I’m always on the lookout for recipes that deliver big flavors without demanding hours in the kitchen. This Creamy Instant Pot Thai Chicken Curry hits all the right notes—aromatic, spicy, creamy, and utterly satisfying. It’s one of those magical dishes where the pressure cooker does the heavy lifting, transforming simple ingredients into something that tastes like it simmered all day. Want to know the secret to getting that perfect balance of tangy, spicy and creamy? There’s a simple trick that makes all the difference.
Why You’ll Love this Creamy Instant Pot Thai Chicken Curry
When you’re craving something that hits all the right notes—creamy, spicy, tangy, and utterly satisfying—this Instant Pot Thai Chicken Curry delivers in every possible way.
I’m obsessed with how the coconut milk creates the most luxurious sauce, wrapping around those tender chicken thighs like a warm hug. Can you imagine the aroma of garlic, ginger, and curry paste filling your kitchen?
The best part? It’s ready in under 30 minutes with minimal effort. Just dump, set, and forget while your Instant Pot works its magic. Perfect for busy weeknights when takeout tempts you.
What Ingredients are in Creamy Instant Pot Thai Chicken Curry?
To make this deliciously creamy Thai chicken curry, you’ll need a handful of ingredients that create the perfect balance of flavors—spicy, savory, and tangy all in one pot.
- 1 tablespoon vegetable oil
- 2 cloves garlic, crushed
- 1-inch piece of ginger, sliced thin
- 13.5 ounce can coconut milk
- 1 tablespoon soy sauce
- 2 tablespoons Thai red curry paste
- 3 pounds boneless skinless chicken thighs
- 1 teaspoon sea salt
- Juice of 1 lime
- Minced cilantro (optional)
- Rice for serving
While these ingredients create the perfect curry, don’t be afraid to adjust according to your taste preferences—maybe add a little more curry paste if you love heat, or throw in some vegetables like bell peppers or snap peas to round out the meal.
How to Make this Creamy Instant Pot Thai Chicken Curry
Making this curry couldn’t be simpler, and your Instant Pot does most of the weighty work. Start by turning your Instant Pot to Sauté mode and adding 1 tablespoon of vegetable oil. Once hot, toss in 2 crushed garlic cloves and your thinly sliced 1-inch piece of ginger, letting them dance around for about a minute until they become aromatic. The smell that fills your kitchen at this point? Pure magic.
Next, pour in your 13.5-ounce can of coconut milk (the creamier, the better), 1 tablespoon of soy sauce, and 2 tablespoons of Thai red curry paste. Whisk everything together until smooth—no one wants surprise pockets of curry paste! Add your 3 pounds of boneless skinless chicken thighs and 1 teaspoon of sea salt, making sure the chicken pieces get a nice coating of that fragrant sauce. Chicken thighs are perfect here because they stay tender and juicy under pressure, unlike breast meat which can sometimes dry out. Trust me on this one.
Close the lid and set your Instant Pot to pressure cook on high for 10 minutes. The Instant Pot Duo Evo Plus is especially excellent for this recipe with its intuitive interface and precise temperature control. Then—and this is indispensable—allow for a natural release for about 15 minutes. Rushing this step might leave you with tougher chicken, and who wants that? Once the pressure has released, open the lid and finish the curry with the juice of 1 lime, which brightens all those rich flavors. Give everything a good stir, and if you’re feeling fancy, sprinkle some minced cilantro on top before serving over a bed of fluffy rice. The contrast between the creamy curry and the cilantro’s freshness? Absolutely worth the extra thirty seconds of chopping.
What to Serve with Creamy Instant Pot Thai Chicken Curry
Why settle for just curry when you can create a complete Thai-inspired feast? Rice is the classic partner—jasmine or basmati both work beautifully to soak up that luscious sauce. I’m particularly fond of adding a cool cucumber salad with rice vinegar as a rejuvenating contrast.
For a more substantial spread, try some crispy spring rolls or roti bread for dipping. Need something green? Stir-fried bok choy or garlicky green beans complement the rich curry perfectly. My secret weapon? A side of sweet mango slices, which balance the spicy notes in the most delightful way.
Leftovers and Storage for this Creamy Instant Pot Thai Chicken Curry
Something magical happens when this curry sits overnight in your fridge—the flavors deepen and meld together in ways that make me think day-two curry might actually taste better than the fresh batch.
Store leftovers in airtight containers for up to 4 days, or freeze portions for up to 3 months. I recommend keeping the rice separate to prevent it from soaking up all that delicious sauce.
When reheating, add a splash of water if the curry has thickened too much. Just warm it gently on the stovetop or microwave until hot throughout. Perfect for meal prep, too.
Creamy Instant Pot Thai Chicken Curry Substitutions and Variations
This recipe is wonderfully flexible, allowing you to tailor it to your pantry contents and dietary needs. Don’t have chicken thighs? Chicken breast works too, though I’d reduce cooking time to 8 minutes for juicier results. Vegetarians can swap in firm tofu or chickpeas, while vegans might also replace the fish sauce with extra soy sauce or tamari.
Need it spicier? Add a sliced Thai chili or sriracha. Craving veggies? Toss in bell peppers, snap peas, or spinach after pressure cooking. They’ll heat through perfectly without getting mushy. And that coconut milk can be light if you’re watching calories, though the curry won’t be quite as luscious.
Final Thoughts
I’ve been turning to this Instant Pot Thai chicken curry recipe for years now, and it never disappoints. There’s something magical about how the coconut milk, red curry paste, and lime juice come together in such a short cooking time.
What I love most is its simplicity. Just a handful of ingredients, ten minutes under pressure, and dinner is served. The sauce turns out velvety smooth, coating each bite of tender chicken with that perfect balance of spicy, sweet, and tangy flavors.
Ready in under 30 minutes, it’s my go-to for busy weeknights when I crave something comforting yet exciting. Similar to chicken fajitas recipes, the key is making sure your ingredients are sliced evenly for the best cooking results.