instant pot thai chicken coconut curry

Instant Pot Thai Coconut Chicken Curry

  • Author: My Heart Beets
  • Yield: 4-5 1x


  • 1 ½ pounds skinless and boneless chicken thighs
  • 1 (14 ounce) can full-fat coconut milk
  • 2 tablespoons peanut butter
  • 2 tablespoons Thai red curry paste
  • 1 tablespoon sweet chili sauce, optional
  • 1 ½ teaspoons garlic powder
  • 1 teaspoon salt
  • ½ teaspoon ginger powder
  • ¼ teaspoon cayenne, adjust to taste


  • Handful of fresh Thai basil and/or cilantro, chopped
  • Crushed peanuts
  • 1 lime, cut into wedges


  1. Add the coconut milk, peanut butter, red curry paste, chili sauce (if using) and spices to the instant pot and mix well. Then add the chicken to the pot.
  2. Secure the lid, close the pressure valve and cook for 5 minutes at high pressure.
  3. Naturally release pressure (or NPR for 10 minutes, then release pressure).
  4. Using two forks, shred the chicken right into the curry (or you can remove the chicken and cut it into chunks if you prefer)
  5. Sprinkle with Thai basil/cilantro and crushed peanuts if desired. You can also serve this with lime wedges and add a squeeze of lime juice before eating.