Instant Pot Thai Coconut Chicken Curry

Instant Pot Thai Coconut Chicken Curry

“Something warm," Oliver answers, when I ask him what he wants to eat on our way back down the canyon from climbing. This time of year, we get sunny winter days that are cool but not cold enough to keep us locked up in the house. When we’re done adventuring, we want something warm to eat, and fast. This Instant Pot Thai Coconut Curry always hits the spot. It helps that once you put all the ingredients in the pressure cooker and lock the lid, you set the timer for just 4 minutes and then you can eat! 

Instant Pot Thai Coconut Chicken Curry
Instant Pot Thai Coconut Chicken Curry

I don't know about you, but in this household curry is in our top ten favorite meals. Valentine's Day is just around the corner (um, tomorrow!!) and it's not a holiday we celebrate much, but making our favorite meal and sharing it together is something we might do. Curry isn't your typical Valentine's Day meal, but I find it's perfect: wholesome, spicy, red, and makes everyone in the house smile. ❤️ ❤️ ❤️ That's all the counts. 

Instant Pot Thai Coconut Chicken Curry

Other Valentine's Day dishes to try: 

Instant Pot Thai Coconut Chicken Curry

Published February 13, 2018 by
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Serves: 4   |    Total Time: 15 minutes



Ingredients:

  • 1 tablespoon coconut oil 
  • 1 pound chicken breast, cubed
  • 1/2 white onion, diced
  • 2 cloves garlic, minced
  • 1 cup cauliflower, chopped into bite-sized florets
  • 1 red bell pepper, sliced
  • 1 orange bell pepper, sliced
  • 1 cup sugar snap peas
  • 1 cup zucchini, sliced
  • 2 tablespoons red curry paste (I used this brand (affiliate link!))
  • 1/2 cup broth
  • 1-1/2 can coconut milk 
  • For serving: rice/cauliflower rice, cilantro, minced Thai chiles or favorite hot sauce

Directions:

  1. Heat coconut oil in the bottom of your Instant Pot (affiliate link!) on the Sauté setting. Once oil glistens, place the cubed chicken in the pot, browning on each side for about 3 minutes.
  2. Place onion and garlic in the pot, and sauté, stirring occasionally, for 2 minutes.
  3. Add chopped cauliflower, sliced bell peppers, snap peas, zucchini to the pot along with the red curry paste, broth and coconut milk, and stir everything until incorporated.
  4. Close and lock lid on Instant Pot and change to “Soup” setting. Set timer for 4 minutes, with the vent in the sealed position.
  5. When the timer goes off, release the pressure and unlock the lid. Serve curry with your choice of rice or cauliflower rice, and garnish with cilantro. Top with minced Thai chiles or your favorite hot sauce for extra heat!

Instant Pot Thai Coconut Chicken Curry