Instant Pot Chicken in Thai Green Curry Stew

Thai green curry stew is great to serve with steaming boiled rice. Curry soaked chicken gives a mouth-pleasing effect.

Instant Pot Chicken in Thai Green Curry Stew
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Thai
Keyword: Chicken in Thai Green Curry Stew, chicken thighs, darkish beer
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
  • 3 tbsp butter
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 3 tbsp all purpose flour
  • 4 lb chicken thighs boneless
  • 2 tbsp olive oil
  • 1 small yellow bell pepper chopped
  • 1 small pink bell pepepr
  • 1 stalk celery diced
  • 1 medium onion chopped
  • 1 bok choy chooped
  • 2 garlic cloves minced
  • 1 bay leaf
  • 1 tsp marjoran
  • 1 (8 oz.) can Thai green curry sauce
  • 1 (12 oz.) bottle darkish beer
  • 1/2 cup rooster broth
  • 2 tsp soy sauce
  • Mix garlic powder with 3 tbsp flour, salt, and cayenne pepper in a ziplock bag.
  • Add chicken thighs to the flour mixture and shake well to coat.
  • Heat oil in a deep frying pan. Fry coated chicken until golden brown.
  • Transfer the chicken to a plate lined with paper towel and set it aside.
  • Add all the remaining ingredients to the Instant Pot cooking pot.
  • Secure the lid and cook at “Manual” function for 20 minutes at high pressure.
  • Release the pressure naturally and remove the lid.
  • Mix remaining flour with butter in a bowl to make its roux.
  • Add this mixture to the Instant Pot.
  • Place chicken in the cooker and cook on “Sauté” function until sauce thickens.
  • Serve warm.
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