Skip to main content New<> this month
Get the Allrecipes magazine

Instant Pot® Thai Red Curry with Chicken

Rated as 4.4 out of 5 Stars
217

"This sumptuous restaurant-worthy recipe is a perfect use of the Instant Pot®. The Thai red curry can be as mild or spicy as you'd like. Chock-full of vegetables and so aromatic, this dish will have the family climbing over one another to get a seat at the dinner table."
Added to shopping list. Go to shopping list.

Ingredients

1 h 12 m servings 489
Original recipe yields 6 servings

Directions

{{model.addEditText}} Print
  1. Heat olive oil in the pot of an electric pressure cooker (such as Instant Pot(R)) on 'Saute' mode. Add onion and garlic; saute until soft, about 3 minutes. Add celery and cook until bright green, about 2 minutes longer. Add potatoes, cherry tomatoes, and carrots. Stir to combine.
  2. Place chicken slices on top of the sauteed vegetables. Pour coconut milk over chicken. Add fish sauce and allow liquid to come to a boil, about 5 minutes. Mix in water, frozen peas, curry paste, brown sugar, and crushed bouillon cubes.
  3. Place lid on the pot and lock in place. Bring to high pressure according to manufacturer's instructions; cook for 12 minutes. Release pressure through natural-release method, about 20 minutes.

Footnotes

  • Cook's Notes:
  • If thicker curry is desired, bring to a boil for a longer time in 'Saute' mode to reduce. You may also mix together 2 tablespoons cornstarch and 1 tablespoon cold water and add to the curry for a quicker thickening.
  • If you are in a hurry, when cooking time is up, you can use the quick release valve according to manufacturer's instructions.

Nutrition Facts


Per Serving: 489 calories; 22.1 69.3 20.1 23 1144 Full nutrition

Explore more

Reviews

Read all reviews 6
  1. 10 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

Fantastic, flavourful, awesome! I really didn’t change much at all. Added about 1 tsp of kosher salt, and a frozen chunk of spinach. Followed the recipe to a T otherwise. Also, I recommend serv...

Most helpful critical review

I guess I’m just not a fan of red curry. I found the fish sauce to be completely overpowering and off-putting, even the in the finished dish. I will say that all of the components were cooked w...

Most helpful
Most positive
Least positive
Newest

I guess I’m just not a fan of red curry. I found the fish sauce to be completely overpowering and off-putting, even the in the finished dish. I will say that all of the components were cooked w...

Fantastic, flavourful, awesome! I really didn’t change much at all. Added about 1 tsp of kosher salt, and a frozen chunk of spinach. Followed the recipe to a T otherwise. Also, I recommend serv...

This made a wonderful dinner and the textures were fantastic. I will add more veggies next time but other than that, this was a perfect recipe.

This is a great recipe! I used Mae Ploy Red Curry Paste, which I found at an Asian market. I will be making it again for sure.

Did I do something wrong ? This is weak. I thought the curry paste would make it too hot for my family but this has all the flavor of Big Brother slop.

This recipe was delicious and easy to make. The Instant Pot worked perfect using this recipe. We will definitely make it again.