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Instant Pot Thai yellow chicken curry in a bowl and a fork on a napkin.
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5 from 4 votes

Instant Pot Thai Yellow Chicken Curry with Vegetables

You can make a flavorful Thai Yellow Chicken Curry in your Instant Pot.
Course Main Course
Cuisine Thai
Keyword Instant Pot Recipes, yellow curry
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Calories 321kcal
Author Stephanie Manley

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 cup diced potatoes
  • 1 cup chicken stock optional
  • rice for serving

Instructions

  • Season the chicken with salt and 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.

Recipe Tips

This recipe was developed for the 6 quart Instant Pot.

Nutrition

Calories: 321kcal | Carbohydrates: 14g | Protein: 20g | Fat: 21g | Saturated Fat: 16g | Cholesterol: 49mg | Sodium: 360mg | Potassium: 751mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2985IU | Vitamin C: 10.7mg | Calcium: 51mg | Iron: 4.4mg
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