Instant Pot Marinated Chicken Curry

An authentic version of Vietnamese chicken curry… Marinated chicken thighs are simmered in a flavorsome sauce with coconut milk, lemongrass, onion, curry powder and fish sauce.

Instant Pot Marinated Chicken Curry
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Vietnamese
Keyword: chicken thighs, Marinated Chicken Curry, scallions
Prep Time: 20 minutes
Cook Time: 16 minutes
Total Time: 36 minutes
Servings: 8
Ingredients
  • 5 garlic cloves minced finely
  • 1 tbsp fresh ginger grated
  • 1 tbsp yellow curry powder
  • salt as required
  • 3 lb skinless, boneless chicken thighs cut into pieces
  • 2 tbsp coconut oil
  • 1 large onion chopped
  • 3 tbsp all purpose flour
  • 2 stalks fresh lemongrass sliced and pounded
  • 4 tbsp yellow curry powder
  • 4 tbsp fish sauce
  • 4 tbsp granulated sugar
  • salt as required
  • 2 (13½-ounce) cans coconut milk
  • 6 red potatoes peeled and cut into bite sized pieces
  • 6 medium carrots peeled and cut into bite sized pieces
  • 2 scallions (green part) chopped
Instructions
  • For the marinade: place all the ingredients except the chicken breasts in a large bowl and mix until well combined.
  • Add the chicken pieces and coat with marinade generously.
  • Refrigerate to marinate for about 1-2 hours.
  • Add the oil in the Instant Pot and select “Sauté”. Now, add the chicken pieces and cook or about 5 minutes. 
  • With the spoon, push the chicken to one side of the pot.
  • In the pot, add the onions and cook for about 3 minutes.
  • Stir in the flour and cook for about 2 minutes, stirring continuously.
  • Select “Cancel” and stir in the lemongrass pieces, curry powder, fish sauce, sugar and coconut milk.
  • Secure the lid and turn to “Seal” position.
  • Cook on “Manual” with “High Pressure” for about 2 minutes. 
  • Press “Cancel” and allow a natural release for about 5 minutes and then, do a quick release.
  • Carefully, remove the lid and add the potatoes and carrots.
  • Secure the lid and turn to “Seal” position.
  • Cook on “Manual” with “High Pressure” for about 4 minutes. 
  • Press “Cancel” and allow a natural release for about 5 minutes and then, do a quick release.
  • Carefully, remove the lid and serve hot with the garnishing of scallions.
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Hotel? Trivago
Instant Pot Recipes? Corrie Cooks

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