Instant Pot Chicken Coconut Curry

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

Instant Pot Thai Chicken Coconut Curry

Thai Coconut Curry in an electric pressure cooker or Instant Pot

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

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 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.