Instant Pot Thai Red Curry Chicken

Spicy, rich, and creamy, this instant pot Thai red chicken curry is perfect for those busy weeknight dinners. Tender and juicy chicken flavored with colorful peppers and coconut milk, all you need is 30 minutes in the instant pot!

Author: Wondermom Wannabe

Meal Type: Dinner

Cuisine: Asian

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings: 4 servings

Calories: 373 kcal per serving

Ingredients

1 lb - boneless and skinless chicken breast
1 tbsp - light olive oil
1 tbsp - thai red curry paste
2 cloves - garlic
½ tbsp - ginger paste
3 cups - chicken broth
½ tsp - salt
1 stalk - lemongrass
½ bunches - cilantro
2 ounces - Red Rice Pad Thai Noodles
½ cup - fresh basil leaves
½ - onion
1 - red bell pepper
1 - zucchini
½ cup - carrots
½ cans - coconut milk
1 tbsp - honey
½ tsp - lime juice

Instructions

Add to your instant pot chicken, chicken broth, olive oil, red curry paste, garlic, ginger paste, salt, lemon grass, and cilantro.
Give it a good mix together. Place your instant pot lid on and make sure your ceiling valve is closed.
Set your instant pot to high-pressure for 5 minutes.
Once it is finished cooking, do a manual release by bringing the valve toward you to release all of the pressure. It should take about 3 to 4 minutes to fully release pressure.
Open your lid, and with tongues or a fork, remove all of the cilantro, and discard. Remove your lemon grass and discard.
Press cancel on your instant pot, then select sauté mode. Add to your instant pot the noodles, basil leaves, onion, bell pepper, zucchini, carrots, coconut milk, honey, and lime juice.
Sauté For about 5 to 6 minutes to allow your noodles to soften, as well as your vegetables to cook through. This will also help reduce your sauce and create a bit of thickness to the dish.
Transfer to a bowl to enjoy. You can top with more lime juice, cilantro, basil leaves, and/or more salt to your liking! Enjoy!

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