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Instant Pot® Thai Red Curry with Chicken


"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."
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1 h 12 m servings 489 cals
Original recipe yields 6 servings

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  • Prep

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  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.


  • 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 g fat; 69.3 g carbohydrates; 20.1 g protein; 23 mg cholesterol; 1144 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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