Instant Pot Thai Green Curry Chicken

I’ve got a delicious new Instant Pot recipe for you today: Instant Pot Thai Green Curry Chicken. This Thai-style Instant Pot green curry chicken has a creamy coconut curry sauce with just the right amount of spice. This pressure cooker Thai green curry is made quickly and easily in your Instant Pot (or other multi-function pressure cooker). I like to serve my Instant Pot Thai green curry with rice.

I developed this Instant Pot curry chicken recipe as part of the Allrecipes Allstars Tastemakers program. Rate, review, and photograph my recipe for Instant Pot® Thai-Style Green Curry Chicken on Allrecipes here, see the full Instant Pot Thai curry recipe along with some of my cooking and ingredient tips below, or Jump to Recipe directly.

For more easy Instant Pot recipes like this Instant Pot coconut curry chicken, you’ll love my cookbook, Pressure Cooker Cookbook for Beginners! Get your copy now (available in both paperback and digital formats), and check out some sneak peek recipes from the cookbook and my other Instant Pot recipes here.

What you need to make Instant Pot green curry

I’ve got the complete Instant Pot green curry chicken ingredients list with the recipe at the bottom of this post, but here is what you will need along with some notes.

• 1 13.5 ounce can coconut milk
• ¼ cup chicken stock
• 3 tablespoons green curry paste (note: for more of a kick, you can add an additional tablespoon of curry paste)
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• ½ teaspoon dried basil (note: you can use chopped fresh basil if you prefer)
• 1 tablespoon vegetable oil

• 1 pound boneless, skinless chicken thighs, chopped into bite-sized pieces (note: you can substitute boneless, skinless chicken breast if you prefer)

• Zest of 1 lime
• 1 teaspoon grated fresh ginger
• 2 cloves garlic, minced
• 1 jalapeno pepper, seeded and minced (note: for more of a kick, you can double the jalapeno)

• 6 ounces snow peas
• 1 red bell pepper, seeded and cut into thin strips
• ¼ cup chopped cilantro (note: if you are one of the “cilantro tastes like soap” people, you can skip it)

How to make Instant Pot Thai curry

The first step for making Instant Pot Thai green curry is to mix the coconut milk, chicken stock, curry paste, soy sauce, fish sauce, brown sugar, and basil together in a bowl with a whisk until the sauce is smooth. Set it aside while you take the next steps.

Ingredient tip: For more of a kick, you can add an additional tablespoon of curry paste and double the jalapeno in this Instant Pot curry chicken recipe.

Turn on an Instant Pot (or other multi-functional pressure cooker) and select the Sauté function. Heat the oil in the pot and add the chicken and sauté, stirring occasionally until browned (about 3 to 4 minutes).

Next, add the lime zest, fresh ginger, garlic, and jalapeno to the pot and cook, stirring, for 1 minute. It will smell really good at this point! Press Cancel to stop the Sauté function.

Pour the coconut curry mixture you set aside into the pot and stir well with a wooden spoon, scraping to loosen any browned bits from the bottom of the pot.

Close and lock the lid. Select High pressure according to manufacturer’s instructions with the timer set for 6 minutes. It will take about 10 minutes for pressure to build before the cooking time begins.

After the cooking time ends, release the pressure carefully using the quick-release method according to manufacturer’s instructions. Unlock and remove the lid.

Select the Sauté function once more. Add the snow peas and bell pepper to the pot.

Cook the Instant Pot green curry until the vegetables are crisp-tender (3 to 4 minutes). Press Cancel to end the Sauté function again.

Garnish the Instant Pot Thai green curry chicken with chopped cilantro.

The coconut curry sauce is SO creamy and good with this pressure cooker Thai green curry!

Here’s the Instant Pot Thai Green Curry Chicken recipe! Enjoy!