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What a wild week! I enjoyed a wonderful vacation in Florida and I’m preparing for the week ahead. In that preparation, I realized I was searching for something delicious in a snap! Of course, I turned to my trusty Instant Pot. I’ve been having good luck with it lately. Today has been a pretty hectic day and I was looking to have something Thai. So I decided to test out some Instant Pot Thai Red Curry Chicken.  This soup was delicious and very close to a slow cooker version. It’s becoming more and more clear to me, the busier I get, the importance of knowing multiple ways to cook your kitchen favorites. This speedy Thai dish was the perfect 30-minute meal on this busy work night.

When I typically order Thai from local restaurants, I always get hot or Thai spicy dishes. Those are no joke. Sometimes my food is so hot it’s unbearable. Luckily, for those who are not spice lover’s like me, this soup doesn’t have a lot but it does have a plethora of flavor. Honestly, I enjoyed the flavor of the Instant Pot version more than the slow cooker version. The next time I make this soup I’m going to do a little more research on how to add more heat, but I appreciated all the flavor in this dish.

I absolutely love the versatility and convenience of the Instant Pot. A soup that would have taken hours was done in mere minutes. The funny thing is, I haven’t scratched the surface of the functions available on this magical device! Of course, I intend to try out the other options, but at this point, I’m just happy I’ve made it through a handful of recipes having avoided the burn notice. That, my friends, is what we call progress!

Instant Pot Thai Red Curry Chicken

What You Need:DSC_0681.JPG

  • 1 tbsp olive oil
  • 1 yellow onion, diced
  • 3 Tbsp. garlic, minced
  • 2 Tbsp. red curry paste
  • 1 Tbsp. brown sugar
  • 1 Tbsp. lime juice
  • 1 Tbsp. fish sauce
  • 1 tsp. salt
  • 1 can full-fat coconut milk
  • 3 chicken breasts, diced into 1-inch pieces
  • 1 each red, green and yellow bell pepper, sliced
  • 1 Tbsp. cornstarch
  • 1 Tbsp. water
  • 1/4 cup chopped cilantro
  • Your choice of rice (I chose jasmine rice)

Instructions:
Click here to Cook With Me!

  • Add olive oil, onion, garlic, red curry paste, brown sugar, lime juice, soy sauce, salt, coconut milk and chicken to Instant Pot in that order. Place lid on Instant Pot.
  • Pressure cook on HIGH for 3 minutes.
  • Meanwhile, cook rice, water, and butter in a rice cooker. Then mix 1 Tbsp. cornstarch and 1 Tbsp. water together in a small bowl.
  • Do a quick release of the pressure on the Instant Pot. Open the lid when pressure gauge has dropped and the lid opens easily.
  • Add in bell peppers and stir. Place lid on Instant Pot and let sit for 5-10 minutes so peppers soften. Open the lid and stir in the cornstarch slurry, mixing well to combine.
  • Put the red curry chicken with rice in a bowl and garnish with cilantro and a slice of lime.
  • Serve and enjoy!

Cook With Me:

  • Add olive oil, onion, garlic, red curry paste, brown sugar, lime juice, soy sauce, salt, coconut milk and chicken to Instant Pot in that order. Place lid on Instant Pot.DSC_0682.JPG
  • Pressure cook on HIGH for 3 minutes.
  • Meanwhile, cook rice, water, and butter in a rice cooker. Then mix 1 Tbsp. cornstarch and 1 Tbsp. water together in a small bowl.DSC_0691.JPG
  • Do a quick release of the pressure on the Instant Pot. Open the lid when pressure gauge has dropped and the lid opens easily.
  • Add in bell peppers and stir. Place lid on Instant Pot and let sit for 5-10 minutes so peppers soften. Open the lid and stir in the cornstarch slurry, mixing well to combine.
  • Put the red curry chicken with rice in a bowl and garnish with cilantro and a slice of lime.
  • Serve and enjoy!DSC_0695

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