Instant Pot Thai Yellow Chicken Curry with Vegetables

Thai Yellow Chicken Curry with Vegetables is a hearty and flavorful meal. This dish is rich and mildly spicy. Plus it’s quick and easy to make in an Instant Pot.

Thai yellow chicken curry with vegetables in a metal serving dish.

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The Instant Pot is one of the most diverse kitchen appliances there are out there. You can make all sorts of food in your instant pot; you can prepare a pot roast, chili, beef stew, macaroni and cheese, and much, much more.

This recipe for curry has become one of my go-to recipes. I love how simple it is to prepare. After my workplace was flooded, lunch options became sparse.

I love Thai curry. Thanks to a co-worker who used to work at a Thai restaurant, she gave me an idea of how to get the flavor you need.

Thai Yellow Chicken Curry

How do you make delicious restaurant-style Thai curry? You use what the restaurants use. If you live near an Asian store, Mae Ploy Thai Yellow Curry Paste tastes just like a restaurant.

This curry paste is super easy to use, and it tastes incredible. I have used yellow curry paste numerous times in chicken curry and I have used it in a butternut squash soup as well.


This recipe contains a few simple ingredients. You will need some vegetable oil, yellow curry paste, vegetables, and coconut milk (soy milk will also work, but it won’t have the same flavor of coconut milk.)

If you like your curry thinner, you may want to add some additional chicken stock.

For this curry, I use potatoes, carrots, and onions. You could use other vegetables if you like.

This curry reheats very well. I have begun to take it to work and reheat it there several days a week.

I hope you give this Instant Pot Thai Chicken Curry recipe a try. It is so easy to make and I know you are going to enjoy this one.

Thai yellow chicken curry with potatoes and carrots in a serving dish.

Best Instant Pot Recipes

Easy Chicken Dinners

Be sure to check out more of my easy Instant Pot recipes and main dish recipes.

Thai yellow chicken curry with vegetables in a metal serving dish.

Instant Pot Thai Yellow Chicken Curry with Vegetables

You can make a flavorful Thai Yellow Chicken Curry in your Instant Pot.
5 from 4 votes
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Course: Main Course
Cuisine: Thai
Keyword: Instant Pot Recipes, yellow curry
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6
Calories: 321kcal


  • 1 pound chicken breast cut into bite-sized pieces
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 3 tablespoons Thai yellow curry paste
  • 13.5 ounces coconut milk
  • 1 cup chicken stock optional
  • 1 cup white onion sliced
  • 1/2 cup carrot diced
  • 1 1/2 cup potato diced


  • Season bite-sized pieces of chicken with salt and pepper. Set the Instant Pot to saute, and add 2 tablespoons of vegetable oil. When the oil has heated add 2 to 3 tablespoons of Thai curry paste. Heat the Thai curry paste in the Instant Pot for 2 to 3 minutes. Add the chicken and coconut milk. Add onions, carrots, potatoes to the pot. If desired you may want to add some chicken stock to the curry so it has a thinner consistency. Manually set the Instant Pot for 9 minutes on high. You can use either a quick release or a natural release. Serve with rice if desired.


This recipe was developed for the 6 quart Instant Pot.


Calories: 321kcal | Carbohydrates: 14g | Protein: 20g | Fat: 21g | Saturated Fat: 16g | Cholesterol: 49mg | Sodium: 360mg | Potassium: 751mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2985IU | Vitamin C: 10.7mg | Calcium: 51mg | Iron: 4.4mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of's Dining Out in the Home, and's Dining Out in the Home 2.

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Reader Interactions


  1. Bart Merrill

    You could add a couple of cloves of garlic, a tablespoon of fresh grated ginger, and one or a couple of handfuls of peanuts if you really want to have a supreme Thai curry! Add the peanuts after it has been cooked in the Instant Pot. I lived in Thailand for a couple of years and since coming home, have used this similar recipe… is out of this world!!!

  2. Bill

    I’m still unclear. The recipe does not say when to put the chicken in. Maybe you can correct the recipe to include when to add the chicken?


  3. Jean

    I am new to the Instant Pot and would like to try your Instant Pot Thai Chicken Curry with vegetables. You do not say how to deal with the chicken; is it sautéed in the pot along with curry paste or added after the coconut, along with the onions etc?

    • Stephanie

      You simply place the chicken in there cut up and raw. I let the Instant Pot do the cooking. I do not intentionally sear the chicken in this recipe because I thought it would be overcooked.

      • Sophia Shore

        I truly diislike coconut. But this recipe sounds enticing. What can i substitute for the coconut milk?

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