Enjoy your own delicious homemade Instant Pot Thai Chicken Curry with Vegetables.

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 321 kcal
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


  1. 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.
Nutrition Facts
Instant Pot Thai Chicken Curry with Vegetables
Amount Per Serving
Calories 321 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 16g 80%
Cholesterol 49mg 16%
Sodium 360mg 15%
Potassium 751mg 21%
Total Carbohydrates 14g 5%
Dietary Fiber 2g 8%
Sugars 2g
Protein 20g 40%
Vitamin A 59.7%
Vitamin C 13%
Calcium 5.1%
Iron 24.7%
* Percent Daily Values are based on a 2000 calorie diet.