Go Back
Homemade Instant Pot Thai Yellow Chicken Curry with Vegetables photo
Print Recipe Save it for later

Instant Pot Thai Yellow Chicken Curry with Vegetables

This Instant Pot Thai Yellow Chicken Curry is a quick, flavorful delight! Tender chicken and vibrant veggies in a rich coconut sauce, perfect for busy nights.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Thai
Keyword: Comfort Food, Easy, Quick
Servings: 4 servings

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

  • Start by cutting the chicken breasts into bite-sized pieces. Dice the carrots and potatoes, and slice the onions. This ensures everything cooks evenly and quickly.
  • In a bowl, season the chicken pieces with salt and black pepper. This simple step enhances the flavor of the chicken before it goes into the pot.
  • Turn on the Instant Pot and set it to the sauté function. Add the vegetable oil and let it heat up for a minute. Once hot, add the sliced onions and sauté for about 2-3 minutes until they become translucent.
  • Add the seasoned chicken to the pot. Stir in the Thai yellow curry paste, ensuring that the chicken is well coated. Sauté for another 3-4 minutes until the chicken is lightly browned.
  • Next, pour in the coconut milk, stirring to combine. This will create a creamy base for your curry.
  • Add the diced carrots and potatoes to the pot. If you prefer a thinner curry, you can add chicken stock at this stage. Stir everything together for an even distribution of ingredients.
  • Close the Instant Pot lid, ensuring the valve is set to sealing. Set it to cook on high pressure for 8 minutes. This will allow the flavors to meld beautifully while cooking the chicken and vegetables to perfection.
  • Once cooking is complete, perform a quick release of the pressure by carefully flipping the valve to venting. Be cautious of the steam. Once the pressure is released, open the lid and stir the curry.
  • Serve the hot Thai yellow chicken curry over a bed of fluffy rice. This not only adds a delightful texture but also absorbs the delicious sauce.

Equipment

  • Instant Pot
  • Cutting board and knife
  • Measuring spoons
  • Wooden Spoon
  • Serving bowls

Notes

  • Don't have Thai yellow curry paste? Feel free to substitute with red curry paste for a different flavor profile.
  • If you prefer a spicier curry, add a sliced chili or a teaspoon of chili paste when sautéing.
  • For a vegan version, swap the chicken for chickpeas or tofu and use vegetable broth instead of chicken stock.