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Pressure Cooker Thai Yellow Curry with Chicken |

Pressure Cooker Thai Yellow Curry with Chicken

  • Author: Mike Vrobel
  • Total Time: 30 minutes
  • Yield: 6-8 servings 1x


Pressure Cooker Thai Yellow Curry with Chicken. A quick weeknight curry, sweetened with a lot of coconut cream and spiced up with Thai yellow curry paste.


  • 1 tablespoon vegetable oil
  • 1 medium onion, peeled and sliced thin
  • 2 medium red bell peppers, trimmed, seeded, and cut into thin strips
  • 3 cloves garlic, crushed
  • 1/2 inch piece of ginger, peeled and crushed
  • 1/2 teaspoon fine sea salt
  • Cream from the top of 2 (13.5 ounce) cans coconut milk
  • 1/2 cup yellow curry paste (a whole 4 oz can)
  • 3 pounds boneless skinless chicken breasts, cut into 1-inch cubes
  • 3/4 teaspoon fine sea salt
  • 1 1/2 pounds Petite Yukon Gold potatoes, quartered
  • The liquid from 2 cans coconut milk
  • 1 tablespoon fish sauce (plus more to taste)
  • 1 tablespoon soy sauce (plus more to taste)
  • 1 tablespoon brown sugar (plus more to taste)
  • Juice of 1 lime
  • 2 medium zucchini, cut into 1/2 inch thick half moons

Garnish and Sides

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


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 1/2 teaspoon of salt, and sauté until the onion starts to soften, about 3 minutes.

Fry the curry paste: Scoop the cream from the top of 2 cans of coconut milk and add it to the pot, then stir in the curry paste. (Stop when you hit the thin coconut liquid, and save it for later.) Cook, stirring often, until the curry paste darkens and the fat starts to separate, about 5 minutes.

Pressure cook the curry for 5 minutes, with a quick pressure release: Sprinkle the chicken with the kosher salt. Add the chicken to the pot, and stir to coat with curry paste. Stir in the potatoes, and then the reserved coconut milk liquid, fish sauce, soy sauce, and brown sugar. Lock the lid and pressure cook on high pressure for 5 minutes in an electric PC or 4 minutes in a stovetop PC. Quick release the pressure in the pot.

Finish the curry: Remove the lid from the pressure cooker, then set it over medium-high heat (Sauté mode adjusted to high in an electric pressure cooker.) Stir in the lime juice and the zucchini, and simmer until the zucchini is crisp-tender, about 8 minutes. Taste the curry for seasoning, adding more soy sauce (to add salt) or brown sugar (to add sweet) as needed. Ladle the curry into bowls, sprinkle with minced cilantro and basil, and serve with Jasmine rice.


Don’t shake the cans of coconut milk – you want the solid layer of cream on the top and the liquid underneath. That lets you fry the coconut cream with the curry paste, then add the liquid later. (If the coconut milk is shaken up, and there isn’t a thick layer of coconut cream on the top, scoop out the top 1/3rd of the can and add it to the pot.)

I use Maesri curry paste, because a single 4 ounce can is the perfect amount for a pressure cooker curry. If you buy your curry paste in a larger tub, use 4 tablespoons.

Want to substitute chicken thighs? (I know I do!) Increase the cooking time to 10 minutes at high pressure in an electric PC, 8 minutes in a stovetop PC.


  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Weeknight Dinner
  • Method: Pressure Cooker
  • Cuisine: Thai