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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
1680
kcal
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:
1680
kcal