Delicious Instant Pot Yellow Curry with Chicken

Here’s my go-to Instant Pot yellow curry with chicken recipe, featuring tender chunks of chicken, fresh vegetables, and a rich coconut curry sauce that comes together in just minutes thanks to the pressure cooker.

This curry has become my family’s favorite weeknight dinner solution when we’re craving something warm and comforting. I often make a double batch because the leftovers taste even better the next day. Nothing beats having curry ready to go in the fridge, especially on busy evenings!

What Kind of Yellow Curry Paste Should I Use?

Thai yellow curry paste is the backbone of this dish, and you’ll find a few different brands in the Asian section of your grocery store or at Asian markets. Mae Ploy and Maesri are two common brands that work really well – Mae Ploy tends to be spicier, while Maesri is a bit milder. If you’re new to making Thai curries, start with 2 tablespoons of paste and adjust up from there, since different brands can vary quite a bit in heat level. For the freshest flavor, look for curry paste in small cans or plastic tubs rather than large containers, since you’ll want to use it up within a few months of opening.

Options for Substitutions

This curry recipe can be adapted with several ingredient swaps if needed:

• Yellow curry paste: This is pretty important for the authentic taste, but in a pinch, you can use red curry paste plus an extra teaspoon of curry powder. The flavor will be different but still tasty!
• Coconut milk: Full-fat coconut milk works best here, but light coconut milk can work too. Just know your curry won’t be as rich. Don’t substitute with regular milk or cream – it won’t give you the right flavor.
• Chicken: Feel free to swap between breasts and thighs, or try this with firm tofu, shrimp, or even chickpeas for a vegetarian version. If using shrimp, add them in the last 2-3 minutes to avoid overcooking.
• Fish sauce: If you need a vegetarian option, use soy sauce or coconut aminos (start with 1 tablespoon and adjust to taste).
• Lime leaves: These add wonderful flavor but can be hard to find. You can use 2 tablespoons of lime zest instead, or leave them out completely.
• Yukon gold potatoes: Any waxy potato works here – try red potatoes or even sweet potatoes for a different spin. Just keep the chunks similar in size.
• Brown sugar: Palm sugar is traditional, but maple syrup or regular sugar work fine too. Start with a bit less and adjust to taste.

Watch Out for These Mistakes While Cooking

The biggest mistake when making Instant Pot yellow curry is adding too much liquid – remember that unlike stovetop cooking, pressure cooking releases very little moisture, so stick to the recommended amount of coconut milk to avoid a watery curry. Another common error is cutting the chicken and vegetables into pieces that are too small, which can make them turn mushy under pressure – keep your potato and chicken chunks around 1.5 inches for the best texture. To prevent the dreaded ‘burn’ notice on your Instant Pot, make sure to scrape any browned bits from the bottom of the pot after sautéing the curry paste, and layer your ingredients properly with the chicken and vegetables on top of the liquid. For the most balanced flavor, wait until after pressure cooking to adjust the seasoning with fish sauce, sugar, and lime juice, as these ingredients can become too intense during the cooking process.

What to Serve With Yellow Curry?

Jasmine rice is the perfect base for soaking up all that rich, coconut curry sauce – I always make extra because it’s just that good! For a fresh contrast to the warm, spiced curry, try adding a simple cucumber salad dressed with rice vinegar and a pinch of salt. If you want to make the meal even more filling, some warm naan bread or roti works great for scooping up every last bit of sauce. I also like to put out some chopped peanuts, fresh cilantro, and lime wedges so everyone can customize their bowl just the way they like it.

Storage Instructions

Keep Fresh: This yellow curry is even better the next day when all the flavors have had time to mingle! Pop it in an airtight container and keep it in the fridge for up to 4 days. The potatoes might get a bit softer over time, but the taste will still be amazing.

Freeze: Good news – this curry freezes really well! Let it cool completely, then transfer to freezer-safe containers or bags. It’ll keep nicely for up to 3 months. Just remember that coconut milk-based curries can sometimes separate when frozen, but don’t worry about that.

Reheat: When you’re ready to enjoy your curry again, warm it up slowly on the stovetop or in the microwave, stirring occasionally. If it’s been frozen and the sauce looks separated, just give it a good stir while reheating and it’ll come back together. Add a splash of coconut milk if it needs thinning out.

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1000-1200
• Protein: 80-90 g
• Fat: 50-60 g
• Carbohydrates: 90-100 g

Ingredients

For the curry base:

• 1 tsp curry powder (I use McCormick curry powder for reliable flavor)
• 2 to 3 tbsp Thai yellow curry paste
• 1 can (13.5 fl oz) coconut milk

For the main dish:

• 1 tsp lime juice
• 2 tbsp fish sauce
• 1.5 lb boneless, skinless chicken (cut into 1-inch chunks)
• 1/2 cup onion (diced)
• 2 tbsp brown sugar
• 1.5 cups Yukon Gold potatoes (peeled and cut into 1/2-inch cubes)
• 4 lime leaves
• 1 cup sliced carrots

Step 1: Saute Curry Base

Select the Saute function on your Instant Pot.

Add yellow curry paste and 1/2 can of coconut milk to the inner pot.

Stir the ingredients together for about a minute until well combined.

Then, add curry powder and continue stirring constantly until the mixture becomes bubbly, which should take about 2 to 3 minutes.

Step 2: Pressure Cook the Chicken and Potatoes

Press Cancel to stop the Saute function.

Stir in the remaining coconut milk, followed by the chicken and potatoes.

Close the lid securely and set the Instant Pot to cook on High Pressure for 3 minutes.

Step 3: Release Pressure Safely

After the cooking time is complete, perform a Quick Release of pressure (QR) by carefully venting the steam.

Once the pressure has been fully released, open the Instant Pot to continue with the cooking process.

Step 4: Add Vegetables and Seasonings

Stir in fish sauce, brown sugar, lime juice, onions, carrots, and lime leaves.

Select the Saute function again and cook until the vegetables are crisp-tender, which should take around 3 to 5 minutes.

Be cautious not to overcook, as the vegetables will continue to soften due to residual heat.

Step 5: Adjust Flavors and Serve

Taste your curry and adjust the flavors by adding more fish sauce, brown sugar, or lime juice to suit your preference.

Serve the finished curry with freshly cooked Instant Pot Jasmine Rice for a complete meal.