Instant Pot Thai Green Curry
Instant Pot Thai Green Curry is a delightful dish that brings the vibrant flavors of Thailand to your kitchen in just 30 minutes. This creamy curry features tender chicken thighs simmered in rich coconut milk, infused with aromatic green curry paste and fresh herbs. It’s the perfect solution for busy weeknights when you crave comfort food without the hassle. Serve it over jasmine rice for a satisfying meal that’s both nourishing and bursting with flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Pressure Cooking
- Cuisine: Thai
Ingredients
Scale
- 1 lb boneless chicken thighs
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp green curry paste
- 1 cup fresh basil leaves
- 1 cup bell peppers (sliced)
- 2 tbsp low-sodium soy sauce
- 2 tbsp fresh lime juice
Instructions
- Prepare your ingredients: chop bell peppers and slice chicken into bite-sized pieces.
- Set the Instant Pot to 'Sauté' mode, add oil, and sear the chicken until golden brown (about 5 minutes).
- Stir in green curry paste, minced garlic, and ginger; sauté for an additional minute.
- Pour in coconut milk, soy sauce, and lime juice; stir until well combined.
- Seal the lid and set to 'Pressure Cook' on high for 10 minutes. Allow natural pressure release for 5 minutes before venting any remaining steam.
- Open the lid and stir in chopped bell peppers and fresh basil leaves. Serve over jasmine rice or with crusty bread.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 17g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 90mg
Keywords: Substitute chicken with tofu or shrimp for different protein options. Adjust spice levels by varying the amount of green curry paste used.