Instant Pot Thai chicken curry and rice - you can make delicious Thai coconut chicken curry and jasmine rice together in the Instant Pot. The perfect low-effort meal, ready on the table in under 30 minutes!
A few years ago, I would resist eating anything that was sold jarred in a bottle and had more than 3-4 ingredients.
I would make my own hummus, pastes, etc. And those were the days we had house-help as well, and our daily meals were made by our cook. This naturally meant that cooking was relegated to a leisurely activity meant only for the weekends when we didn’t have help at home.
Fast forward to 5 years later, we live in a different country where having house-help is not an option, where I have barely a few hours in the morning to myself, and home-cooked meals need more planning and self-discipline.
I do try and avoid jarred products as much as I can, but I feel grateful for supermarket products that can come in handy once in a while. I keep some Thai Curry Paste in the fridge at all times, and undoubtedly, it has come to my rescue several times!
How to cook chicken curry and rice at the same time
I’ve made this quick chicken and rice meal in the Instant Pot several times before, with different versions of chicken curry. The best part of the recipe is that you can make the rice in the Instant Pot, together with the chicken curry at the same time, and the entire meal comes together in under 30 minutes.
The pot-in-pot method, called 'PIP' for those familiar with Instant Pot-terminology, is a game-changer. As the chicken cooks, you place the steel trivet insert (that comes with the Instant Pot) over the curry, place the rice and some water in a heatproof vessel on the trivet, and let the whole thing come to pressure.
I use steel heat-proof containers similar to this one to place the rice and water in. Basically, while the chicken cooks in the inner pot, the rice is also cooking in the steam generated from the chicken curry and the added water. Nothing could be simpler!
Variations of this recipe
- Thai Curry Paste: Use your preferred brand of Thai curry paste (I used yellow curry paste, but you could add red or green as well), and add some delicious depth of flavor with the addition of peanut butter. I absolutely love using peanut butter in my Thai-inspired dishes. Have you seen this recipe for chicken satay and my family's favorite Instant Pot peanut noodles?
- Make it Vegetarian/Vegan: You can substitute the chicken with vegetables as well, but ensure you are using vegetables with a somewhat similar cook time. For example, potatoes and carrots would cook for 4-5 minutes on ‘Manual’ mode, the same as rice, but broccoli or peas would need lesser time.
- Add seafood: If you want to use seafood, bear in mind that it cooks really quickly, just around 3 minutes tops for shrimp. So you wouldn't want to try the pot-in-pot method to cook rice and seafood, but instead, you could try cooking noodles instead of rice.
Step-by-Step Video Instructions
More easy Instant Pot Recipes
Instant Pot Thai Chicken Curry and Rice
- 1 teaspoon olive oil use any oil of your choice
- 1 teaspoon ginger-garlic paste
- 2 medium chicken breasts cubed
- 1 teaspoon coriander powder
- 2 teaspoons yellow curry paste use any Thai curry paste that you prefer, I use the Thai Kitchen brand
- 2 small bell peppers deseeded and chopped into cubes
- ¾ cup coconut milk
- 1 tablespoon soy sauce
- 3-4 fresh basil leaves shredded
- 1 heaped tablespoon creamy peanut butter
- Salt if needed
- 2 cups rice use basmati or jasmine rice, soaked in water for at least 20 minutes, then drained
- ½ cup water + another 1 ½ cups water
- Turn the IP to 'Saute' mode in the 'More' setting. Add the olive oil, followed by the coriander powder, ginger garlic paste and the yellow curry paste. Give it a stir.
- Add the Chicken pieces and stir them into the rest of the ingredients.
- Add the chopped bell peppers, followed by the heaped tablespoon of creamy peanut butter. Add the shredded basil and give all the ingredients a good stir until well combined.
- Add the soy sauce, followed by the coconut milk. Give it a good stir, making sure that none of the pastes stick on to the bottom of the pot. Add half a cup of water and mix it in with the rest of the ingredients. At this point, you can add some salt, if required.
- Now place the steel trivet insert over the chicken curry, and add 2 cups of pre-soaked and drained rice to a heat-proof container, and place it on the trivet. Add 1.5 cups of water to the rice.
- Put on the lid of the IP, and with the valve in 'sealing' position, switch to 'Manual' mode, in 'High' setting. Set the time for 5 minutes. Let the curry and rice pressure cook, and let the steam release naturally (do not open the valve to release steam, let the vent go down on its own) for 8 minutes. Then, lift the vent to release any residual steam.
- Once cooked, open the lid of the IP and take out the rice. Fluff it up with a fork, and serve with the cooked chicken curry.
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