Instant Pot Chicken Coconut Curry

Name: Instant Pot Thai Chicken Coconut Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 3 large carrots (peeled and sliced into 1/2 inch rounds); 1 large onion (diced); 1 Bell Pepper (Any color - diced); 4 cloves garlic (whole); 1 Tablespoon olive oil; 2 Tablespoons curry powder; 1/2 teaspoon ginger powder; 1 teaspoon dried cilantro or 3 Tablespoons fresh cilantro; 1 teaspoon dried Basil for 3 Tablespoons fresh Basil; 1/4 Cup soy sauce or coconut aminos; 1 Tablespoon oyster sauce; 1 15 ounce can coconut milk; 2 Tablespoons Sugar; 3 chicken frozen or fresh boneless skinless chicken thighs; 3 Cups frozen green beans or mixed vegetables; Optional - hot chili pepper- add more or less depending on desired heat preference.

Need a curry in a hurry?!?! This Instant Pot Chicken Coconut Curry recipe comes together quickly and tastes delicious! You can also make this in an electric pressure cooker with the same cook times.

What you need

3 Large Carrots – peeled and sliced into 1/2 inch rounds

1 Large Onion – diced

1 Bell Pepper – Any color – diced

4 Cloves Garlic

1 Tablespoon Olive Oil

2 Tablespoons Curry Powder

1/2 teaspoon Ginger Powder

1 teaspoon Dried Cilantro or 3 Tablespoons Fresh Cilantro

1 teaspoon Dried Basil for 3 Tablespoons Fresh Basil

1/4 Cup Soy Sauce or Coconut Aminos

1 Tablespoon Oyster Sauce

1 15 ounce can Coconut Milk

2 Tablespoons Sugar

3 Chicken Frozen or Fresh Boneless Skinless Chicken Thighs

3 Cups frozen Green Beans or Mixed Vegetables

Optional – Hot Chili Pepper- add more or less depending on desired heat.

Instructions

Turn electric pressure cooker to the Saute setting and add the carrots, onions, bell peppers, garlic, olive oil, curry powder, ginger, dried cilantro and basil and stir until the vegetables begin to soften. Add soy sauce, oyster sauce, coconut milk, sugar and stir. Add frozen green beans, chicken thighs and hot pepper if you are adding it.

If you are using frozen chicken – Cook on high pressure for 15 minutes with a quick pressure release.

If you are using thawed chicken then cook on high pressure for 8 minutes.

Shred chicken when done cooking then add back into curry and serve over rice.

Print Recipe

5 from 1 vote

Instant Pot Thai Chicken Coconut Curry

Thai Coconut Curry in an electric pressure cooker or Instant Pot

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Main Dish, Soup

Cuisine: Chicken, Curry, Dinner, Thai, vegetables

Keyword: 30 minute, Bell Peppers, carrots, Chicken, Coconut, Curry, Dinner, Easy Recipes, Instant Pot, Thai

Servings: people

Ingredients

3 large carrots peeled and sliced into 1/2 inch rounds
1 large onion diced
1 Bell Pepper Any color - diced
4 cloves garlic whole
1 Tablespoon olive oil
2 Tablespoons curry powder
1/2 teaspoon ginger powder
1 teaspoon dried cilantro or 3 Tablespoons fresh cilantro
1 teaspoon dried Basil for 3 Tablespoons fresh Basil
1/4 Cup soy sauce or coconut aminos
1 Tablespoon oyster sauce
1 15 ounce can coconut milk
2 Tablespoons Sugar
3 chicken frozen or fresh boneless skinless chicken thighs
3 Cups frozen green beans or mixed vegetables
Optional - hot chili pepper- add more or less depending on desired heat preference.

Instructions

Turn electric pressure cooker to the Saute setting and add the carrots, onions, bell peppers, garlic, olive oil, curry powder, ginger, dried cilantro and basil and stir until the vegetables begin to soften. Add soy sauce, oyster sauce, coconut milk, sugar and stir. Add frozen green beans, chicken thighs and hot pepper if you are adding it. If you are using frozen chicken - Cook on high pressure for 15 minutes with a quick pressure release. If you are using thawed chicken then cook on high pressure for 8 minutes. Shred chicken when done cooking then add back into curry and serve over rice.