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4.58 from 14 votes

Instant Pot Vietnamese Chicken Curry

Course Main Course
Cuisine Asian
Keyword chicken thighs, coconut milk, Vietnamese Chicken Curry
Prep Time 7 minutes
Cook Time 19 minutes
Total Time 26 minutes
Servings 4
Calories 1680kcal

Ingredients

  • 1 1/2 lb chicken thighs boneless, skinless
  • 13.5 oz coconut milk
  • 3 potatoes peeled and cut into large bite size pieces
  • 1/2 onion dices
  • 2 1/1 tbsp Madras Yellow Curry Powder
  • 2 tbsp fish sauce
  • 1 tsp kosher salt
  • 1 tbsp coconut oil
  • 1 stalk lemongrass cut into 3 inch pieces and pounded
  • 3 carrots peeled and chopped
  • 3 garlic cloves finely minced
  • 1/2 tbsp fresh grated ginger
  • 2 tsp granulated sugar
  • 1/2 tbsp chopped bay leaf
  • 1 1/2 tbsp all purpose flour
  • cilantro to garnish

Instructions

  • Add Madras curry powder, kosher salt, garlic cloves, grated ginger and chicken thighs in a large bowl. Marinate for about an hour.
  • Add coconut oil in the inner pot of Instant pot and sauté for about 2 minutes.
  • Add marinated chicken in the Instant pot and cook for about 5 minutes.
  • Now, add onions and sauté for about 3 minutes.
  • Then, add flour and sauté for about 3 more minutes. Mix well.
  • Add coconut milk, madras curry powder, fish sauce, sugar, bay leaf and lemongrass. Mix well.
  • Close the lid and press the “Manual” button.
  • Cook for about 2 minutes on HIGH pressure and release the pressure naturally through the steam vent.
  • Open the lid and add potatoes and carrots. 
  • Then, again close the lid and press the “Manual” button. 
  • Cook for about 4 minutes on HIGH pressure and release the pressure naturally through the steam vent.
  • Open the lid, dish out and garnish with cilantro.
  • Serve and enjoy!

Nutrition

Calories: 1680kcal