Instant Pot Thai Chicken Curry and Rice (pot-in-pot method)

Thai Chicken Curry and rice can be made with ease in the Instant Pot in under 30 minutes! Cook both the Thai chicken curry and Jasmine rice together using the pot-in-pot method in your Instant Pot

(This recipe was first published in October 2018 and has been updated with detailed instructions)

This recipe for Thai chicken curry and Jasmine rice is perfect for Instant Pot users. The rice and the chicken curry are made pot-in-pot, which means they are cooked together in the same amount of time. This is the quickest way to a delicious Thai curry and rice meal!

I try and make most of my recipes from scratch whenever possible, but I will gladly keep some handy jarred pastes and sauces that come to the rescue on busy weeknights and days when I don't want to spend time over a meal. I often keep some jarred Thai Curry Paste in the fridge and it has come to my rescue several times!

Why this recipe works

• Make Thai chicken curry and rice together in the Instant Pot in under 30 minutes!
• Very little prep and hands-on cooking involved
• Easy recipe, yet super flavorful with some easy ingredients!

How to make Thai Chicken Curry and Rice in the Instant Pot

To make Thai chicken curry and Jasmine rice together in the Instant Pot, start by turning on the 'Saute' function of the IP. Add the oil and let it heat up. Then add the ginger-garlic paste (or minced ginger and garlic), followed by the Thai curry paste, coriander powder, and the chicken pieces. Mix with a spatula.

Then add the chopped bell pepper, a heaped tablespoon of peanut butter, basil leaves, and soy sauce. Hit Cancel on the Instant Pot.

Add the coconut milk, 1/2 cup of water, and give it a good mix. This will thin down the coconut milk if it is too thick. You can skip the water if your coconut milk is not very thick. Ensure that the bottom of the Instant Pot is deglazed and that there is no residue sticking to the bottom of the pot. This will trigger the 'Food Burn' error.

Add the trivet stand, then add a heat-proof container on the trivet and add the washed and rinsed jasmine rice. Add 1 cup of water to the rice.

Cover the Instant Pot with the lid, and Pressure Cook for 5 minutes. Let the pressure release naturally for 5 minutes before you let the pressure release manually.

Once the pressure valve has come down, open the lid. Your Instant Pot Thai chicken curry is ready to be served with rice.

How to use Pot-in-Pot (PIP) in the Instant Pot

The pot-in-pot method, called 'PIP' is a game-changer! With this method, you can reduce your Instant Pot cooking time and make two meals at the same time.

What is the pot-in-pot method?

Pot-in-Pot or PIP is a method of cooking that involves placing ingredients inside a pot and placing this inside a pressure cooker. The pressure cooker vessel should contain some amount of liquid for this method to work. The small pot is placed on a raised trivet over the liquid ingredients. The lid of the pressure cooker is then sealed, and the ingredients are pressure-cooked at the same time. The steam that emerges from the liquid ingredients in the main pressure cooker cooks the ingredients in the smaller pot.

When can I use Pot-in-Pot pressure cooking?

This method works if the ingredients have a similar cooking time. For example, in this Instant Pot Thai chicken curry recipe, I have used boneless chicken breast pieces and rice, which both cook at the same time (5 minutes on Pressure Cook or Manual mode).

You can also use PIP pressure cooking for recipes that require a bain-marie (doubler-boiler or water bath), such as cheesecakes or puddings.

Containers for Pot-In-Pot Cooking

I use steel heat-proof containers similar to this one to cook the rice. You can also use heat-proof vessels and oven-proof containers such as ramekins for puddings or spring-form pans for cheesecakes.

Recipe Variations

1. 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?
2. 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.
3. Add seafood: If you want to use seafood, bear in mind that it cooks really quickly, just around 3 minutes for shrimp.

More Easy Instant Pot Recipes

Instant Pot Egg Curry

Instant Pot Rice and Veggies

Instant Pot Basil Fried Rice

Instant Pot Chicken and Rice

Instant Pot Chicken and Broccoli

Instant Pot Thai Chicken Curry and Rice

Shinta

Instant Pot Thai chicken curry and rice is a one-pot meal that is perfect for those days when you want a low-effort meal ready on the table in under 30 minutes.

4.64 from 11 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Thai

Servings 4

Calories 587 kcal

Ingredients

  

1x2x3x

• ▢ 1 tbsp olive oil
• ▢ 1 lb boneless chicken (breast or thighs) cut into cubes
• ▢ 3 tbsp Thai curry paste use any brand of Thai curry paste that you prefer
• ▢ 1 tsp ginger-garlic paste or use minced ginger and garlic
• ▢ 1 tsp coriander powder
• ▢ 2 bell peppers deseeded and cut into cubes
• ▢ 14 oz coconut milk (1 can coconut milk)
• ▢ 1 tbsp soy sauce
• ▢ 3-4 fresh basil leaves Use Thai basil for best results
• ▢ 1 tbsp creamy peanut butter
• ▢ ½ cup water
• ▢ Salt to season

For the rice

• ▢ 1.5 cups rice use basmati or jasmine rice, soaked in water for at least 20 minutes, then drained
• ▢ 1 cup water

Instructions

 

• 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 along with 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 coconut milk. Give it a good stir, making sure that there is no residue sticking to the bottom of the pot. Add 1/2 cup of water and mix it in with the rest of the ingredients.
• Now place the steel trivet insert over the chicken curry, and add 1.5 cups of pre-soaked and drained rice to a steel or heat-proof container, and place it on the trivet. Add 1 cup of water to the rice.
• Put on the lid of the IP, and with the valve in 'sealing' position, switch to 'Manual' or 'Pressure cook' mode, in 'High' setting. Set the time for 5 minutes. Let the curry and rice pressure cook, and let the steam release naturally for 5 minutes. Then, lift the vent to release residual steam.
• Once the pressure valve comes down, open the lid of the IP and take out the rice. Fluff up rice with a fork, and serve with Thai chicken curry.

Video

Notes

Avoid the 'Food Burn' error - The error can be triggered if there is any residue stuck to the bottom of the Instant Pot, or if the liquid in this recipe is too thick. Some models of Instant Pot are more sensitive to the Food Burn Error than other models. To avoid the error, ensure that you deglaze the Instant Pot properly before pressure cooking and that you thin your coconut milk down with water if it is too thick. 

Additional ingredients - For authentic Thai curry, add fish sauce and Kaffir lime leaves to boost the flavor. You can also add additional vegetables such as bamboo shoots and snap peas.

Nutrition

Calories: 587kcalCarbohydrates: 80gProtein: 33gFat: 14gSaturated Fat: 9gCholesterol: 72mgSodium: 397mgPotassium: 753mgFiber: 3gSugar: 3gVitamin A: 2306IUVitamin C: 78mgCalcium: 50mgIron: 3mg

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