clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A yellow bowl of massaman chicken curry with a serving of rice, on a gray table with basil, cilantro, and an Instant Pot visible in the background

Instant Pot Massaman Chicken Curry

  • Author: Mike Vrobel
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 3 quarts of curry 1x


Instant Pot Massaman Chicken Curry. A quick weeknight curry, using store-bought curry paste, from my pressure cooker.


  • 1 tablespoon vegetable oil
  • 1 medium onion, peeled and sliced thin
  • 1 medium red bell pepper, trimmed, seeded, and cut into thin strips
  • 3 cloves garlic, crushed
  • ½ inch piece of ginger, peeled and crushed
  • ½ teaspoon fine sea salt
  • Cream from the top of a 13.5-ounce can of coconut milk
  • ½ cup massaman curry paste (a whole 4 oz can)
  • 2 ½ pounds boneless skinless chicken thighs, cut into 1-inch cubes
  • ½ teaspoon fine sea salt
  • pounds baby potatoes
  • The liquid from a 13.5-ounce can coconut milk
  • 1 tablespoon fish sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • Juice of 1 lime

Garnish and Sides

  • Minced cilantro
  • Minced basil (preferably Thai basil)
  • Lime wedges
  • Crushed peanuts
  • Jasmine rice


  1. Sauté the aromatics: Heat the vegetable oil over medium-high heat in the pressure cooker pot until shimmering. (Use Sauté mode adjusted to high in an Instant Pot electric pressure cooker.) Stir in the onion, red pepper, garlic, and ginger, sprinkle with ½ teaspoon of salt, and sauté until the onion starts to soften, about 3 minutes.
  2. Fry the curry paste: Scoop the solid cream from the top of the can of coconut milk and add it to the pot. (Stop when you hit the thin coconut liquid, and save it for later in the recipe.) Stir in the curry paste and cook, stirring often, until the curry paste darkens and the fat starts to separate, about 5 minutes.
  3. Pressure cook the curry for 10 minutes, with a quick pressure release: Sprinkle the cubed chicken with the fine sea salt. Stir the chicken into the pot, coating it with curry paste. Stir in the potatoes, and then the rest of the can of coconut milk. Add the fish sauce, soy sauce, and brown sugar. Lock the lid and pressure cook on high pressure for 10 minutes in an electric PC or stovetop PC. Quick release the pressure in the pot.
  4. Finish the curry: When the pressure valve drops, remove the lid from the pressure cooker, tilting it away from you – the steam is scalding hot. Stir in the lime juice. Ladle the curry into bowls, sprinkle with minced cilantro, basil, and crushed peanuts, and serve with Jasmine rice.


  • OK, OK, if you insist on using boneless skinless chicken breasts, go ahead. Cut them into 1-inch cubes and use them in the recipe; It doesn’t change the cooking time.


  • Category: Weeknight Dinner
  • Method: Pressure Cooker
  • Cuisine: Thai

Keywords: Instant Pot Massaman Chicken Curry, Pressure Cooker Massaman Chicken Curry