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Home » Recipes » Instant Pot

Thai Instant Pot Yellow Curry with Chicken

Published: Oct 23, 2018 | Updated: Aug 2, 2023 | Author: Neena Panicker

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Instant Pot Thai Yellow Curry with Chicken Pinterest pin with 2 images - one from above and 2nd at an agle - curry in white bowl on blue napkin, with fried rice in another bowl - Paint the Kitchen Red
Instant Pot Thai Yellow Curry Pinterest pin - bowl of yellow chicken curry with potatoes, carrots - Paint the Kitchen Red
Instant Pot Thai Yellow Curry with Chicken in white bowl on blue napkin, with fried rice in another bowl and text "easy recipe thai yellow curry chicken and potatoes".
Thai yellow curry
Instant Pot Thai Yellow Curry Pinterest pin - bowl of yellow chicken curry with potatoes, carrots - Paint the Kitchen Red

Thai Instant Pot Yellow Curry with Chicken has the perfect combination of flavors: creamy coconut milk, Thai yellow curry paste, chicken, potatoes, and carrots. To top it off, curry powder gives this Thai yellow curry its unique taste.  This Thai yellow curry recipe is soul-nourishing comfort food perfect for any time of year.

Instant Pot Yellow Curry with Chicken in white bowl on blue napkin, with fried rice in another bowl

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Table of Contents


  1. Introduction
  2. Tips
  3. Ingredients
  4. Step by Step Instructions
  5. Recipe Card – Printable
  6. Related Recipes and Guides

Introduction

I’ve had many requests for an Instant Pot Yellow Curry recipe but I just didn’t get a chance to share one until now.  I think you’re going to love this Instant Pot chicken curry with potatoes and carrots.

It’s very important that you get good quality and authentic ingredients if you want to replicate the flavors of your favorite Thai restaurant.  Please read my Instant Pot Thai Red Curry recipe post to find out more about my quest to create a recipe for the perfect Thai Red Curry, first on the stovetop and then the pressure cooker!

When I used to make Thai Yellow Curry on the stovetop, I didn’t add extra curry powder. I found that the yellow curry paste gives the curry amazing and authentic flavor. But when I make this curry in the pressure cooker, I like to add that extra curry powder because pressure cooking can dull some of the spices.

I love to serve Thai curries with Jasmine rice rather than long grain, basmati, or even brown rice. I feel that Jasmine rice is best for soaking up the curry – it tastes so good!!

This pressure cooker Thai yellow curry recipe can be made quickly and easily, even on a busy weeknight.  I always keep coconut milk and curry paste in my pantry and I use whatever meat and vegetables I have on hand.

[Read More: Instant Pot Pot-in-Pot Cooking Method to cook rice and curry together!]

All my Thai recipes are as delicious and easy as this curry, but with different flavors!  Massaman curry is milder, and Green Curry is the spiciest, with Red Curry somewhere in the middle. Try Thai fish curry (choo chee curry) for a change from the ordinary.

TIPS AND SUBSTITUTIONS


Yellow Curry Paste

To make this curry taste like a restaurant-quality curry, you’ve got to get the right curry paste.  There are two brands of Thai curry pastes that I really like: Maesri (which I like best) and Mae Ploy. 

These brands have a much more authentic flavor than the most common brand found in regular grocery stores in the US.

If the curry is too spicy at the end, add some more coconut milk when you’re cooking the vegetables.


Spiciness

When I use Maesri, I use 3 tablespoons of paste, but with Mae Ploy, I use 2 tablespoons because I find it to be spicier.  Adjust to your tastes. 

If the curry is too spicy at the end, add some more coconut milk when cooking the vegetables.   The level of spice in the recipe as written is medium spicy.  Vary the spice by adding more or less Thai yellow curry paste.

Also note that Thai curries are generally eaten with rice. If you’re not planning on eating the curry with rice, you might need to adjust the salt by reducing the quantity of fish sauce.


Curry Powder

Curry powder can lose its freshness if kept for too long.  So if you have a jar of curry powder that’s been sitting in your cabinet for ages, you should try and get a fresh jar.


Lime Leaves

Lime leaves (also known as k-lime, makrut or kaffir lime leaves) add unique flavor to Thai curries.

You can find them at Asian grocery stores. I highly recommend using them. They keep very well in the freezer!

I like to scrunch up the lime leaves and bruise them before adding them to the curry. This releases the oils from the leaves and adds a stronger flavor.

If you can’t find lime leaves, add an extra teaspoon or two of lime juice. Taste as you go.


Thai Basil

Thai yellow curry recipes vary widely.  I like to use lime leaves but I don’t use Thai basil  in this curry.  If you’re used to the flavor of Thai basil in your yellow curry, feel free to add some in at the end, after pressure cooking.


Fish Sauce

I use Red Boat brand of fish sauce. It’s more pricey, but very good quality.

There’s no substitute for fish sauce.  It adds that depth of flavor, the umami, to the curry.  But for vegetarians, I’ve had readers recommend the Fysh brand of sauce.  I have not tried it.  You may need to add a little extra.


Palm Sugar

Thai yellow curries at Thai restaurants can vary in the amount of sweetness, so feel free to adjust the quantity of sugar. 

Palm sugar is more authentic to a Thai curry than brown sugar is.  However, I frequently use brown sugar without sacrificing taste.


Coconut Milk

I frequently get questions about the coconut milk curdling after being pressure cooked in the Instant Pot. Yes, it will appear to be curdled when you open the Instant Pot. But once you stir it up and cook the vegetables in the curry sauce, the curry should be very smooth.

It’s important to buy good-quality coconut milk. I have had less-than-perfect Thai curry when I’ve used lower quality brands and/or light coconut milk. I use full-fat coconut milk. My two favorite brands are Aroy-D and Chaokoh.


Meats and Tofu

You can easily substitute other meats or tofu for the chicken, but you’ll have to adjust the cooking time – here are some approximate times.  Note: the timing for meat is for bite-size strips!

  • Pork shoulder: 8 minutes Natural Pressure Release (NPR)
  • Beef chuck: 12 minutes NPR
  • Extra-firm tofu, cubed: 2 minutes, Quick Release (QR)

Vegetables

I sometimes choose to decrease the quantity of chicken and double the quantity of vegetables, so we eat less meat and more veggies.


Doubling the Recipe

You can double all the ingredients in the recipe and pressure cook for the same amount of time. Just make sure your ingredients don’t go past the ⅔-full mark.


Splatter Screen

When you’re sauteing the coconut milk with the curry paste, the mixture can bubble up and splatter. I like to use a splatter screen to cover the inner pot during the saute process.


Burn Message

If you regularly encounter the ‘burn’ message, feel free to add ¼ cup of broth when pressure cooking the coconut milk.  (I frequently do this not because of the ‘burn’ error but just because I don’t like to waste the remnants of coconut milk in the can; I add a bit of broth to the emptied can, swirl it around and use a spoon or silicone spatula to scrape out all the coconut milk.)

[Read more: Instant Pot Burn Message]

If you’re new to the Instant Pot and aren’t familiar with how to use it, you might find it helpful to first read one of the following guides and then come back here to learn how to make this recipe.

  • General Instant Pot Instructions for Beginners
  • Instant Pot ULTRA Beginner’s Manual
  • Instant Pot DUO EVO PLUS Beginner’s Manual
  • Instant Pot DUO NOVA Beginner’s Manual
  • Instant Pot DUO GOURMET Beginner’s Manual
  • Instant Pot DUO CRISP Beginner’s Manual
  • Instant Pot PRO Beginner’s Manual
  • Instant Pot PRO CRISP Beginner’s Manual

Instant Pot Thai Yellow Curry – Ingredients

Instant Pot Thai Yellow Curry Ingredients - chicken, potatoes, onions, curry paste, brown sugar, lime juice, carrots, fish sauce, curry powder, lime leaves, coconut milk
  • Chicken
  • Potatoes
  • Onions
  • Yellow curry paste
  • Brown sugar
  • Lime juice
  • Carrots
  • Fish sauce
  • Curry powder
  • Lime leaves
  • Coconut milk

How to Make Thai Yellow Curry in the Instant Pot (Step by Step Instructions)

  1. Turn on Saute Mode
  2. Saute curry paste and coconut milk
  3. Add curry powder and rest of coconut milk
  4. Stir in chicken and potatoes
  5. Pressure cook
  6. Quick-release pressure
  7. Add vegetables and seasonings and saute

How to Turn on Saute Mode

Instant Pot Ultra Duo Saute Function collage - arrows pointing to Saute in Duo and Ultra - Paint the Kitchen Red
  • Instant Pot DUO:  Select the Saute function.
  • Instant Pot ULTRA:  Select the Saute function and press Start.

Saute Curry Paste and Coconut Milk

Instant Pot Thai Yellow Curry with Chicken Instructions 1 collage - coconut milk, yellow curry paste, stirred
  • Stir together yellow curry paste and ½ can of coconut milk and saute for about a minute. Use a splatter screen if necessary, to guard against splatters from the coconut milk.

Add Curry Powder and Rest of Coconut Milk

Instant Pot Thai Yellow Curry with Chicken Instructions 2 collage - coconut milk and spices with added turmeric, saute, add remaining coconut milk
  • Add curry powder and stir until mixture is bubbly and oil begins to separate, about two to three minutes. *
  • Select Cancel and stir in remaining coconut milk.

Stir in Chicken and Potatoes

Instant Pot Thai Yellow Curry with Chicken Instructions 3 collage - coconut milk and chicken, potatoes, stirred
  • Stir in chicken and potatoes.

Instant Pot Duo Pressure Cook 3 minutes

Instant Pot Duo Manual mode 3 minutes collage - close lid, press manual, press + -, display says 3 - Paint the Kitchen Red
  • Close the lid and make sure steam release handle is in Sealing position
  • Press Manual (or Pressure Cook) and + or – until the display reads 3 (3 minutes).

Instant Pot Ultra Pressure Cook 3 minutes

Instant Pot Ultra pressure cook 3 minutes collage - open lid, select pressure cook and set time to 00:03, display says on - Paint the Kitchen Red
  • Close the lid.
  • Select Pressure Cook mode and adjust the time to 3 minutes (00:03).
    Press Start.

Pressure Cooking Process (Duo and Ultra)

Instant Pot Duo Pressure Cooking collage - display shows On, float valve is down, display shows L0:00 - Paint the Kitchen Red
Instant Pot Ultra pressure cooking collage - Ultra display shows On, float valve is up, display shows 00 00 - Paint the Kitchen Red
  • Instant Pot display will change to On.
  • Once the Instant Pot is pressurized, the float valve will go up.
  • The display will count down to 0; it will then switch to Keep Warm mode and display L0:00  or 00 00 and begin to count up the number of minutes since pressure cooking completed.

How to Quick Release Pressure (QR) on the DUO

Instant Pot Quick Release collage - move handle to venting, float valve down, lid propped open - Paint the Kitchen Red
  • Move the steam release handle to Venting. Steam will come out of the steam release handle.
  • When your Instant Pot is depressurized, the float valve will be in the down position.
  • Press Cancel and open the Instant Pot.

How to Quick Release Pressure (QR) on the ULTRA

Instant Pot Ultra Release Steam and Open collage - press steam release button, float valve in down position, Instant Pot Ultra is open - Paint the Kitchen Red
  • Press down on the Steam Release Button until it locks into place, and steam begins to come out of the Steam Release Valve.
  • When your Instant Pot is depressurized, the float valve will be in the down position.
  • Press Cancel and open the Instant Pot.

[Find out more about the pressure release methods and how and when to use them. ]

Add Vegetables and Seasonings and Saute

Instant Pot Thai Yellow Curry with Chicken Instructions 4 collage - cooked yellow curry, added carrots and onions, simmer
  • Select the Saute function.
  • Stir in fish sauce, brown sugar, lime juice, onions, carrots, and lime leaves.
  • Cook until vegetables are crisp-tender, about 3 to 5 minutes. Don’t overcook, as the vegetables will continue to cook in the residual heat.
  • Taste and adjust with more fish sauce, brown sugar or lime juice.
  • Serve with Instant Pot Jasmine Rice.

More Chicken Favorites

Love cooking chicken in the Instant Pot but looking for new recipes? Here are a few of my favorite Instant Pot chicken recipes that are easy, delicious, and fast to make.

  • Chicken tinga Instant Pot
  • Instant Pot chicken korma
  • Instant Pot teriyaki chicken wings
  • Instant Pot chicken curry soup

For more chicken recipes, be sure to head over to my list of amazing Instant Pot chicken recipes you need to try!

Instant Pot Thai Yellow Curry with Chicken in white bowl on blue napkin, with fried rice in another bowl

Thai Instant Pot Yellow Curry with Chicken

This Instant Pot Thai Yellow Curry with Chicken has the perfect combination of flavors: creamy coconut milk, Thai yellow curry paste, chicken, and vegetables. To top it off, curry powder gives this Thai yellow curry its unique taste.  This curry is soul-satisfying comfort food perfect for any time of year.
4.98 from 48 votes
PRINT PIN RATE
Prep Time: 15 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 35 minutes minutes
Servings: 6 servings
Calories: 295
Author: Paint the Kitchen Red
Prevent Screen from Going Dark

Equipment

  • Instant Pot Pressure Cooker
  • Splatter Screen

Ingredients
  

  • 2 to 3 tablespoon Thai yellow curry paste preferably Maesri  or Mae Ploy brand *
  • 13.5 oz. coconut milk (1 can), preferably Aroy D or Chaokoh brand – 411 ml
  • 1 tsp  curry powder
  • 1 ½ lb boneless skinless chicken breasts or thighs (⅔ kg) cut into bite-size pieces
  • 1 ½ cups Yukon gold potatoes about 2 medium, cut into 1 ½-inch cubes 
  • 2 Tbsp  fish sauce  more to taste
  • 2 Tbsp  brown sugar or to taste
  • 1 teaspoon lime juice
  • ½ cup onion cut into 1-inch cubes
  • 1 cup carrots sliced
  • 4 lime leaves slightly bruised **

Instructions
 

  • Select Saute and stir together yellow curry paste and ½ can of coconut milk in the inner pot for about a minute.
  • Add curry powder and stir constantly until mixture is bubbly, about 2 to 3 minutes.
  • Press Cancel.
  • Stir in remaining coconut milk, chicken and potatoes.
  • Close the lid and pressure cook on High Pressure for 3 minutes.
  • Do a Quick Release of pressure (QR) and open the Instant Pot.  [Read More: The Different Pressure Release Methods]
  • Stir in fish sauce, brown sugar, lime juice, onions, carrots, and lime leaves.
  • Select Saute and cook until vegetables are crisp-tender, 3 to 5 minutes.  (Be sure not to overcook.  Vegetables will continue to cook in the residual heat.)
  • Taste and adjust with more fish sauce, brown sugar, or lime juice.
  • Serve with Instant Pot Jasmine Rice.

Notes

  • Prep time does not include steps that are already accounted for in the ingredient list, e.g. minced garlic, cut vegetables, etc.
  • Use a splatter screen, if necessary, to guard against the coconut milk bubbling up.
  • Thai curries are generally eaten with rice. If you’re not planning on eating the curry with rice, you might need to adjust the salt by reducing the quantity of fish sauce.
  • * I use 3 tablespoon of Maesri brand or 2 tablespoon of Mae Ploy brand.
  • ** lime leaves also referred to as k-lime, makrut, or kaffir lime leaves.

Nutrition

Serving: 1 serving | Calories: 295 kcal | Carbohydrates: 20 g | Protein: 26 g | Fat: 13 g | Saturated Fat: 8 g | Polyunsaturated Fat: 1 g | Cholesterol: 55 mg | Sodium: 766 mg | Fiber: 1 g | Sugar: 7 g
Course Main Dishes
Cuisine Asian, Thai
Main Ingredient chicken
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Comments

  1. Daniel says

    January 20, 2025 at 8:08 pm

    5 stars
    A great recipe! I made it with Harvest Moon Potatoes (Potatoes with yellow flesh and dark purple skin) that I got from my local farmer’s market. It was a good recipe for my household, as some of my family don’t like really spicy food, and as this is more mild, it was a hit!

    Reply
    • Neena Panicker says

      January 21, 2025 at 4:02 pm

      Hi Daniel! Thanks for leaving a comment. I’m glad you enjoyed the Thai yellow curry using harvest moon potatoes!

      Reply
  2. Lauren says

    June 17, 2024 at 11:12 pm

    I cannot wait to make this recipe for dinner tomorrow. If I were to triple it, would it all fit in a 6 qt instant pot?

    Reply
    • Neena Panicker says

      June 18, 2024 at 10:58 am

      Lauren, I’ve doubled it easily but never tripled it. Officially you’re supposed to stay at the 2/3 full mark or below. But if you go a bit above, you should be okay. Just don’t fill it up too high.

      Reply
  3. Jeremy Best says

    June 17, 2024 at 7:18 pm

    I made this a couple of weeks ago for my mother whom I’ve recently introduced to how amazing Thai cuisine is. I like a strong coconut flavor in my Curries so I doubled the total coconut milk quantity, but in the first step I simmered it until the oil started separating from the liquid, then I added in my curry paste. A couple of other changes I made to the recipe were using palm sugar rather than brown, and I added bell peppers and cherry tomatoes in the final step. This was an amazing recipe to build upon and I am making a tofu version again tonight for my vegetarian daughter. Thank you so much and I look forward to trying more of your recipes!

    Reply
    • Neena Panicker says

      June 18, 2024 at 11:00 am

      Jeremy, thank you for the comment and your modifications. I’m so glad you were able to make this for your mom, and that she liked it. Hope your daughter enjoyed the vegetarian yellow curry too.

      Reply
  4. Lisa Gregory says

    April 17, 2024 at 3:19 pm

    Can I use a slow cooker for this recipe?

    Reply
    • Neena Panicker says

      April 22, 2024 at 8:01 am

      Lisa, I would say you can slow cook for 4 hours on low heat.

      Reply
    • Taylor says

      November 11, 2024 at 12:25 pm

      Do you have a suggested cook time or other adjustments when using frozen chicken?

      Reply
      • Neena Panicker says

        November 11, 2024 at 12:59 pm

        Hi Lisa, if the chicken is cut into small pieces and separated (not in one big clump), you pressure cook for the original time. The Instant Pot will just take longer to come to pressure. If you’re using frozen large pieces, you can pressure cook for 8 to 10 minutes and shred it it. I prefer cutting it up.

        Reply
  5. Brenda says

    March 10, 2024 at 2:57 pm

    Hi. Can I make the same recipe on the stove, in a pot? Sounds amazing and delicious.

    Reply
    • Neena Panicker says

      March 13, 2024 at 6:02 pm

      Brenda, yes, you can make it on the stovetop. Instead of pressure cooking, cook it on the stove till the chicken is cooked through. No other changes.

      Reply
  6. Bethany says

    February 29, 2024 at 9:35 am

    Does doubling the recipe exactly create any issues? Or do you have any suggestions on how to alter the measurements to double it properly? I’m 100% sure my family will want more than the recipe will make, we love curry.

    Reply
    • Neena Panicker says

      February 29, 2024 at 11:02 am

      Bethany, I double it exactly and find it works quite well. However, if you double it and it’s too spicy for you, I would just add an extra 1/4 to 1/2 cup of coconut milk.

      Reply
  7. Alisha says

    January 05, 2024 at 7:05 pm

    I’m making the recipe now but it’s looking a bit watery, I realized I purchased lite coconut milk. Would you mind specifying the level of fat of coconut milk to use?

    Reply
    • Neena Panicker says

      January 06, 2024 at 7:52 am

      Hi Alisha, as far as I know you can get lite, regular, or coconut cream. I use regular but you can also do coconut cream and add some broth as needed to thin it out.

      Reply
  8. paul cooke says

    September 14, 2023 at 6:22 pm

    5 stars
    Amazing…..

    Reply
    • Paint the Kitchen Red says

      September 18, 2023 at 5:07 pm

      Thanks, Paul. I’m so happy you liked the Thai yellow curry!

      Reply
  9. Elfie says

    April 23, 2023 at 4:35 pm

    5 stars
    I made the Thai red curry and it was delicious! I plan on making this one next. My only question is: why isn’t the fish sauce added during the pressure cooking step? I was worried about the fish sauce not cooking enough on the saute step so I let it cook for about 10 minutes total and ended up over-cooking the sauce (lots of liquid evaporated).

    Reply
    • Paint the Kitchen Red says

      April 26, 2023 at 5:36 pm

      Elfie, great question. I find that pressure cooking mutes spices and flavorings, in general, and choose to add fish sauce towards the end. You can definitely pressure cook it and see if that works better for you. It will be good.

      Reply
  10. Steve says

    January 29, 2023 at 8:50 pm

    Hello! I have a little one that is sensitive to citrus. Can you recommend a substitute for the lime juice? Not sure if the lime leaves have citrus but maybe they’ll be ok? Thanks!

    Reply
    • Paint the Kitchen Red says

      February 01, 2023 at 2:18 pm

      The lime leaves have citrus notes, so you’ll probably need to omit them too. To add sourness you may want to try a bit of vinegar, or maybe even tamarind.

      Reply
  11. Sandra Reed says

    October 01, 2022 at 9:31 pm

    5 stars
    Wonderful recipe loved by all! All of your instructions were very helpful.

    Reply
    • Paint the Kitchen Red says

      October 02, 2022 at 5:40 pm

      Sandra, so glad to hear that!

      Reply
  12. Tim says

    May 31, 2022 at 10:56 am

    5 stars
    I stumbled across your site looking for a recipe for red curry, and boy am I glad I did. It was fantastic, and I am going to try this one next. I accidentally bought yellow sour curry paste. Is that the same thing, or should I go back to the store?

    Reply
    • Paint the Kitchen Red says

      May 31, 2022 at 3:33 pm

      Hi Tim, great question. Unfortunately, it isn’t the same thing. This particular curry paste is good for fish and it doesn’t use coconut milk. Pressure cook fish on low pressure for about 3 minutes (or just boil in a saucepan) with curry paste and water. Thank you for trying out my recipes!

      Reply
  13. Terri says

    April 12, 2022 at 7:50 pm

    5 stars
    I appreciated the shopping tips, found the curry paste & fish sauce in my local Safeway. Easy to follow recipe, it was great!

    Reply
    • Paint the Kitchen Red says

      April 12, 2022 at 10:29 pm

      Thanks, Terri. I’m glad you liked the recipe.

      Reply
  14. Laura says

    November 20, 2021 at 10:11 pm

    We love this recipe. Have used it many time. Just wondering, as I’m a bit of an amateur when it comes to storing food, can this be frozen and reheated at a later date? We just had twins and trying to precook some meals for when they are out of special care.

    🙂

    Reply
    • Paint the Kitchen Red says

      November 24, 2021 at 5:35 pm

      Hi Laura, I freeze the red curry and green curry just fine so this one should also be fine to freeze. The only change I make is add the Thai basil when I’m reheating.

      Reply
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Hi, I'm Neena Panicker, and welcome! I am the creator, photographer, and author of recipes and tips at Paint the Kitchen Red. I live in the glorious west in Salt Lake City, Utah with my family.

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