Thai yellow chicken curry with vegetables in a metal serving dish.
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5 from 2 votes

Instant Pot Thai Yellow Chicken Curry with Vegetables

You can make a flavorful Thai Yellow Chicken Curry in your Instant Pot.
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
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 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.

Recipe Tips

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
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