Delicious and Easy Instant Pot Thai Red Curry with Chicken

This Instant Pot Thai Red Curry with Chicken is a quick and flavorful dish that will transport you straight to Thailand. Made with tender chicken, colorful vegetables, and a creamy coconut curry sauce, this dish is perfect for a weeknight dinner or for entertaining guests. With the help of the Instant Pot, you can have this flavorful curry ready in just under 30 minutes. The combination of aromatic spices and fragrant herbs makes this dish a real crowd-pleaser. Serve it with steamed rice or noodles for a complete meal.

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon vegetable oil
• 1 onion, thinly sliced
• 2 bell peppers, thinly sliced
• 1 cup sliced mushrooms
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 3 tablespoons Thai red curry paste
• 1 can (13.5 ounces) coconut milk
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 1 cup chicken broth
• 1 tablespoon lime juice
• 1/4 cup chopped fresh cilantro, for garnish
• Cooked rice or noodles, for serving

Directions

1. Turn on the Instant Pot and select the sauté function. Heat the vegetable oil, then add the chicken pieces. Cook until browned on all sides, then transfer to a plate and set aside.
2. Add the sliced onion, bell peppers, and mushrooms to the Instant Pot. Sauté until they begin to soften, about 5 minutes.
3. Add the minced garlic, grated ginger, and Thai red curry paste to the pot. Stir well to coat the vegetables with the curry paste and cook for another minute.
4. Pour in the coconut milk, fish sauce, soy sauce, brown sugar, and chicken broth. Stir to combine.
5. Add the chicken back into the pot along with any juices that have accumulated on the plate. Close the Instant Pot lid and set the valve to the sealing position.
6. Select the manual or pressure cook function and set the cooking time to 10 minutes on high pressure.
7. Once the cooking time is over, allow for a natural release of pressure for 5 minutes, then use the quick release to release any remaining pressure.
8. Open the Instant Pot and stir in the lime juice.
9. Serve the Instant Pot Thai Red Curry over cooked rice or noodles, garnished with fresh cilantro.

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