Instant Pot Chicken Curry Thai

Course lunch, Main Course
Cuisine Thai
Keyword chicken, Chicken Curry Thai, vegetables
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Calories 482kcal


  • 4 chicken breasts boneless
  • 4 tbsp Thai red curry paste
  • 800 ml coconut milk
  • 4 tbsp brown sugar
  • 6 tbsp fish sauce
  • 6 tsp lime juice
  • 8 cup vegetables sliced


  • Add chicken breasts, Thai red curry paste, coconut milk, fish sauce and brown sugar in an instant pot.
  • Cook for about 8-9 minutes on “High” pressure.
  • Release the pressure immediately.
  • Take out the chicken breasts from the pot and put it aside.
  • Select sauté and add lime juice and sliced vegetable. Sauté it for 2-3 minutes.
  • Slice the chicken and again put it back in the pot.
  • Garnish with coriander and red chili and serve with white rice.


Calories: 482kcal