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Instant Pot Thai Chicken Curry

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PREP TIME
10 min
COOKING TIME
15 min
TOTAL TIME
35 min
SERVINGS
5 servings
Dinner Thai
Instant Pot Thai Chicken Curry
Ingredients
  • 1 tablespoon cooking oil
  • 2 tablespoons red curry paste, or more to taste
  • 1 1/2 pounds thin chicken breasts, cut into 1-inch strips
  • 1 (14 ounce) can unsweetened light coconut milk
  • 1 tablespoon fish sauce, or more to taste
  • 1 tablespoon palm sugar
  • 1 cup sliced yellow onion
  • 1 cup sliced red bell pepper
  • 1 cup sliced yellow bell pepper
  • 1 cup sliced orange bell pepper
Instructions
1
Turn on your pressure cooker and switch it to the Sauté mode. Add a generous amount of oil to the hot pot, followed by the red curry paste, and sauté for 30 seconds. Next, add the chicken to the pot and mix it with the curry paste until everything is well coated. Pour in the coconut milk, then close and lock the lid securely. According to your pressure cooker's instructions, set it to high pressure and set a timer for 2 minutes. Allow 10-15 minutes for the pressure to build up.
2
Release the pressure using the natural-release method, as indicated by your manufacturer's instructions. This process can take anywhere from 10 to 40 minutes, so be patient and let it unfold naturally.
3
Once the pressure has been released, unlock the lid and carefully remove it. Stir in the fish sauce and palm sugar to give your curry a rich, savory flavor. Add sliced onions and bell peppers to the pot and stir until they're well combined with the rest of the ingredients. Switch your pressure cooker back to the Sauté mode and bring the curry to a gentle boil. Simmer everything for just 2-3 minutes, making sure to keep the vegetables crunchy and fresh.