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Instant Pot Thai Green Curry Chicken & Vegetables

This version of Thai Green Curry loads up on vegetables for a hearty and tasty meal. Made in one pot, so clean-up is a snap!
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Prep Time 20 minutes
Cook Time 25 minutes
Course Main Course
Cuisine Thai
Servings 8
Calories 550 kcal

Equipment

  • 6 Qt. Electronic Pressure Cooker

Ingredients
  

  • 1 - 1 ½ lbs. Boneless Skinless Chicken Breast
  • 1 C Chicken Broth
  • 1 Yellow Onion sliced
  • 1 Green Pepper cut into bite-sized pieces
  • 1 Red Pepper cut into bite-sized pieces
  • 1 Zucchini sliced into half moons
  • ½ - 1 Yellow Squash sliced into half moons
  • 2-3 Red Potatoes peeled and diced
  • 1 ½ tsp. Cumin
  • 1 Tbsp. Curry Powder
  • 2-3 Tbsps. Green Curry Paste
  • ¾ tsp. Ground Coriander Powder
  • 4 Cloves Garlic minced
  • 1 Lime zested
  • 2 Tbsp. Lime Juice
  • 2 ½ Tbsps. Fish Sauce
  • 4 tsp. Brown Sugar
  • 1 Can Organic Coconut Milk
  • 2 Tbsp. Oil for sautéing
  • Cilantro, to taste
  • Salt & Pepper to taste

Instructions
 

  • Peel and dice the potatoes and mince the garlic, then set them aside.
  • Step 2: Cut the chicken breast into bite-sized cubes. One of the benefits of cooking in an electric pressure cooker is that you can often cook frozen meat. My chicken breasts were frozen when I started the recipe. They are actually a little easier to cut when frozen and just slightly thawed.
  • Step 3: If making this recipe in an electric pressure cooker, press the saute button then press the adjust button until it is set to MORE. When the pot displays HOT, pour the dry spices into the pot and saute until fragrant, approximately 30 seconds. Then press cancel. Add the minced garlic and saute for another 30 seconds.
  • Add the chicken broth, and coconut milk, to the pot and stir. Next, add the cubed chicken and diced potatoes DO NOT STIR. Close and lock the lid and set it to seal. Press the Manual button and adjust the time to 6 minutes. It will take approximately 12-15 minutes to come to pressure. This is part of the cooking time
    When the pressure cooker comes to pressure the display will show the 6-minute cook time and then will begin to count backward. When complete the pot will beep three times and then display L0:00 and then begin to count upward. This indicates the pot is in the keep warm phase.
    CROCK POT INSTRUCTIONS: Put the chicken, spices chicken broth, diced potatoes, and coconut milk into the crock. Place the lid on and set it to HIGH for 2 ½ hours.
  • When the pressure cooker reaches L0:00 perform a quick pressure release by turning the steam release valve. Be careful of the steam. The pressure release can take 2-4 minutes. The front of the pot will begin counting up. Once the pin drops, press the Cancel button, open the lid, and give the contents a stir. The potatoes should be fork-tender.
  • Press the saute button and then the adjust button to less or normal. Stir in the green curry paste, fish sauce, and brown sugar. I usually use a whole 4 oz jar of Thai Kitchen Green Curry paste, but start with a couple of teaspoons, you can always add more.
  • Add the zest of one lime and lime juice. Taste and adjust the seasoning to your liking.
    NOTE: If the dish is too spicy for you, simply add part of a second can of coconut milk to tone down the spice.
  • Add the vegetables and garbanzo beans. Continue to saute until beans are heated through and veggies are to the tenderness of your liking, approximately 5-7 minutes. Press cancel when done.
    CROCK POT INSTRUCTIONS: Stir in the green curry paste, fish sauce, and brown sugar. Add the zest of one lime, lime juice, vegetables, and garbanzo beans. Replace the lid and let the crock pot cook for another 30 minutes. The dish is done when the beans are heated through and the veggies are to the tenderness of your liking, Taste and adjust the seasoning to your liking.
  • Garnish with cilantro and serve hot over a bed of rice with a lime wedge.

Notes

For reference, I like my curry with a little zip so I used the whole 4 oz. jar of green curry paste. I also added the juice of another half a lime, an additional 2 tsp. brown sugar, and 1/2 tsp. fish sauce.
Store any uneaten rice and curry in separate containers.

Nutrition

Calories: 550kcal
Keyword green curry, instant pot, instantpot, IP, Thai, thai green curry
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