender.
After the cooking time is up, you can either use a quick release or let it naturally release. A quick release is great if you’re in a hurry, but I recommend letting it sit for a few minutes to allow the flavors to meld.
Carefully remove the lid once the pressure has released. Your Instant Pot Thai Yellow Chicken Curry should be bubbling and fragrant. Give it a gentle stir to mix everything together before serving.
To serve, ladle the curry over a bed of fluffy rice. This pairing is classic and allows you to soak up all that delicious sauce!

Things Worth Knowing

Adjusting Spice Levels: If you prefer your curry spicier, consider adding fresh chopped chilies or a pinch of cayenne pepper when cooking.
Choosing the Right Chicken: For the best texture, use fresh chicken. Frozen chicken can release excess water, affecting the curry’s consistency.
Enhancing Flavors: Don’t hesitate to add additional spices like ginger or lemongrass to elevate the flavor profile.
Vegetable Variations: Feel free to mix in other vegetables like bell peppers or peas for added color and nutrition.

Tips for Success

To ensure your Instant Pot Thai Yellow Chicken Curry turns out perfectly, here are some essential tips:

Storage: Store any leftovers in an airtight container in the fridge for up to three days.
Freezing: You can freeze the curry for up to three months. Just thaw in the refrigerator overnight before reheating.
Pairing: Serve with jasmine rice or noodles for a complete meal.
Presentation: Garnish with fresh cilantro or green onions for a pop of color and flavor.
Serving Size: This recipe easily serves six, making it perfect for family dinners or meal prep.

Great Combinations for Instant Pot Thai Yellow Chicken Curry

When it comes to serving the Instant Pot Thai Yellow Chicken Curry, the possibilities are endless. Here are some delightful options for pairing:

Steamed Jasmine Rice: A classic choice that complements the rich flavors of the curry.
Crusty Bread: Serve with a loaf of crusty bread to soak up the delicious sauce.
Fresh Salad: A light, refreshing salad can balance the heaviness of the curry.
Spring Rolls: Appetizers like Thai spring rolls make for a great start to your meal.
Seasonal Vegetables: Pair with seasonal sides like grilled asparagus or sautéed greens for added nutrition.
Family Gatherings: This dish fits perfectly into family dinners or gatherings, bringing everyone together around the table.
Weeknight Dinner: Ideal for a quick weeknight meal, ensuring everyone leaves satisfied.

FAQ

While fresh chicken is preferred for the best texture and flavor, you can use frozen chicken if necessary. However, you may need to increase the cooking time by a few minutes to ensure the chicken is fully cooked. Just make sure to cut the frozen chicken into smaller pieces to help it cook evenly.

If you’re looking for a substitute for coconut milk, you can use heavy cream or a mixture of milk and cream to achieve a similar creaminess. For a dairy-free option, try almond milk or soy milk, though the flavor may vary slightly. Keep in mind that coconut milk adds a distinct flavor to the curry, so the overall taste might be different with other substitutes.

The spice level of the Instant Pot Thai Yellow Chicken Curry can be adjusted based on your preferences. The yellow curry paste used in this recipe is generally milder than red or green curry pastes. If you prefer more heat, consider adding fresh chilies or extra curry paste while cooking. Always taste as you go to find the perfect balance for your palate!

Absolutely! One of the great things about the Instant Pot Thai Yellow Chicken Curry is its versatility. You can add a variety of vegetables such as bell peppers, peas, or even spinach to enhance the dish’s nutritional value and flavor. Just be sure to adjust the cooking time accordingly for any additional ingredients.

Conclusion

The Instant Pot Thai Yellow Chicken Curry is truly a delightful dish that encapsulates the richness of Thai flavors and the convenience of modern cooking. With its creamy texture and vibrant ingredients, it’s a meal that can make any weeknight feel special. I encourage you to try this recipe and share it with your loved ones. Trust me, it’s a dish that will quickly become a favorite in your home!