Why You’ll Love This Instant Pot Thai Curry Chicken Recipe
If you’re looking for a quick and delicious meal, you’ll love this Instant Pot Thai Curry Chicken recipe. It’s packed with vibrant flavors, and the convenience of the Instant Pot makes it a breeze to whip up.
I adore how the rich coconut milk melds with the spicy red curry paste, creating a mouthwatering sauce that envelops the tender chicken. Plus, it’s a one-pot dish, so clean-up is a snap!
Adding in fresh spinach and bell peppers not only boosts the nutrition but also adds a beautiful pop of color. Trust me, this dish will become a weeknight favorite!
Ingredients of Instant Pot Thai Curry Chicken
When it comes to whipping up a delightful meal in a flash, the Instant Pot Thai Curry Chicken is a real winner. The combination of tender chicken, creamy coconut milk, and zesty red curry paste creates a flavor explosion that will have you dreaming of this dish long after the last bite.
Plus, you can feel good about sneaking in some veggies like spinach and bell peppers, making this dish not just tasty but also colorful and nutritious. Now, let’s explore what you’ll need to make this scrumptious curry.
Here’s a handy list of ingredients you’ll need for the Instant Pot Thai Curry Chicken:
- 1 tablespoon red curry paste
- 2 tablespoons coconut oil
- 1 bell pepper, cut into long slices
- 1 inch gingerroot, finely chopped
- 3 garlic cloves, finely chopped
- 1 – 1 1/2 lbs boneless skinless chicken breasts (Anjou pear variety works well)
- 2 cups spinach
- 1 (14 ounce) can coconut milk
- Salt and pepper, to taste
Now, let’s chat about the ingredients a bit. The beauty of this recipe is its flexibility.
While the chicken breasts are a great choice, you could easily swap in chicken thighs for a richer flavor and juiciness. And if you’re feeling adventurous, shrimp or a medley of veggies like broccoli, carrots, or snow peas can take this dish to another level.
Just think about what you and your family love, and feel free to play around with the ingredients. You might just discover a new favorite twist on this classic recipe! Plus, it’s always fun to make a dish your own, right?
How to Make Instant Pot Thai Curry Chicken
Now that you have all your ingredients ready for the Instant Pot Thai Curry Chicken, let’s explore how to make this delicious dish. First things first, set your Instant Pot to sauté mode. Once it’s hot, add in 2 tablespoons of coconut oil. This is where the magic begins.
When the oil is shimmering, toss in that 1 tablespoon of red curry paste. You’ll want to sauté this with 3 finely chopped garlic cloves, 1 inch of finely chopped gingerroot, and your sliced bell pepper. The aroma that fills your kitchen at this moment? Pure bliss. Stir it all together for about a minute, letting those flavors meld and dance together.
Next up, it’s time for the star of the show, the chicken. Grab your 1 to 1 ½ pounds of boneless skinless chicken breasts (Anjou pear variety if you have it). Season them generously with salt and pepper, then toss them into the pot, mixing everything together.
Now, pour in about 1 to 2 cups of chicken broth. This will help create that rich, flavorful sauce we all crave in a curry. After everything is mixed well, secure the lid on your Instant Pot and set it to manually pressure cook on high for 8 minutes. While it cooks, you can take a moment to reflect on how you’ll impress everyone with your culinary skills.
Once the timer goes off, release the pressure quickly (a little thrill, right?). Carefully open the lid, and here comes the fun part: add in your 2 cups of fresh spinach and the entire 14-ounce can of coconut milk.
Stir it all together until the spinach wilts and everything is beautifully combined. And just like that, you have a vibrant, warming bowl of Thai curry chicken that’s ready to be devoured. Serve it over rice or with some crusty bread to soak up all that creamy goodness.
I mean, who wouldn’t want seconds? Just make sure to save some for those who might come knocking at your door when they catch wind of your cooking talents.
Instant Pot Thai Curry Chicken Substitutions & Variations
While you might love the classic Instant Pot Thai Curry Chicken recipe, experimenting with substitutions and variations can elevate your dish to new heights.
For instance, try using chicken thighs instead of breasts for richer flavor. If you’re in the mood for seafood, shrimp cooks beautifully—just adjust the cook time.
You can also swap in different veggies like broccoli, carrots, or snow peas for added texture and nutrition.
Want a vegan option? Replace chicken with tofu and use vegetable broth instead of chicken broth.
There’s no limit to what you can create, so get creative and customize it to your taste!
What to Serve with Instant Pot Thai Curry Chicken
There’s nothing quite like a comforting bowl of Instant Pot Thai Curry Chicken, and finding the perfect sides to complement it can elevate your meal.
I love serving it with fragrant jasmine rice, as it soaks up all that delicious sauce. For a fresh touch, a simple cucumber salad with lime dressing balances the spices beautifully.
If I want something heartier, I’ll make quinoa or serve it with warm naan bread. Steamed broccoli or snap peas add a nice crunch and a pop of color.
These sides not only enhance the dish, but they also make for a well-rounded dinner experience!
Additional Tips & Notes
When serving Instant Pot Thai Curry Chicken, a few additional tips can enhance your cooking experience.
First, feel free to experiment with the vegetables; adding broccoli, carrots, or snow peas can elevate the dish.
If you prefer shrimp, reduce the cooking time to just 3-4 minutes under pressure.
For a little extra zing, consider garnishing with fresh cilantro or lime juice before serving.
Remember to taste and adjust the seasoning, as some may prefer a spicier kick.
Finally, pairing this dish with jasmine rice or naan can soak up that delicious curry sauce.
Enjoy your meal!