Instant Pot Thai Green Curry with Chicken

Instant Pot Thai Green Curry is a creamy coconut curry with the flavors of green chilies, Thai Basil, lime, coriander, cumin. This spicy curry will rival your favorite Thai takeout green curry but is so easy that it can be ready in less than 20 minutes.

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% Daily Values based on a 2,000 calorie diet

Step 1

Select Saute mode and stir in green curry paste and ½ can of coconut milk until mixture is bubbly, about a minute or two.

Step 2

Stir in coriander and cumin and cook for 30 seconds.

Step 3

Press Cancel.

Step 4

Stir in chicken, remaining coconut milk, and chicken broth.

Step 5

Close Instant Pot and pressure cook on High Pressure for 4 minutes.

Step 6

Do a Quick Release of pressure (QR) and open the Instant Pot. [Read More: The Different Pressure Release Methods]

Step 7

Add in fish sauce, brown sugar, lime juice, bell pepper, zucchini, onions, bamboo shoots, and lime leaves.

Step 8

Select Saute and cook until vegetables are crisp-tender, 3 to 5 minutes. (Be sure not to overcook. Vegetables will continue to cook in the residual heat.)

Step 9

Taste and adjust with more fish sauce, brown sugar or lime juice.

Step 10

Stir in the Thai basil leaves.

Step 11

Serve with Instant Pot Jasmine Rice.

Step 12

Prep time does not include steps that are already accounted for in the ingredient list, e.g. chopped vegetables, diced chicken, etc.

Step 13

Use a splatter screen if necessary, in the first step, to guard against coconut milk splatters.

Step 14

You can choose to substitute the vegetables with your choice e.g. green beans, Thai eggplant, peas.

Step 15

You can also increase the quantity of vegetables to suit your tastes.

Step 16

My chicken was thinly sliced. If your pieces of chicken are larger, you’ll need to add on a few more minutes of cooking or just do a natural release of pressure.* Lime leaves are also referred to as k-lime, makrut or kaffir lime leaves.

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