Go Back
Homemade Instant Pot Thai Yellow Chicken Curry with Vegetables recipe photo

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 minutes
Cook Time 25 minutes
Total Time 35 minutes
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
 

  1. Season the chicken pieces with the salt and black pepper; set aside.
  2. Set the Instant Pot to Sauté and heat the vegetable oil until shimmering.
  3. Add the yellow curry paste to the hot oil and sauté, stirring, for 2 to 3 minutes until fragrant.
  4. 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.
  5. Secure the lid and set the valve to sealing. Cook on High Pressure for 9 minutes.
  6. Release the pressure using a quick release or natural release, then open the lid carefully.
  7. Stir the curry, adjust seasoning if needed, and serve hot with rice.

Notes

  • This recipe was developed for the 6-quart Instant Pot.