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Instant Pot® Red Thai Curry Chicken
Instant Pot® Red Thai Curry Chicken
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Quick and flavorful Thai red curry with chicken, coconut milk, bell peppers, and jasmine rice.
Ingredients:
  • 1 tablespoon cooking oil
  • 2 tablespoons red curry paste, or more to taste
  • 1.5 pounds thin chicken breasts, cut into 1-inch strips
  • 1 (14 ounce) can unsweetened light coconut milk
  • 1 tablespoon fish sauce, or more to taste
  • 1 tablespoon palm sugar
  • 1 cup sliced yellow onion
  • 1 cup sliced red bell pepper
  • 1 cup sliced yellow bell pepper
  • 1 cup sliced orange bell pepper
Instructions:
  • Preheat a multi-functional pressure cooker (like Instant Pot®) on Saute mode. Add oil and red curry paste, saute for 30 seconds. Add chicken, coat with curry paste, pour in coconut milk. Seal the lid, set to high pressure for 2 minutes following the manufacturer's guidelines. Let it come to pressure for 10 to 15 minutes.
  • Follow the manufacturer's instructions to naturally release pressure for 10 to 40 minutes.
  • - Uncover and gently mix in the fish sauce and palm sugar. Add in the onion and bell peppers, stirring until thoroughly mixed. Switch to Saute mode. Allow the curry to come to a gentle boil and let it simmer for just 2 to 3 minutes to maintain the vegetables' crunchiness.

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