Instant Pot Thai Chicken Curry and Rice

Hand holding a bowl of 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

Cook Time 25

Total Time 30

Servings

Calories 587kcal

Author Shinta

Ingredients

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