If you love cozy, aromatic curries that come together with minimal fuss, this Instant Pot Thai Yellow Chicken Curry with Vegetables is for you. It’s creamy, slightly sweet, and warming thanks to fragrant yellow curry paste and coconut milk. Vegetables bulk up the dish for a complete weeknight meal, and the Instant Pot makes everything fast without sacrificing depth of flavor. Below you’ll find a friendly intro, ingredient notes, step-by-step instructions, and serving tips to get this dinner on the table quickly.

Why you’ll love this recipe

This Instant Pot Thai Yellow Chicken Curry with Vegetables hits the sweet spot between weeknight-easy and restaurant-worthy. It’s made with simple pantry staples, cooks fast thanks to pressure, and uses a one-pot approach that means fewer dishes. The gentle warmth of yellow curry paste lets aromatic coconut milk shine, and the mix of potatoes, carrots, and onions makes each bite satisfying.

Ingredients

Use the ingredient list below exactly as written for best results.

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

Notes on ingredients

Chicken: Use boneless skinless chicken breasts and cut into uniform bite-sized pieces so they cook evenly in the Instant Pot.
Yellow curry paste: This brings a milder, aromatic curry flavor compared to red or green pastes. Use a quality Thai yellow curry paste for the best flavor.
Coconut milk: Shake the can before opening. Full-fat coconut milk gives the creamiest texture.
Chicken stock (optional): Add the stock if you prefer a looser sauce. If you skip it, the curry will be thicker and more concentrated.
Vegetables: Carrots and potatoes hold up well under pressure and make the dish hearty. Dice them to roughly the same size for even cooking.

Equipment

6-quart or larger Instant Pot or electric pressure cooker
Wooden spoon or silicone spatula
Sharp knife and cutting board
Measuring spoons and cups

Step-by-step instructions

Follow these rewritten, clear steps that keep the original recipe order and ingredient amounts intact.

Prepare the chicken: Pat the 1 pound boneless skinless chicken breasts dry and cut them into bite-sized pieces. Season the pieces evenly with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Set aside.
Set the Instant Pot to Sauté: Add 2 tablespoons vegetable oil to the inner pot and heat using the Sauté function until the oil is shimmering.
Sear the chicken: Add the seasoned chicken pieces to the hot oil in a single layer as much as possible. Sear for 2–3 minutes, stirring occasionally, until the outside is lightly browned but not fully cooked through. You may need to do this in batches to avoid overcrowding. Remove the chicken to a plate and set aside.
Sauté the curry paste and onion: Into the hot oil still in the pot, add 3 tablespoons Thai yellow curry paste and 1 cup sliced white onions. Stir constantly for 1–2 minutes so the curry paste becomes fragrant and the onions start to soften. This helps bloom the spices and build flavor.
Add liquids: Pour in 13.5 ounces coconut milk and, if using, 1 cup chicken stock. Stir well to combine, scraping up any browned bits from the bottom of the pot so the mixture is uniform.
Add vegetables and chicken: Return the seared chicken to the pot along with 1/2 cup diced carrots and 1 1/2 cup diced potatoes. Give everything a good stir to distribute the curry sauce evenly over the ingredients.
Seal and pressure cook: Secure the Instant Pot lid and set the valve to Sealing. Cook on High Pressure for 5 minutes. The short cook time is enough since the chicken is cut into bite-sized pieces and the vegetables are diced relatively small.
Release pressure: When the cooking cycle finishes, carefully perform a quick release by moving the valve to Venting. Once the steam has fully escaped and the pin drops, open the lid.
Check and finish: Stir the curry and check the chicken and vegetables for doneness. If you want a thicker sauce, set the pot to Sauté and simmer for 2–3 minutes to reduce the liquid slightly, stirring frequently. Taste and adjust seasoning with more salt or pepper if needed.
Serve: Spoon the Instant Pot Thai Yellow Chicken Curry with Vegetables over hot rice and serve immediately.

Timing

Prep time: 10–15 minutes (includes cutting chicken and vegetables)
Sauté/sear: 5–7 minutes
Pressure cook: 5 minutes
Release and finish: 5 minutes
Total time: About 25–35 minutes

Serving suggestions

Serve this Instant Pot Thai Yellow Chicken Curry with Vegetables over steamed jasmine or basmati rice to soak up the creamy sauce. For brightness, add a squeeze of lime juice or a sprinkle of chopped fresh cilantro right before serving. A side of quick cucumber salad or steamed greens balances the richness.

Make-ahead and storage

This curry stores well. Let it cool to room temperature, then refrigerate in an airtight container for up to 3 days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally. If the sauce thickens in the fridge, loosen with a splash of water or additional coconut milk when reheating. You can also freeze the curry for up to 2 months—thaw overnight in the refrigerator before reheating.

Tips for success

Trim and cut the chicken into uniform pieces to ensure even cooking.
Don’t skip blooming the curry paste—sautéing it with the onion releases big flavor.
If your Instant Pot shows a burn notice, press Cancel, stir to loosen any stuck bits, add a couple tablespoons of water or stock, then resume cooking.
Adjust the curry paste amount if you prefer milder or stronger curry notes; the recipe calls for 3 tablespoons which yields a nicely balanced flavor.

Nutrition snapshot

This Instant Pot Thai Yellow Chicken Curry with Vegetables is a balanced, protein-forward meal with healthy fats from coconut milk and filling starch from potatoes and rice. Exact nutrition will vary based on portion sizes and whether you use the optional chicken stock.

Final thoughts

Instant Pot cooking makes it easy to enjoy vibrant Thai flavors any night of the week. This Instant Pot Thai Yellow Chicken Curry with Vegetables is creamy, comforting, and simple to put together—perfect for busy weeknights or batch-cooking for the week ahead. Once you’ve tried it, you’ll find yourself reaching for this recipe again and again when you want a cozy, satisfying meal on the table fast.

Instant Pot Thai Yellow Chicken Curry with Vegetables

A creamy, aromatic Thai yellow chicken curry made quickly in the Instant Pot with potatoes, carrots, and onions.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings: 6 servings

Ingredients Equipment Method Notes

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 white onion sliced
1/2 cup carrots diced
1 1/2 cups potatoes diced
1 cup chicken stock optional, add if curry seems too thick
rice for serving

Equipment

6-quart Instant Pot
Measuring cups and spoons
Knife
Cutting Board
Wooden spoon or spatula

Method

Season the chicken pieces with the salt and black pepper; set aside.
Set the Instant Pot to Sauté and heat the vegetable oil until shimmering.
Add the yellow curry paste to the hot oil and sauté, stirring, for 2 to 3 minutes until fragrant.
Add the seasoned chicken, coconut milk, sliced onion, diced carrots, and diced potatoes to the pot; stir to combine. If the mixture looks very thick, add up to 1 cup of chicken stock.
Secure the lid and set the valve to sealing. Cook on High Pressure for 9 minutes.
Release the pressure using a quick release or natural release, then open the lid carefully.
Stir the curry, adjust seasoning if needed, and serve hot with rice.