Instant Pot® Thai red chicken and potato curry

    1 hour 12 min

    This Thai-style red curry with chicken breasts and potatoes is easy in the Instant Pot® because you can saute, boil and pressure cook in the same pot. It's a meal in itself so no need to cook rice unless you are feeding a crowd.

    5 people made this

    Serves: 6 

    • 1 tablespoon olive oil
    • 1/2 onion, diced
    • 2 cloves garlic, minced
    • 1 stalk celery, sliced
    • 6 large red potatoes, diced
    • 100g cherry tomatoes, halved
    • 60g chopped carrots, or more to taste
    • 2 boneless chicken breasts, sliced
    • 1 (400g) tin coconut milk
    • 2 tablespoons fish sauce
    • 120ml water
    • 60g frozen peas, or more to taste
    • 3 tablespoons Thai red curry paste
    • 2 tablespoons soft brown sugar
    • 3 chicken stock cubes, crumbled

    Prep:30min  ›  Cook:22min  ›  Extra time:20min resting  ›  Ready in:1hr12min 

    1. Heat olive oil in the pot of an electric pressure cooker (such as Instant Pot®) on 'Saute' mode. Add onion and garlic; saute until soft, about 3 minutes. Add celery and cook until bright green, about 2 minutes longer. Add potatoes, cherry tomatoes and carrots. Stir to combine.
    2. Place chicken slices on top of the sauteed vegetables. Pour coconut milk over chicken. Add fish sauce and allow liquid to come to the boil, about 5 minutes. Mix in water, frozen peas, Thai curry paste, brown sugar and crumbled stock cubes.
    3. Place lid on the pot and lock in place. Bring up to high pressure according to manufacturer's instructions; cook for 12 minutes. Release pressure through natural-release method, about 20 minutes.


    If you prefer a thicker curry, bring to the boil for a longer time in 'Saute' mode to reduce. You may also mix together 2 tablespoons cornflour and 1 tablespoon cold water and add this to the curry to thicken the sauce.

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