Enjoy your own delicious homemade Instant Pot Thai Chicken Curry with Vegetables.
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5 from 2 votes

Instant Pot Thai Chicken Curry with Vegetables

You can make a flavorful Thai Chicken Curry in your Instant Pot.
Course Main Course
Cuisine Thai
Keyword Instant Pot Recipes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Calories 321kcal
Author Stephanie Manley


  • 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 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 add 1 13.5 ounce can of 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. This post contains an affiliate link.


Calories: 321kcal | Carbohydrates: 14g | Protein: 20g | Fat: 21g | Saturated Fat: 16g | Cholesterol: 49mg | Sodium: 360mg | Potassium: 751mg | Fiber: 2g | Sugar: 2g | Vitamin A: 59.7% | Vitamin C: 13% | Calcium: 5.1% | Iron: 24.7%
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