Easy Thai Red Curry Chicken Made in the Instant Pot®

Ingredients 0/15

Step 1

Gently heat some olive oil in your Instant Pot on the sauté setting. Toss in the chopped onion and garlic, cooking until they’re soft and fragrant, about 3 minutes. Then add the celery and cook for another couple of minutes until it turns a nice bright green. Next, stir in the potatoes, cherry tomatoes, and carrots so everything gets nicely combined.

Step 2

Lay the chicken slices over the veggies, then pour the coconut milk right over the top. Add the fish sauce, and let the mixture come to a gentle boil, which should take around 5 minutes. Once it’s bubbling, stir in the water, frozen peas, red curry paste, brown sugar, and crushed bouillon cubes.

Step 3

Secure the lid on the pot and lock it in place. Set it to cook on high pressure for 12 minutes following your Instant Pot’s instructions. When the cooking time is up, let the pressure release naturally—this usually takes about 20 minutes. Once the pressure’s fully released, give everything a good stir and your curry is ready to enjoy!