Instant Pot Thai-Style Green Curry Chicken

This Instant Pot Thai-style green curry chicken curry recipe has a creamy green coconut sauce made with curry paste. It has the right amount of spice.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 427 Calories

Ingredients

• 1 tablespoon vegetable oil
• 1 tablespoon brown sugar
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 2 tablespoons soy sauce
• 1 jalapeno pepper, seeded and minced
• 1 tablespoon fish sauce
• 1 (13.5 ounce) can coconut milk
• 1 red bell pepper, cut into thin strips
• 1 lime, zested
• 6 ounces snow peas
• 3 tablespoons green curry paste
• 1 pound skinless, boneless chicken thighs, chopped into bite-sized pieces
• 0.5 teaspoon dried basil
• 0.25 cup chicken broth
• 0.25 cup chopped cilantro

Recipe Instructions

Step 1

Whisk coconut milk, chicken broth, curry paste, soy sauce, fish sauce, brown sugar, and basil together in a bowl until smooth; set aside.

Step 2

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat oil in the pot; add chicken and sauté, stirring occasionally, until browned, 3 to 4 minutes. Stir in jalapeño, garlic, lime zest, and ginger; cook and stir 1 minute. Press Cancel.

Step 3

Stir coconut curry mixture into the pot with a wooden spoon until well combined, scraping the browned bits of food off the bottom of the pot. Close and lock the lid. Select High pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 minutes for pressure to build.

Step 4

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Sauté function. Add snow peas and bell pepper; cook until vegetables are crisp-tender, 3 to 4 minutes. Press Cancel. Garnish curry with chopped cilantro.