Instant Pot Chicken Red Curry


2 lbs chicken thighs, cut into 1-inch pieces

1 cup yardlong beans, cut 1 inch pieces

1 cup sliced bamboo shoot

1 red bell pepper, sliced (optional)

1 tablespoon vegetable oil

1 stalk lemongrass, cut into 3 inch pieces

2 -3 kaffir lime leaves

1 (4 ounce) can red curry paste (Maesri brand)

1 cup water

2 teaspoons salt

1 (13 1/2 ounce) can coconut milk

1 tablespoon cornstarch

2 tablespoons water

1 teaspoon fish sauce


Set the instant pot on saute and boil the bamboo for 5 minutes. Drain and set aside.

Rinse the inner pot and set on saute mode on high. Add in the vegetable oil, lemongrass, kaffir lime leaves and red curry paste. Saute for 1-2 minutes and then stir in the chicken. Saute for another 1 minute.

Add in 1 cup of water and make sure nothing is stuck to the pot. Add in bamboo and salt. Cook on high pressure for 5 minutes and NPR for 5 minutes. Use this time to prep the vegetables and to make a cornstarch slurry by adding 2 tbsp of water to the cornstarch.

When the pin drops, open the lid and switch to saute mode on high. Add your vegetables, coconut milk and cornstarch slurry. Boil for 2-3 minutes until vegetables are tender. Add fish sauce right before serving.

Serve with steamed rice, cilantro, fresh Thai basil and chilis.

Learn MORE / Get RECIPE at Joyce S via

To help with slow website load, we have put all photos for this article here: View photo gallery.