Instant Pot Thai Yellow Chicken Curry
The ultimate comfort food that brings the vibrant flavors of Thai cuisine right to your table. Creamy, satisfying, and incredibly easy to prepare, this Instant Pot Thai Yellow Chicken Curry is your go-to for a quick weeknight dinner. Perfect for the entire family, you'll want to make it tonight!
Equipment
- Skillet
- Chef's Knife
- Instant Pot
- Cutting Board
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
Instructions
- Season the chicken with salt and black 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
- This recipe was developed for the 6 quart Instant Pot.