This post may contain affiliate links. This Instant Pot Thai Chicken Curry is instant pot buffalo shredded chicken with juicy chicken coated in a creamy, mildly spicy, and flavorful coconut milk sauce. Serve over rice for a quick and easy, nutritious dinner!
FAR too long to actually make this, so for that, I apologize. My friends, the moment you’ve all been waiting for: Instant Pot Thai Chicken Curry! It’s just as good as the original slow cooker version, but it’s made in a fraction of the time! Basically, any uncooked chicken you have on hand will be fine. This helps add moisture and flavor to the chicken as it cooks and helps avoid a BURN notice.
Water may be used as a last resort, but you’ll likely need to add additional seasonings. I don’t recommend the carton variety, it’s much less creamy and often has added ingredients. Canned coconut cream may be used for an extra creamy curry. Another nut butter may also be used. I’ve heard Mae Ploy is much spicier, so maybe start with 1 tablespoon and add more from there. Yellow, green, or panang curry paste may be used, if preferred. It’s savory, salty, and full of umami and fishy flavors.
If it’s absolutely, feel free to omit and replace with additional soy sauce or oyster sauce. Use a gluten free tamari or coconut aminos if you need this dish to be gluten free. Granulated sugar, coconut sugar, honey, agave, or pure maple syrup may be used to replace the brown sugar, if necessary. I used 1 tablespoon jarred pre-minced garlic to save time, but fresh garlic or even garlic powder may be used. If using garlic powder, use 1 teaspoon.
2 tablespoon freshly minced ginger to replace the ground ginger. Omit if you’re sensitive to heat or add more as a garnish if you’re a spice lover! Will coconut cream curdle in an instant pot? The chicken is cooked on HIGH pressure for 15 minutes, then the coconut milk is whisked together with the other sauce ingredients and is then cooked using the SAUTE function on the Instant Pot. If you’re using a 6 quart Instant Pot, this recipe can easily be doubled or tripled.
There’s no need to adjust the cook time unless you’re using a different variety of chicken. I also love serving this curry with sautéed red bell peppers and onions, or next to roasted broccoli or these chilled green beans! Use chicken breasts and lite canned coconut milk to cut a few calories. It won’t be as juicy and creamy though!
Make it in the slow cooker. Make my Crockpot Thai Chicken Curry! What to serve with instant pot thai chicken curry? This curry absolutely must be served next to your favorite rice and topped with chopped peanuts, cilantro, and green onions! I also love serving this next to some veggies and maybe an appetizer or two. To reheat, thaw in the fridge, if frozen, then microwave or heat on the stove until warm. Cover and lock the lid – make sure the pressure valve is pointed toward SEALING, then cook on HIGH pressure for 15 minutes.