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Instant Pot Thai Chicken Curry and Rice

Instant Pot Thai Chicken Curry and Rice

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.
Course Main Course
Cuisine Thai
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 587kcal
Author Shinta



  • 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.



Calories: 587kcal | Carbohydrates: 80g | Protein: 33g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 72mg | Sodium: 397mg | Potassium: 753mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2306IU | Vitamin C: 78mg | Calcium: 50mg | Iron: 3mg