Instant Pot Thai Yellow Chicken Curry with Vegetables

Rich, vibrantly spiced Thai yellow curry paste transforms ordinary ingredients into an authentic East Asian delight in just minutes with the help of the trusty, hands-off Instant Pot.

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Thai Yellow Chicken Curry

Many people love heading to their local Thai restaurant or grabbing some takeout to fulfill their cravings for the richly spiced, incredibly delicious dishes the cuisine is known for. But few know how easy it is to recreate some of your favorites in your home kitchen, all thanks to a familiar but beloved appliance – the Instant Pot.

One taste and you may find it hard to believe this tasty, authentic recipe came from just a few hands-off minutes in your home kitchen.

What makes this Instant Pot Thai Yellow Chicken Curry one of the easiest recipes you can try!

For a mix of simple prep and out-of-this-world flavor, it’s hard to beat this curry recipe. It’s an ideal choice for busy weeknights, with less than half an hour required from start to finish.

Even better, much of that time is hands-off, thanks to the magic of the Instant Pot’s pressure cooking setting. Using the Instant Pot also ensures a consistently delicious result every time, earning this recipe a go-to spot in many kitchens.

Why you’ll love this recipe

When it comes to cuisine like Thai, it’s often difficult to recreate those truly authentic flavors you’d get in a restaurant or overseas. However, the use of Thai yellow curry paste makes all the difference here, providing the rich, complex taste you expect from a curry. Meanwhile, the remaining ingredients are all easy to find and affordable.

Ingredients you will need

Despite the delicious and exotic flavors, most of the ingredients are familiar and affordable:

Boneless, skinless chicken breasts
Salt
Pepper
Vegetable oil
Thai yellow curry paste
Coconut milk
White onion
Diced carrots
Diced potatoes
Chicken stock
Rice (for serving)

Those looking to pick up some Thai yellow curry paste can check Asian or international grocery stores in their area or purchase it online. A single tub is enough for several recipes.

Instant Pot Thai yellow chicken curry ingredients on a tray.

How to make Thai Yellow Chicken Curry in an Instant Pot

Despite the exotic, complex flavors, it’s relatively simple to whip up a batch of Thai yellow chicken curry with your trust Instant Pot:

Cut and season the chicken with salt and pepper, then heat oil in the Instant Pot on the saute setting.
Add the curry paste when the oil is hot and cook for two to three minutes.
Add the chicken, coconut milk, onions, carrots, and potatoes. Thin the mixture with chicken stock if necessary.
Secure the lid and seal the Instant Pot. Cook on high pressure for nine minutes.
When the time expires, use a natural or quick release as needed. Stir well.

Although this recipe is perfectly designed for the multiple capabilities of a six-quart Instant Pot, it’s also possible to make it using other types of multicookers and pressure cookers. Time and other settings may vary.

Making Thai yellow chicken curry in an Instant Pot.

What goes well with Thai Yellow Chicken Curry

There’s no better companion to round out your yellow chicken curry meal than some deliciously filling rice to soak up the incredible flavors of the curry sauce. Jasmine rice or sticky rice is best, though you can also swap these out for rice noodles for an alternative presentation or cauliflower rice for a low carb option.

Lightly steamed or roasted vegetables can also be an ideal healthy side. Salads are also a great choice, whether it’s a traditional mix of greens or a more authentic green papaya salad.

Flavorful garnishes such as chopped Thai basil, parsley, or cilantro add freshness to the dish.

Instant Pot Thai yellow chicken curry and white rice served in a bowl.

How to store the leftovers

Storing your leftover Thai Yellow Chicken Curry is almost as simple as making it. First, allow the curry to cool to room temperature. Then, package it in an airtight container and store it in the refrigerator. Typically, it’ll stay good for three to four days.

Those needing to preserve it longer can also freeze their leftover curry in a freezer-safe container. Frozen curry can last for up to three months. Ensure it’s defrosted in the fridge before reheating.

What’s the best way to reheat Thai Yellow Chicken Curry?

Thai curry is versatile enough to reheat in a variety of ways, depending on the time and equipment you have available. Many prefer to gently reheat the curry in a pot on the stove over medium-low heat. This generally only takes a few minutes, depending on your desired temperature.

Those in a rush can opt for the microwave instead, heating the curry in short bursts until it’s warmed through, stirring in between.

Instant Pot Thai yellow chicken curry in a bowl and a fork next to it.

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