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New Orleans Instant Pot Shrimp Etouffee

by 66 Comments

This Instant Pot Shrimp Étouffée is a classic New Orleans recipe made with Creole spices and plenty of shrimp in a spicy tomato-based sauce.  The rich and delicious stew tastes great over rice. Although this easy shrimp étoufféé recipe is perfect for a special occasion like Mardi Gras, it also makes regular weeknight meals extra special. [Stovetop instructions also included.]

Instant Pot Shrimp Etouffee garnished with green onions and chopped parsley in black bowl with rice in a bowl on a green napkin - Paint the Kitchen Red

[This recipe was modified in January 2020 to provide stovetop instructions.]

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read the disclosure.

Table of Contents

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

Introduction

Shrimp Étouffée (pronounced ‘eh-too-fay’) is one of the more popular dishes from Louisiana, along with gumbo, jambalaya, red beans and rice, and shrimp creole.

What is étouffée? The meaning of étouffée as translated from French is “smothered”. Smothering is a cooking technique used in both Cajun and Creole cuisines of Louisiana where food is cooked in a covered pan over low heat without a lot of liquid.

Étouffée is a traditional Louisiana recipe made with shellfish and is served over rice. Étouffée is most commonly made with crawfish or shrimp.

Since shrimp is more easily available, that’s what I’ve used for this recipe.  I always keep a bag of frozen shrimp in my freezer so I don’t have to run out to the store at the last minute when I want to make a quick dinner entree!

Instant Pot Shrimp Étouffée is quite similar to Instant Pot Gumbo, but there are a few differences.

  • This étouffée is made with shrimp whereas the Instant Pot Gumbo has shrimp, sausage and chicken.
  • This Louisiana Étouffée is made with a blonde roux (pronounced roo and is flour and oil/butter cooked together) compared to the dark roux in the gumbo.  This changes the taste of the sauce and reduces the cooking time!
  • I use olive oil and flour for the gumbo roux but for the étouffée roux, I use butter and flour. The gumbo recipe also has okra for thickening.

➡ Looking for more shrimp recipes? Try my Instant Pot shrimp and grits or garlic shrimp pasta. And don’t use chicken broth for seafood recipes. Put those shrimp shells to use and make this seafood stock!

Tips and Substitutions

Tomatoes

Some people prefer shrimp étouffée without tomatoes. I have made this same étouffée recipe without tomatoes but my family likes the version with tomatoes and that’s what I’m sharing with you here. You can omit the tomatoes if you wish. The result is a paler and milder dish.

I use fresh tomatoes, but you can substitute canned diced tomatoes.

Occasionally, I add in a tablespoon of tomato puree with the tomatoes to give the dish more of a tomato flavor. Don’t stir the puree in, just add it on top of the étouffée sauce before pressure cooking.

Seafood Stock

I prefer to use seafood stock because I’ve noticed a taste difference if I use chicken broth. It’s really easy to make homemade seafood stock; you can even make it ahead of time. Just peel the shrimp and toss the shrimp peels and some aromatics in the Instant Pot and go about your business!  Some of my reader use the shrimp heads too, so feel free to do that. Strain and store in the fridge (up to a couple of days) until ready to use.

Étouffée Roux

So, what is roux? Roux is a thickener made with oil/butter and flour. The fat and flour are cooked together till the flour loses its raw taste and the mixture turns color.

The color of roux for étouffée is lighter than the roux you would make for gumbo – a blonde roux rather than a dark roux.  That means that the roux takes much less time to make for this étouffée.  If you prefer the stronger flavor of dark roux, you can cook it for longer. Just make sure it doesn’t burn!

Creole Seasoning

 Tony Chacheres Creole seasoning is terrific and I use it in all my Cajun and Creole dishes. If you have another favorite, feel free to substitute.

Spiciness

Finish with a dash of tabasco sauce if you want to add more spice to the dish.

How to Serve

You can serve the shrimp étouffée over rice, pasta or even grits.

Crawfish Étouffée or Chicken Etouffee

You can substitute crawfish for the shrimp, but you’ll have to cook it for longer, and in Saute mode. To make chicken étouffée, add diced chicken thighs to the sauce before pressure cooking and pressure cook for 5 minutes instead of 10 minutes.

Burn Message

This étouffée recipe was made in a 6 quart Instant Pot Ultra and I have had no sealing issues or burn errors.  If your Instant Pot is prone to getting the Burn Message, you can try the following:

  • Deglaze really well.
  • After sauteing onions, celery, etc. turn off the Instant Pot and let it cool down.
  • Add an extra ¼ to ½ cup of broth.

[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.

Instant Pot Shrimp Étouffée – Ingredients

Instant Pot Shrimp Etouffee Ingredients part 1 - bell pepper, onion, celery, stock, lemon juice, worcestershire, creole seasoning, garlic, parsley, black pepper, white pepper, salt, thyme, green onion - Paint the Kitchen Red (1)
  • Bell pepper
  • Onion
  • Celery
  • Stock
  • Lemon juice
  • Worcestershire sauce
  • Creole seasoning
  • Garlic
  • Parsley
  • Black pepper
  • White pepper
  • Salt
  • Thyme
  • Green onion
Instant Pot Shrimp Etouffee Ingredients part 2 - shrimp, butter, flour, sherry, tomato - Paint the Kitchen Red
  • Shrimp
  • Butter
  • Flour
  • Sherry
  • Tomato

More details in the recipe card at the bottom of this post

How to Make Shrimp Étouffée in the Instant Pot (Step by Step Instructions)

  1. Season shrimp.
  2. Turn on Saute Mode.
  3. Make the roux.
  4. Stir in vegetables and seasonings.
  5. Add liquids and tomato.
  6. Pressure cook.
  7. Release pressure.
  8. Stir in shrimp.
  9. Garnish.

Season Shrimp

Shrimp in bowl with seasoning
  • Rub shrimp with 1 teaspoon of Creole seasoning and set aside.

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.

Make the Roux

Instant Pot Shrimp Etouffee Instructions 1 collage - butter, flour, cooked roux - Paint the Kitchen Red
  • When Instant Pot has heated, melt the butter in the inner pot of Instant Pot.
  • To make the roux, add flour to the inner pot and stir flour and butter until the mixture becomes a light caramel color. Make sure you stir the roux constantly, otherwise it will burn. This will take about 5 minutes.
  • If you need to, press Cancel to turn of the Instant Pot to cool it down and then select Saute again.
Instant Pot Shrimp Etouffee Roux Stages - 1.5 minutes, 2.5 minutes, 5 minutes - Paint the Kitchen Red
  • This is what the roux looks like when it is the correct blonde (caramel) color.  It starts out slow but gets dark quickly toward the end!
  • This roux was sauteed on medium/normal heat level.

Stir in vegetables and seasonings

Instant Pot Shrimp Etouffee Instructions 2 collage - vegetables, garlic, stirred - Paint the Kitchen Red
  • Add onions, bell pepper, celery, and garlic. Stir until vegetables are slightly soft, about 5 minutes.
  • Stir in remaining Creole seasoning, white pepper, black pepper, thyme, salt.

Add liquids and tomato

Instant Pot Shrimp Etouffee Instructions 3 collage - broth, stirred, tomatoes - Paint the Kitchen Red
  • Using a spatula, scrape the bottom of the inner pot to make sure there are no burnt bits stuck to the bottom. Deglaze with a tablespoon or two of stock if needed.
  • Add shrimp stock, Worcestershire sauce, lemon juice, and stir.
  • Add tomato and tomato puree (if using) and gently push down with a spatula, no need to stir.

Instant Pot Duo Pressure Cook 10 minutes

Instant Pot Duo Manual mode 10 minutes collage - close lid, press manual, press - or +, display shows 10- Paint the Kitchen Red
  • Close the lid and make sure the steam release handle is in the Sealing position.
  • Press Manual (or Pressure Cook) and + or – until the display reads 10 (10 minutes).

Instant Pot Ultra Pressure Cook 10 minutes

Instant Pot Ultra pressure cook 10 minutes collage - close Instant Pot Ultra, set time to 00:10 and select Pressure Cook, press start - Paint the Kitchen Red
  • Close the lid.
  • Select Pressure Cook mode and adjust the time to 10 minutes (00:10).
  • 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 do a 10-minute Natural Release of Pressure

Instant Pot Ultra and Duo 10 minute Natural Release (NPR) Paint the Kitchen Red
  • Allow the Instant Pot to stay in Keep Warm mode for 10 minutes.

How to Release any Remaining Pressure 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. Any remaining 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 Release any Remaining Pressure 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 any remaining steam will 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. ]

Stir in Shrimp

Instant Pot Shrimp Etouffee Instructions 4 collage - cooked stew, add shrimp, stir shrimp - Paint the Kitchen Red
  • Immediately stir in the shrimp and dry sherry (if using) and close the Instant Pot for 10 minutes. *
  • The shrimp will cook in the residual heat.  If you have trouble shutting the lid, keep the steam release valve in the venting position (or push down on the steam release button on the Ultra) while closing.

Pro Tip

* Be sure not to let too much heat and steam escape before adding the shrimp.  The shrimp will be cooking in the residual heat.

Garnish

Instant Pot Shrimp Etouffee Instructions 5 collage - cooked shrimp, stir, sprinkled with parsley and green onion - Paint the Kitchen Red
  • Open the Instant Pot again (release pressure if needed) and gently stir the shrimp.
  • Stir and sprinkle the Instant Pot shrimp étouffée with green onions and parsley.
  • Serve over Instant Pot Jasmine Rice or a rice of your choice.

If you enjoy Creole and Cajun recipes, you may also like Instant Pot Jambalaya, Instant Pot Red Beans and Rice, or Instant Pot Gumbo.

Stovetop Directions for Shrimp Étouffée

To make this recipe on the stovetop:

  1. Rub shrimp with Creole seasoning.
  2. Make the roux.
  3. Add vegetables and saute till soft.
  4. Whisk in the seafood stock.
  5. Bring to a boil, reduce heat to a simmer and stir in spices and tomato.
  6. Simmer for 10 minutes.
  7. Stir in the shrimp and cook for an additional 10 minutes.
  8. Stir in sherry and sprinkle with green onions and parsley.

See the recipe card below for detailed instructions.

Instant Pot Shrimp Etouffee garnished with green onions and chopped parsley in black bowl on a wood slat background - Paint the Kitchen Red
Print Recipe
4.75 from 31 votes

New Orleans Instant Pot Shrimp Etouffee

This Instant Pot Shrimp Étouffée is a classic New Orleans recipe made with Creole spices and plenty of shrimp in a spicy tomato-based sauce.  This rich and delicious stew tastes great over rice. This recipe is perfect for Mardi Gras but is so easy that you could make a regular weekday meal extra special. [Stovetop instructions also included.]
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Dishes
Cuisine: American, Cajun / Creole
Main Ingredient: seafood
Servings: 6 servings
Calories: 304kcal
Author: Paint the Kitchen Red

Equipment

Ingredients

Instructions

Instant Pot Instructions

  • Rub shrimp with 1 teaspoon of Creole seasoning and set aside.
  • Select Saute and when Instant Pot has heated, melt butter in the inner pot of Instant Pot.
  • Add all-purpose flour to inner pot and cook butter and flour until the mixture resembles a light caramel color, stirring frequently, and being careful not to burn. This will take about 5 minutes. *
  • Add onions, bell pepper, celery, and garlic. Stir until vegetables are slightly soft, about 5 minutes.
  • Stir in remaining Creole seasoning, white pepper, black pepper, thyme, salt.
  • Using a spatula, scrape the bottom of the inner pot to make sure there are no burnt bits stuck to the bottom. Deglaze with a tablespoon or two of stock if needed.
  • Add seafood stock, worcestershire sauce, lemon juice, and stir.
  • Add tomatoes and tomato puree (if using) and gently push down with a spatula; don't stir.
  • Close Instant Pot and pressure cook on High Pressure for 10 minutes.
  • Do a 10-minute natural release and open the Instant Pot. [Read More: The Different Pressure Release Methods].
  • Immediately stir in the shrimp and sherry (if using) and close the Instant Pot for 10 minutes. The shrimp will cook in the residual heat.
  • Open the Instant Pot again and gently stir the shrimp.
  • Serve Instant Pot Shrimp Étouffée over Instant Pot Jasmine Rice or a rice of your choice.
  • Sprinkle the shrimp étouffée with green onions and parsley.

Stovetop Instructions

  • Rub shrimp with 1 teaspoon of Creole seasoning and set aside.
  • To make the roux, melt the butter in a heavy medium-sized saucepan over medium heat and add in the flour.
  • Stir flour and butter until the mixture becomes a light caramel color. This will take about 5 minutes for a blonde roux or 10 minutes for a darker roux. Make sure you stir the roux constantly, otherwise it will burn.
  • Add onions, bell pepper, celery, and garlic. Stir until vegetables are slightly soft, about 5 minutes.
  • Slowly whisk in the shrimp stock, stirring it constantly until the sauce is smooth and no longer clumpy.
  • When the étouffée begins to boil, reduce heat to a simmer and stir in remaining Creole seasoning, white pepper, black pepper, thyme, salt, Worcestershire sauce, lemon juice, tomato, and tomato puree (if using).
  • Simmer on low heat until the sauce begins to thicken, about 10 minutes. Stir in the shrimp, cover, and cook for an additional 10 minutes. If the mixture appears too thick, add more seafood stock.
  • Stir in sherry and sprinkle with green onions and parsley before serving the étouffée.

Video

Notes

  • Prep time does not include steps that are already accounted for in the ingredient list, e.g. peeled shrimp, minced garlic, cut vegetables, etc.
  • If you prefer a thicker étouffée, reduce the sauce by cooking in Saute mode before adding the shrimp or discard half the sauce before serving.
  • * étouffée is made with blonde (light) roux while gumbo’s roux is a darker color.  If you wanted a darker étouffée, cook the roux for another 5 to 10 minutes.
  • This recipe was made in a 6 quart Instant Pot Ultra, and I have not had any burn message or sealing issues.  

Nutrition

Serving: 1serving | Calories: 304kcal | Carbohydrates: 16g | Protein: 33g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Cholesterol: 248mg | Sodium: 1086mg | Fiber: 3g | Sugar: 5g

I am not a certified nutritionist.  I provide my best estimate of nutritional information merely as a courtesy to my readers.  If you depend on nutritional information for dietary or health reasons,  I suggest using your favorite online nutrition calculator to confirm the nutritional value of this recipe based on the actual ingredients that you use.

Did you know that the best way to support your favorite bloggers is to comment and rate recipes, and share on social media? If you loved this recipe, please comment and give it a five ⭐ rating in the comment section below. If you’re a pinner, pin this post using the Pin buttons at the top and bottom of this post and in the recipe card above. Thank you for your support!

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Instant Pot Shrimp Stock

by 2 Comments

The Instant Pot is a great hands-off and easy way to make seafood or shrimp stock.  Use this Instant Pot Shrimp Stock for soups, stews, or any seafood dish including Cajun and Creole dishes like étouffée, whether you make them in the Instant Pot or not.

Instant Pot Seafood Stock in mason jar on a window sill

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read the disclosure.

Table of Contents

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

Introduction

If you’re making a seafood-based dish that calls for broth, you don’t need to buy it. And don’t substitute chicken or vegetable broth! Instead, use a homemade shrimp stock. 

The Instant Pot allows you to make this seafood stock without babysitting it like you would on the stove. Just turn it on and leave it to do its thing!

I use Instant Pot Seafood Stock for seafood bisques, stews, soups, and Cajun dishes like jambalaya, étouffée, and gumbo. It works great even in clam chowder.

Tips and Substitutions

Seafood Types

You can use any shellfish shells (e.g. crab, lobster) or even shrimp heads.

Frozen Shrimp Shells

I save the shrimp shells when I make shrimp dishes and store them in the freezer.  Then, when I have enough, I use them to make stock – no need to thaw, I put them in frozen.

Flavorings

Add your choice of herbs and flavors including thyme, lemon slices, salt, black pepper, or Creole seasoning.

Pressure Release

If you have the time, you can cook the stock for 1 hour and do a Natural Pressure Release (NPR).  This will allow the flavors to develop even more. Read more about the different kinds of pressure release.

Doubling

Make a larger quantity of Instant Pot shrimp stock by doubling the recipe. There’s no need to change the cooking time.

Freeze Stock

Freeze stock in ice cube trays and store in freezer bags to use later.

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.

FAQS

How long can I store the shrimp stock in the refrigerator?

You can store it in the fridge for up to 3 days.

How long can I store it in the freezer?

Freeze the stock in ice cube trays and once they’re solid, store the cubes in a freezer bag for up to 3 months. Thaw overnight in the refrigerator.

How can I add more flavor?

Add vegetables like carrots or garlic and herbs like thyme or parsley for even more flavor.

Instant Pot Shrimp Stock Ingredients

Here’s what you need for this recipe:

  • Shrimp shells
  • Parsley
  • Celery
  • Onion
  • Bay leaves
  • Water

More ingredient details are in the recipe card at the bottom of this post.

How to Make Shrimp Stock in the Instant Pot (Step by Step Instructions)

  1. Stir all ingredients together
  2. Pressure cook
  3. Release pressure
  4. Drain the stock

Stir all ingredients together

Instant Pot Seafood Stock Instructions 1 collage - water, shrimp shells and vegetables, stirred
  • Pour water into the inner pot of the Instant Pot.
  • Add shrimp shells, parsley, celery, onion, bay leaves.
  • Stir to combine.

Instant Pot Duo Pressure Cook 30 minutes

Instant Pot Duo Manual mode 30 minutes collage - close lid, press manual, press - or +, display shows 30 - 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 ‘30′ (30 minutes).

Instant Pot Ultra Pressure Cook 30 minutes

Instant Pot Ultra pressure cook 30 minutes collage - close Instant Pot Ultra, set time to 00:30 and select Pressure Cook, press start - Paint the Kitchen Red
  • Close the lid.
  • Select Pressure Cook mode and adjust the time to 30 minutes (00:30).
  • 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 Naturally Release Pressure (NPR) on the DUO and ULTRA

Instant Pot Duo natural release cancel and open collage - float valve is down, arrow pointing to Cancel, lid is open - Paint the Kitchen Red
Instant Pot Ultra Natural Release Cancel and Open collage - arrow pointing to float valve down, press cancel button, lid is open and Instant Pot Ultra display shows Off - Paint the Kitchen Red

Drain the stock

Instant Pot Seafood Stock Instructions 2 collage - cooked stock, drained in colander, broth in bowl - Paint the Kitchen Red
  • Set a colander in a medium bowl and drain contents of the inner pot into the colander.
  • Transfer the seafood stock to a clean jar and store in the fridge for up to 3 days, until ready to use.
Instant Pot Seafood Stock in mason jar on a window sill
Print Recipe
5 from 2 votes

Instant Pot Shrimp Stock | Seafood Stock

The Instant Pot is a great hands-off and easy way to make shrimp stock or seafood stock.  Use the stock for soups, stews, or any seafood dish including Cajun and Creole dishes like étouffée, whether made in the Instant Pot or not.
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Course: Soups/Stews
Cuisine: American
Servings: 4 servings
Calories: 10kcal
Author: Paint the Kitchen Red

Equipment

Ingredients

  • 4 cups water
  • Shrimp shells from 2 lbs shrimp (1 kg of shrimp shells)
  • ½ cup parsley packed
  • 1 celery stick, cut into 1-inch slices
  • 1 onion quartered
  • 2 small bay leaves or 1 large

Instructions

  • Add water to the inner pot of the Instant Pot.
  • Add shrimp shells, parsley, celery, onion, bay leaves.
  • Stir to combine.
  • Pressure cook for 30 minutes and do a Natural Pressure Release (NPR).
  • Set a colander in a medium bowl and drain the contents into the colander.
  • Transfer broth to a clean jar and store in the fridge for up to 3 days, until ready to use.

Notes

  • Prep time does not include steps that are already accounted for in the ingredient list, e.g. peeled shrimp, cut vegetables, etc. 

Nutrition

Serving: 1serving | Calories: 10kcal | Carbohydrates: 1g | Protein: 1g | Sodium: 370mg | Sugar: 1g

I am not a certified nutritionist.  I provide my best estimate of nutritional information merely as a courtesy to my readers.  If you depend on nutritional information for dietary or health reasons,  I suggest using your favorite online nutrition calculator to confirm the nutritional value of this recipe based on the actual ingredients that you use.

Did you know that the best way to support your favorite bloggers is to comment and rate recipes, and share on social media? If you loved this recipe, please comment and give it a five ⭐ rating in the comment section below. If you’re a pinner, pin this post using the Pin buttons at the top and bottom of this post and in the recipe card above. Thank you for your support!

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Shrimp Recipes You Might Like:

1
Instant Pot Shrimp Etouffee garnished with green onions and chopped parsley in black bowl on a wood slat background - Paint the Kitchen Red
New Orleans Instant Pot Shrimp Etouffee
This Instant Pot Shrimp Étouffée is a classic New Orleans recipe made with Creole spices and plenty of shrimp in a spicy tomato-based sauce.  This rich and delicious stew tastes great over rice. This recipe is perfect for Mardi Gras but is so easy that you could make a regular weekday meal extra special. [Stovetop instructions also included.]
GET RECIPE
2
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This Delicious Instant Pot Louisiana Gumbo is a quintessential New Orleans dish that is hearty, satisfying, flavorful and perfect for a crowd.  Made with chicken, sausage and shrimp, it tastes amazing when served over rice. 
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Instant Pot  Shrimp and Grits is a delightful one-pot meal. Tender shrimp and crisp bacon in a spicy tomato sauce combine with creamy grits to create a delicious fusion of flavors.
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Instant Pot Fish Curry | Fish Molee

by 88 Comments

Instant Pot Fish Curry is inspired by a popular fish curry that’s traditional in the Southern part of India.  This mild coconut milk-based curry with a tinge of tartness is so quick and easy to make. Kick up the heat by adding more jalapeno or serrano chilies.  Serve over rice.

Instant Pot Indian Fish Curry in dark bowl with rice and poppadums

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read the disclosure.

Table of Contents

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

Introduction

➡ If you’re new to Kerala cooking, start with my Kerala Cooking Basics guide for ingredient tips, shopping advice, and more authentic recipes.

Since I use the Instant Pot as much as I do, I  find myself cooking a lot of meat and chicken dishes.  But every so often I get a hankering for fish!

I always keep a bag of Costco wild-caught Pacific cod in my freezer so I can make something quick and easy like fish tacos or this Instant Pot Fish Curry. You may think that the Instant Pot would overcook fish, but I’ve not found that to be the case.

My recipe for Instant Pot Fish Curry is based on a traditional and popular fish curry called Fish Molee or Meen Molee (pronounced ‘Moe-lee’) from the state of Kerala, in the southern part of India, where my family is from.

I adapted the recipe from my stovetop version of Fish Molee Curry.  It’s a fairly easy recipe to make on the stovetop, so that’s also an option.

This fish curry, like many South Indian recipes, has a coconut milk gravy.   If you’re familiar with Indian curries, you may notice that this recipe is different: it’s a fairly mild dish, with some very simple ingredients.  Some recipes for Fish Molee don’t even have coriander and cumin.  Any spiciness in the curry comes from the green chilies.

If you’re looking for an easy and delicious Instant Pot fish recipe, this fish curry is one worth trying out!

Here are some Instant Pot Indian recipes you might like to try out!
– Instant Pot Chicken Curry Soup
– Instant Pot Cashew Butter Chicken
– Instant Pot Aloo Gobi (Cauliflower)
– Instant Pot Chicken Curry Soup
– Instant Pot Chicken Tikka Masala
– Instant Pot Coconut Beef Curry

TIPS AND SUBSTITUTIONS

Fish

I use a firm, fleshy white fish like cod or haddock, or salmon.  The fish pieces I use are usually an inch or more in thickness. 

If you’re using a thinner or flakier fish fillet like tilapia, it’s possible you could overcook the fish in the Instant Pot.  Either reduce cooking time or pressure cook the fish at low pressure for 3 minutes.  Be very careful when removing the fish not to let it break apart.

When I forget to thaw the fish, I cut the frozen cod into pieces and follow the same recipe without changing cooking time.  If it needs to be cooked further, use the Saute function for a couple of minutes. Works great!

Onions

Most recipes call for sliced onions.  My family prefers the onions to be diced.  Feel free to use sliced onions.

Curry Leaves

If you are able to find fresh curry leaves, heat the oil and add about 10 to 12 leaves to the oil first, before sauteing other ingredients.

You should be able to find curry leaves at Indian grocery stores or online.  And no, lime leaves, bay leaves, basil leaves are not even close – just omit curry leaves if you can’t get hold of them.

Note: Curry leaves have no relationship to curry powder! If you’ve never used curry leaves, you really should try them out; the aroma and flavor are heavenly! 

Spices

My original recipe for Fish Molee Curry calls for a cinnamon stick, whole cloves, and cardamom pods.  I’ve left them out in this version, but you can definitely include them: first saute a cinnamon stick, 4 whole cloves, and 4 cardamom pods.  And then add onions.

I find that serrano green chilies have a more consistent heat level than jalapenos do.  i.e. while one jalapeno pepper can be very spicy,  another can be pretty mild.  So I like to use serrano chili peppers in my cooking.

You can slice the green chili pieces in half lengthwise and that makes it easier to identify and remove them if you need to, before serving.

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.

Instant Pot Fish Curry – Ingredients

Instant Pot Indian Fish Curry Ingredients - fish, onion, tomato, coconut milk, black pepper, coriander, turmeric, coconut oil, cumin, lime juice, salt, green chili, garlic, ginger
  • Fish
  • Onion
  • Tomato
  • Coconut milk
  • Black pepper
  • Coriander
  • Turmeric
  • Coconut oil
  • Cumin
  • Lime juice
  • Salt
  • Green chili
  • Garlic
  • Ginger

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

  1. Turn on Saute Mode
  2. Saute onions
  3. Saute tomatoes
  4. Saute spices
  5. Add coconut milk and fish
  6. Pressure cook
  7. Quick-release pressure
  8. Stir in lime and cilantro

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 Onions

Instant Pot Indian Fish Curry Instructions collage - add coconut oil, saute onions, saute garlic ginger and green chilies
  • Add coconut oil to the pre-heated inner pot of Instant Pot and allow it to heat up.
  • Add onions, garlic, ginger and green chilies to the inner pot.
  • To guard against splatter, use a splatter screen.

Saute Tomatoes

Instant Pot Indian Fish Curry Instructions collage - fried onion mixture, add tomatoes, sauted tomatoes and onion mixture
  • Stir onion mixture until onions are translucent.
  • Add tomatoes and saute until the tomatoes release their liquid and start breaking down.

Saute Spices

Instant Pot Indian Fish Curry Instructions collage - add spices, stir, deglaze
  • Add in the coriander, cumin, turmeric, black pepper, and salt.
  • Saute until spices are fragrant, about 30 seconds. Be careful not to burn!  Press Cancel at any time if you find it’s overheating.  Turn back on once cooled down a bit.
  • Deglaze with a tablespoon or two of water.

Add Coconut Milk and Fish

Instant Pot Indian Fish Curry Instructions collage - add coconut milk, add fish, gently stir
  • Stir in coconut milk.
  • Carefully add in fish pieces.
  • Gently lift up and move the fish pieces around so that the coconut milk reaches the floor of the inner pot and the fish is coated with the liquid.

Instant Pot Duo Pressure Cook 2 minutes

Instant Pot Duo Manual mode 2 minutes collage - close lid, press manual, press + -, display says 2 - 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 2 (2 minutes).

Instant Pot Ultra Pressure Cook 2 minutes

Instant Pot Ultra pressure cook 2 minutes collage - open lid, select pressure cook and set time to 00:02, display says on - Paint the Kitchen Red
  • Close the lid.
  • Select Pressure Cook mode and adjust the time to 2 minutes (00:02).
  • 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. ]

Stir in Lime and Cilantro

Instant Pot Indian Fish Curry Instructions 5 collage - add lime juice, stir
  • Add lime juice to the fish curry.
  • Gently stir the curry without breaking up the fish.
  • Carefully remove fish and gravy into a serving bowl. Garnish Instant Pot fish curry with cilantro and sliced tomatoes, if desired.  Serve over rice.
Instant Pot Indian Fish Curry in dark bowl
Print Recipe
4.98 from 34 votes

Instant Pot Fish Curry | South Indian Fish Molee

Instant Pot Indian Fish Curry is inspired by a popular fish curry that's traditional in the Southern part of India.  This mild coconut milk-based curry with a tinge of tartness is so quick and easy to make. Kick up the heat by adding more jalapeno or serrano chilies.  Serve over rice. 
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Dishes
Cuisine: Indian
Main Ingredient: seafood
Servings: 4 servings
Calories: 190kcal
Author: Paint the Kitchen Red

Equipment

Ingredients

Instructions

  • Select the 'Saute' function and pre-heat the Instant Pot.
  • Add coconut oil to the pre-heated inner pot of Instant Pot and allow it to heat up.
  • Add curry leaves (if using) and stir for about 20 seconds.
  • Add onions, garlic, ginger and green chilies to the inner pot. 
  • Stir onion mixture until onions are translucent.
  • Add tomatoes and saute until the tomatoes release their liquid and start breaking down.
  • Add in coriander, cumin, turmeric, black pepper, and salt.
  • Saute until spices are fragrant, about 30 seconds. Be careful not to burn!  
  • Deglaze with a tablespoon or two of water.
  • Stir in coconut milk.
  • Carefully add in fish pieces.
  • Gently lift up the fish pieces so that the coconut milk reaches the floor of the inner pot, and the fish is coated with the sauce.
  • Close the lid and pressure cook on High Pressure for 2 minutes. *
  • Do a Quick Release of pressure (QR) and open the lid. [Read More: The Different Pressure Release Methods]
  • Add lime juice to the Instant Pot Indian Fish Curry.
  • Gently stir the curry without breaking up the fish.
  • Carefully remove fish and gravy into a serving bowl.  Garnish with chopped cilantro and fresh tomato slices.
  • Serve over rice.

Video

Notes

  • Prep time does not include steps that are already accounted for in the ingredient list, e.g. chopped onions, tomatoes, etc.
  • Optional: saute a cinnamon stick, 4 whole cloves, and 4 cardamom pods before adding onions.
  • * If Instant Pot has the low pressure option, you will get flakier and more consistently cooked fish if you pressure cook on low pressure for 4 minutes and do a quick release of pressure (QR).
  • At any point in the Saute mode, if you find that the ingredients are burning, press ‘Cancel’ and then resume the Saute function once the Instant Pot has cooled down.
  • To guard against splatter, use a splatter screen.

Nutrition

Serving: 1serving | Calories: 190kcal | Carbohydrates: 6g | Protein: 16g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 33mg | Sodium: 458mg | Fiber: 2g | Sugar: 3g

I am not a certified nutritionist.  I provide my best estimate of nutritional information merely as a courtesy to my readers.  If you depend on nutritional information for dietary or health reasons,  I suggest using your favorite online nutrition calculator to confirm the nutritional value of this recipe based on the actual ingredients that you use.

Did you know that the best way to support your favorite bloggers is to comment and rate recipes, and share on social media? If you loved this recipe, please comment and give it a five ⭐ rating in the comment section below. If you’re a pinner, pin this post using the Pin buttons at the top and bottom of this post and in the recipe card above. Thank you for your support!

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Best Instant Pot Spaghetti and Meat Sauce

by 43 Comments

This Easy Homemade Instant Pot Spaghetti and Meat Sauce is a one-pot pressure cooker recipe.  The spaghetti sauce with meat is made from scratch. In this one-pot spaghetti recipe, the pressure cooker spaghetti and sauce are cooked together to make a quick and easy, kid-friendly, delicious meal! You can use jar sauce, too.

Instant Pot Spaghetti and Meat Sauce in a black bowl and wood background; napkin with bread on the side - Paint the Kitchen Red

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read the disclosure.

I recently got a special request from my daughter asking me to share my spaghetti recipe on the blog.  She’s moving into an apartment and requested some easy Instant Pot recipes!

Many pressure cooker spaghetti recipes you find online use jar spaghetti sauce.  I’m not opposed to jar pasta sauces, and I do use them occasionally.  But it’s so easy to make the Instant Pot spaghetti sauce with meat from scratch in the pressure cooker, and I love that I can customize the flavors.

The sauce in this Instant Pot spaghetti meat sauce recipe is very similar to the sauce I use in my Instant Pot Penne with Sausage in Tomato Cream Sauce recipe, but I’ve increased the quantity of garlic and spices and added tomato paste.

➡ Looking for pasta recipes? Try Instant Pot Garlic Shrimp Pasta, Instant Pot Vegetarian Rigatoni Bolognese, Instant Pot Italian Wedding Soup, Curry Pasta (Stovetop version), or Instant Pot Mac and Cheese!

Ingredients and Tips

🧂 Spaghetti and Meat Sauce Key Ingredients

Instant Pot Spaghetti and Meat Sauce Ingredients - ground beef, crushed tomato, broth, spaghetti, tomato paste, black pepper, salt, oregano, garlic, parsley, sugar, oil, basil, garlic, crushed red pepper, onion - Paint the Kitchen Red

More details in the recipe card at the bottom of this post

💡 Ingredient and Recipe Tips

Meat

  • Substitute ground pork or use half ground pork, half ground beef instead of ground beef.
  • The more fat content in the meat, the more fat there will be in the final product. For this recipe I like to use lean ground beef.
  • If you’re using a higher-fat meat, after sauteing the meat, drain the fat as needed before continuing with the recipe.

Spices

Sugar

  • I really like how the sugar balances out the tartness of the tomatoes. You can add more or less, to taste. If you’re not a fan, omit the sugar and add ¼ cup of shredded carrot.

Burn Message

  • To avoid getting the burn message, make sure you deglaze the inner pot really well before pressure cooking.
  • To deglaze, press Cancel and add a few tablespoons of water or broth to the hot inner pot. Stir and scrape the bottom of the inner pot to remove all the brown bits and allow them to be incorporated into the dish.
  • Layer the spaghetti ON TOP and don’t stir it in.
  • Layer the tomatoes ON TOP and don’t stir it in.

[Read More: Instant Pot Burn Message – Everything you Need to Know]

Spaghetti

  • Spaghetti tends to clump together when cooked in the Instant Pot.  You can reduce the clumping drastically by spreading the strands out and adding the dry spaghetti in batches, in a criss-cross pattern.  If there are still clumps when pressure cooking is completed, stir the spaghetti noodles and separate the clumps using a fork.
  • The spaghetti is added in last, right before closing the lid to pressure cook i.e. without stirring it in. You just want to make sure it’s submerged in the liquid by gently pushing down on the noodles with each addition.
  • The spaghetti I use for this recipe is Barilla Spaghetti No. 5 which is a medium thickness.  Its stovetop cook time is 9 minutes.  If the cook time listed on your package is different, you will need to adjust the pressure cook time.
  • The rule of thumb for how long to cook spaghetti noodles is to take the cooking time on the box, divide by 2 and add 1. e.g. if the pasta stovetop cooking time is listed as 9 minutes, the cooking time for the Instant Pot pasta would be 5 minutes (9 divided by 2 = 4.5; 4.5 + 1 = 5.5; Round down to 5)
  • I like my Instant Pot spaghetti noodles to be cooked more than al dente, so I release the pressure after 5 minutes i.e. 5-minute Natural Pressure Release (NPR 5). If you like al dente pasta, release pressure after 2 minutes.
    [Read More: All the Different Pressure Release Methods]

Mushrooms

I stir in about two cups of quartered mushrooms after cooking the onions when I want a more substantial meal. You can even add more. I like to use baby portabello mushrooms, but you can add any kind.

How to Release Pressure When Pressure Cooking Pasta

Doing a quick release (QR) of pressure while pressure cooking pasta can result in food particles spewing out of the steam release valve. When releasing pressure, do it in bursts.

This means you release steam for 1 second and stop. Repeat multiple times until the steam coming out is less forceful. At that point, you can release the remaining pressure in a steady stream.

[Read More: Instant Pot Natural Release or Quick Release?]

❓ FAQS

Can I use ground turkey or ground pork instead of beef?

Yes, you can substitute ground turkey or ground pork for the ground beef.

How can I make this Instant Pot spaghetti with no meat?

Make the recipe vegetarian by omitting the beef and substituting the beef/chicken broth with vegetable broth or water.

Can I use whole wheat spaghetti?

Whole wheat or whole grain pasta can be substituted for regular pasta. Take the stovetop cook time on the box, divide by 2 and add 1. e.g. for a cooking time of 6 to 8 minutes, the pressure cook time would be 4 minutes (Midpoint of 6 to 8 minutes = 7; 7 divided by 2 = 3.5; 3.5 + 1 = 4.5 minutes; round down to 4).

Can I use a different shape of pasta e.g. fusilli or rotini?

You can use any type of pasta you wish. Just follow the formula above to calculate how long to pressure cook for. The only type of pasta I’ve had trouble with is gluten free pasta. I don’t recommend it in this recipe.

How can I substitute jar spaghetti sauce for the crushed tomatoes?

To use jarred spaghetti sauce instead of crushed tomatoes, reduce the salt and all the spices by half, and proceed with the recipe. I like Rao’s Homemade Marinara Sauce.

Can I add more meat?

The recipe is quite meaty, but if you like more meat, feel free to add more.

How can I make the recipe more flavorful?

You can increase the quantity of spices by about ¼th. Soy sauce is another flavor booster – add a couple of teaspoons and reduce the quantity of salt accordingly.

There was too much sauce. Can I add more spaghetti next time?

The recipe calls for 8 ounces of spaghetti and it is quite saucy. If you want it to be less saucy, add an extra 2 to 3 ounces of spaghetti. I usually weigh the spaghetti. There’s no need to change the pressure cook time or quantity of liquid.

Can this recipe be doubled?

Yes, you can double the recipe. Use 3 ½ cups of broth instead of 4 cups if you’re doubling the recipe. You may wish to reduce the meat quantity by a bit too. Use the same cooking time.

The pasta was undercooked. What did I do wrong?

Make sure the pasta is completely submerged in the liquid. You may be using a different brand than was used in the recipe. Increase the cooking time by 2 minutes next time.
Make sure you’re using High Pressure and not Low Pressure!

There’s too much liquid when I open the lid after pressure cooking. How can I fix this?

It’s common to see excess liquid after you pressure cook. Leave the Instant Pot open and let the pasta sit for about 10 to 15 minutes and it will thicken up quite a bit. If it’s still too watery, heat the spaghetti and sauce in Saute mode until it’s thick enough.

⏲️ How to Cook Spaghetti in the Instant Pot (Step by Step Instructions)

Saute the beef

Instant Pot Spaghetti Instructions 1 collage - oil, meat, cooked meat - Paint the Kitchen Red
  • Turn on Saute mode. Add olive oil to inner pot of Instant Pot.
  • Add ground beef and cook until browned, about 5 minutes. (If the beef browns too quickly, press ‘Cancel’ until the Instant Pot cools down a bit and press the ‘Saute’ button again.)

Saute onions and garlic

Instant Pot Spaghetti Instructions 2 collage - drain fat, onion and garlic, cooked beef - from Paint the Kitchen Red
  • Drain fat or remove fat from beef with a small ladle.
  • Add onion and garlic. Stir until onion is translucent.

Stir in spices

Instant Pot Spaghetti Instructions 3 collage - spices, stirred and deglazed- Paint the Kitchen Red
  • Add in salt, sugar, dried basil, dried oregano, crushed red pepper and black pepper. Stir to combine.
  • Deglaze pot with a tablespoon or two of beef broth or chicken broth, stirring until liquid has nearly evaporated.
  • Press Cancel to turn Instant Pot off.

Add broth, tomatoes and some spaghetti

Instant Pot Spaghetti Instructions 4 collage - broth, sauce, one layer spaghetti fanned out - Paint the Kitchen Red
  • Add remaining broth and stir.
  • Add crushed tomatoes and tomato paste, but don’t stir.
  • Divide spaghetti into three batches and add them in a criss-cross pattern.
  • Add one-third of spaghetti over the tomatoes, spreading out from right to left.

Add remaining spaghetti in batches

Instant Pot Spaghetti Instructions 5 collage - spaghetti fanned out top to bottom, fanned out right to left, submerged in liquid - Paint the Kitchen Red
  • Add the next one-third of spaghetti, spreading out from top to bottom.
  • Add the final layer, spreading out from right to left.
  • Using a spatula, push down on spaghetti until submerged in the liquid after every addition. It is very important that the spaghetti is below the level of the liquid.

Program the Instant Pot and release pressure

Instant Pot pressure cook instructions collage: close lid, program, float valve up, float valve down
  1. Close the lid.
  2. Select Pressure Cook mode and cook on high pressure for 6 minutes.
  3. The display will go from On to 06:00. The float valve will go up after a few minutes. The display will count down to 00:00.
  4. Do a 5 minute natural release of pressure. Once the float valve goes down, the lid can be opened.

Stir, allow to rest, and garnish

Instant Pot Spaghetti Instructions 6 collage - cooked spaghetti and sauce, stirred, served on white plate - Paint the Kitchen Red
  • Stir Instant Pot pasta sauce and spaghetti until combined.
  • If there are any strands of spaghetti stuck together, use a fork to separate the strands.
  • If you find the spaghetti to be too liquidy, allow it to rest for 10 minutes, and it will absorb the extra liquid. If it’s still too liquidy, select Saute mode and simmer till thickened.
  • Sprinkle with chopped parsley and shredded Parmesan cheese.
Instant Pot Spaghetti and Meat Sauce in a black bowl and wood background; napkin with bread on the side - Paint the Kitchen Red
Print Recipe
4.80 from 20 votes

Best Instant Pot Spaghetti and Meat Sauce

This Easy Homemade Instant Pot Meat Sauce with Spaghetti recipe is made from scratch and the spaghetti and sauce are cooked together to make a quick and easy one-pot meal that’s kid-friendly and delicious! You can also use jar sauce instead of the crushed tomatoes.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Dishes
Cuisine: American, Italian
Main Ingredient: beef, pasta
Servings: 4 servings
Calories: 579kcal
Author: Paint the Kitchen Red

Equipment

Ingredients

Instructions

  • Select the Saute function and preheat the Instant Pot.
  • Add olive oil to the inner pot.
  • Add ground beef and cook until browned, about 3 to 5 minutes. (If the beef browns too quickly, press Cancel until the Instant Pot cools down a bit and press the Saute button again.)
  • Drain the fat or remove fat from the beef with a small ladle.
  • Add onion and garlic. Stir until onion is translucent.
  • Stir in salt, sugar, dried basil, dried oregano, black pepper and crushed red pepper. 
  • Deglaze pot with a tablespoon or two of broth, stirring until liquid has nearly evaporated. Make sure there are no brown bits stuck the the bottom of the inner pot. This will help you avoid the Burn Message!
  • Press Cancel to turn off Instant Pot.
  • Add remaining broth and stir.
  • Add crushed tomatoes and tomato paste, but don’t stir. This will also help you avoid the Burn Message!
  • Divide spaghetti into three batches.  Add spaghetti to the inner pot in a criss-cross pattern: add one-third of spaghetti over the tomatoes, spreading it out horizontally. Push down with a spatula to submerge the pasta. Repeat with the remaining batches (see the blog post for step by step photos).
  • Using a spatula, push down on spaghetti until it has submerged in the liquid.
  • Close the lid and pressure cook on High Pressure for 6 minutes.
  • Do a 2 to 5 minute Natural Pressure Release and release the pressure in bursts.  [Read More: The Different Pressure Release Methods]
  • Open the lid and stir spaghetti and meat sauce until combined.  If there are any strands of spaghetti stuck together, use a fork to separate the strands.
  • If you find the spaghetti is too liquidy, allow it to rest for about 10 minutes, and it will absorb the extra liquid. If it's still too liquidy, select Saute mode and simmer until thickened.
  • Sprinkle with chopped parsley and shredded parmesan cheese before serving.

Video

Notes

  • Prep time does not include steps that are already accounted for in the ingredient list, e.g. minced garlic, cut vegetables, etc.
  • * Use 2 minutes Natural Pressure Release (NPR) for al dente pasta.

Nutrition

Serving: 1serving | Calories: 579kcal | Carbohydrates: 80g | Protein: 41g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Cholesterol: 60mg | Sodium: 739mg | Fiber: 21g | Sugar: 12g

I am not a certified nutritionist.  I provide my best estimate of nutritional information merely as a courtesy to my readers.  If you depend on nutritional information for dietary or health reasons,  I suggest using your favorite online nutrition calculator to confirm the nutritional value of this recipe based on the actual ingredients that you use.

Did you know that the best way to support your favorite bloggers is to comment and rate recipes, and share on social media? If you loved this recipe, please comment and give it a five ⭐ rating in the comment section below. If you’re a pinner, pin this post using the Pin buttons at the top and bottom of this post and in the recipe card above. Thank you for your support!

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Thai BBQ Chicken

by 10 Comments


Thai BBQ Chicken (Gai Yang) is a popular Thai street food. This Thai barbecue chicken recipe uses chicken thighs, which are meaty and perfect for grilling because they stay moist.  Cook in the Instant Pot and finish on the grill, or cook entirely on the grill, the choice is yours!

Instant Pot Thai Grilled Chicken Thighs on dark background with sprinkled cilantro and green onions

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read the disclosure.

Introduction

Like most folks who live through snowy and cold winters, we love spending as much time outdoors as we can in the summertime!  And that means we love eating outdoors and grilling.  I especially love to grill bone-in chicken thighs!

I’ve found that the Instant Pot is a great time saver because it allows me to precook meat with the marinade ahead of time, and then when I’m ready, I just need to put the cooked meat on the barbecue grill for a few minutes to get that grilled look and flavor.

However, you don’t need to use the Instant Pot with this recipe. Simply marinate the chicken and put it on the grill. Instructions for only grilling are included below.

If you love Thai food as I do, you may be familiar with Gai Yang chicken which is a Thai bbq chicken that’s common in Thailand as street food.   Whether you’ve had it before or not, I think you’re going to love this recipe.  It’s really flavorful.

This recipe may require a trip to an Asian store unless you have a very well-stocked local grocery store.  Of course, you can always find the ingredients on amazon.

If you’re looking for some grilled chicken recipes, try Instant Pot Jamaican jerk chicken or Instant Pot Korean chicken. They’re as delicious as this recipe!

Tips and Substitutions

Marination

  • I recommend that you marinate the chicken.  You’re really going to notice a difference when you marinate the chicken for even a few hours.

Broiling

  • If you want to make this recipe in the winter time, or you don’t have access to a grill, place the chicken thighs in the oven 4 inches from the top and broil the chicken until done.

Basting

  • Basting the chicken after it’s barbecued is an important step because the Thai sweet chili sauce acts as a glaze and adds amazing flavor.

Black Soy Sauce

  • The one ingredient you might not be familiar with is Thai black soy sauce.
  • Black soy sauce is a special Thai soy sauce.  It’s dark, thick, sweet and has the consistency of molasses.  If you can’t find it, look for Thai sweet soy sauce, which is similar.
  • Thai black soy sauce is not the same thing as Chinese dark soy sauce, which is thinner and not sweet.
  • My favorite brand is Healthy Boy but any Thai brand (e.g. Kwong Hung Seng) will do.  If you can’t find it, you can substitute kecap manis, which is a very similar Indonesian soy sauce and may be more readily available.

Thai Sweet Chili Sauce

Thai sweet chili sauce is a tangy, spicy, sweet sauce that’s used as a dipping sauce, marinade, or basting sauce. If you can’t find it, try making it at home with this Thai sweet chili sauce recipe from The Flavor Bender.

Fish Sauce

I really like the quality of Red Boat fish sauce which you can find at Asian grocery stores or on amazon.  But it is more expensive than other fish sauce brands.  Tiparos is another brand of fish sauce I’ve used – it’s more affordably priced.

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

Soy sauce is also a substitute for fish sauce, but there is a flavor difference.

Chicken

I love the flavor bone-in chicken, but I do make this recipe with boneless skinless chicken thighs as well. The cooking time should be reduced to 6 minutes if you’re grilling the chicken after pressure cooking and 7 to 8 minutes if you’re not grilling.

Make Ahead

As a timesaver, I often pressure cook this Instant Pot Thai Grilled Chicken recipe, and then refrigerate the chicken.  I remove the chicken from the fridge before I need to grill it.  This works great if I want to prepare this for guests.

Burn Message

I haven’t encountered the burn message while making this Instant Pot recipe in my 6 quart Instant Pot. All the sauces contribute toward the liquid requirement. The chicken also releases some liquid.

If you’re prone to getting the Burn error, feel free to add a couple of tablespoons of chicken broth to the chicken before pressure cooking.

FAQS

Can I use boneless chicken thighs?

Yes, you can substitute boneless chicken thighs for bone-in thighs. Reduce the cooking time to 6 minutes. If you’re not planning on finishing on the grill, pressure cook for 7 or 8 minutes.

Can I use chicken breasts?

I am not a big fan of pressure cooking chicken breasts. I find that the chicken comes out too dry. If you want to pressure cook chicken breasts, change the cooking time to 5 or 6 minutes.
If you’re not pressure cooking the chicken and just grilling, yes you can use chicken breasts instead of thighs.

How can I make the recipe spicier?

You could add a chopped Thai chili pepper or half of one. They are quite spicy so a little goes a long way. If you can’t get it, use chopped serrano or jalapeno peppers.

Can this recipe be doubled?

Yes, you can double the recipe. Keep the cooking time the same.
When pressure cooking, to avoid the Instant Pot burn message, you can put a trivet in the inner pot and place the chicken on top of the trivet. This prevents overcrowding at the bottom.

Can this recipe be halved?

If you’re making it in the Instant Pot, since this recipe has a minimal quantity of liquid already, halving it would most likely give you the Burn error. You might be able to get away with it if you’re using a 3 quart Instant Pot.
If you’re just grilling, yes you can halve the recipe.

Do I need to grill the chicken after pressure cooking in the Instant Pot?

Grilling the chicken isn’t necessary but it does add a special flavor to the chicken. You can also broil the chicken in the broiler. If you’re not planning on grilling or broiling the chicken, increase the pressure cooking time by a minute.

Can this recipe be made ahead?

I often pressure cook the chicken ahead of time, refrigerate it, and then grill it right before we’re ready to eat.

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.

Thai Grilled Chicken – Ingredients

Instant Pot Thai Grilled Chicken Ingredient List - chicken, sweet soy sauce, lemon juice, soy sauce, thai sweet chili sauce, cilantro stems, brown sugar, white pepper, lime juice, fish sauce, garlic
  • Chicken
  • Sweet soy sauce
  • soy sauce
  • Thai sweet chili sauce
  • cilantro stems
  • Brown sugar
  • White pepper
  • Lime juice
  • Fish sauce
  • Garlic

More details in the recipe card at the bottom of this post

How to Make Instant Pot Thai Chicken Thighs (Step by Step Instructions)

  1. Marinate the chicken
  2. Pressure cook
  3. Quick release
  4. Transfer chicken to bowl
  5. Grill chicken

Marinate the chicken

Instant Pot Thai Grilled Chicken Instructions collage - marinade in bowl, chicken with marinade, chicken and marinade in Instant Pot - Paint the Kitchen Red
  • Whisk together soy sauce, sweet dark soy sauce, fish sauce, lemon juice, lime juice, white pepper, brown sugar, garlic, and cilantro stems in a medium bowl.
  • Add mixture to chicken thighs in a large bowl. Marinate for at least 30 minutes, preferably 4 hours to overnight.
  • Transfer chicken and marinade to Instant Pot inner pot.

Instant Pot Duo Pressure Cook 9 minutes

Instant Pot Duo Manual mode 9 minutes collage - close lid, press manual, press - or +, display shows 9 - Paint the Kitchen Red
  • Close the lid and make sure the steam release handle is in Sealing position.
  • Press Manual (or Pressure Cook) and + or – until the display reads 9 (9 minutes).

Instant Pot Ultra Pressure Cook 9 minutes

Instant Pot Ultra pressure cook 9 minutes collage - open lid, select pressure cook and set time to 00:09, display says on - Paint the Kitchen Red
  • Close the lid.
  • Select Pressure Cook mode and adjust the time to 9 minutes (00:09).
  • 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. ]

Transfer chicken to bowl

Instant Pot Thai Grilled Chicken Instructions collage - cooked chicken, remove chicken to bowl, cooked chicken and juices in bowl
  • Transfer chicken from Instant Pot to a large bowl with tongs or slotted spoon. Empty cooking liquid into the same bowl.
  • Let the chicken thighs sit in the juices while you prepare your grill.

Grill chicken

Instant Pot Thai Grilled Chicken Instructions collage - chicken on grill, chicken being basted, chicken sprinkled with cilantro
  • Preheat grill to 350 degrees Fahrenheit.
  • Grill chicken for just enough time to get sear marks on both sides, and to give it a grilled look and flavor, about 4 minutes per side.
  • Transfer grilled chicken to a serving dish and immediately baste both sides with Thai sweet chili sauce, using a basting brush.
  • Sprinkle with green onions and chopped cilantro.

Grill Instructions for Thai Chicken Thighs

To make this recipe on the grill:

  • Preheat the grill on medium-high (about 400 degrees Fahrenheit) .
  • Grill chicken for about 20 minutes, turning every 5 minutes.
  • Remove from grill when temperature reaches 165 degrees Fahrenheit.

See the recipe card below for detailed instructions.

Instant Pot Thai Grilled Chicken Thighs on dark background with sprinkled cilantro and green onions
Print Recipe
5 from 6 votes

Thai Grilled Chicken Thighs

Thai Grilled Chicken (Gai Yang) is a popular Thai street food.  This Thai barbecue chicken recipe uses chicken thighs, which are meaty and perfect for cooking in the Instant Pot, because they stay moist.  Finishing on the grill and glazing with Thai sweet chili sauce gives the chicken a spicy-sweet barbecue flavor that’s irresistible! The Thai Chicken thighs are made in the Instant Pot and finished on the grill. [Grill-only instructions also included.]
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Main Dishes
Cuisine: Asian, Thai
Main Ingredient: chicken
Servings: 6 thighs
Calories: 206kcal
Author: Paint the Kitchen Red

Equipment

Ingredients

Instructions

Instant Pot Instructions

  • For the marinade, whisk together soy sauce, sweet dark soy sauce, fish sauce, lemon juice, lime juice, white pepper, brown sugar, garlic, and cilantro stems in a medium bowl.
  • Place chicken thighs in a large bowl and pour in the marinade.  Marinate for at least 30 minutes, preferably 4 hours to overnight.
  • Transfer chicken and marinade to the Instant Pot inner pot.
  • Pressure cook for 9 minutes on High Pressure.
  • Do a quick release of pressure (QR). [Read More: The Different Pressure Release Methods]
  • Using a slotted spoon or tongs, transfer chicken from Instant Pot to a large bowl. Empty cooking liquid into the same bowl.
  • Let the chicken thighs sit in the juices while you prepare your grill.
  • Preheat the grill to 350 degrees Fahrenheit.
  • Grill chicken for just enough time to get sear marks on both sides, and to give it a grilled look and flavor, about 4 minutes per side.
  • Transfer grilled chicken to a serving dish and immediately baste both sides with Thai sweet chili sauce using a basting brush.
  • Sprinkle with green onions and chopped cilantro.

Grill Instructions

  • For the marinade, whisk together soy sauce, sweet dark soy sauce, fish sauce, lemon juice, lime juice, white pepper, brown sugar, garlic, and cilantro stems in a medium bowl.
  • Place chicken thighs in a large bowl and pour in the marinade.  Marinate for at least 30 minutes, preferably 4 hours to overnight.
  • Preheat grill to medium-high temperature (400 degrees Fahrenheit).
  • Remove chicken from marinade and discard marinade.
  • Grill chicken for until internal temperature reads 165 degrees Fahrenheit, flipping the chicken every 5 minutes, for a total of about 20 minutes.
  • Transfer grilled chicken to a serving dish and immediately baste both sides with Thai sweet chili sauce.
  • Sprinkle with green onions and chopped cilantro.

Video

Notes

  • Prep time does not include marination time.
  • If you’re not planning on grilling or broiling the chicken, you can increase the pressure cooking time by a couple of minutes, and do a Natural Pressure Release (NPR).

Nutrition

Serving: 1chicken thigh | Calories: 206kcal | Carbohydrates: 9g | Protein: 28g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 119mg | Sodium: 782mg | Sugar: 7g

I am not a certified nutritionist.  I provide my best estimate of nutritional information merely as a courtesy to my readers.  If you depend on nutritional information for dietary or health reasons,  I suggest using your favorite online nutrition calculator to confirm the nutritional value of this recipe based on the actual ingredients that you use.

Did you know that the best way to support your favorite bloggers is to comment and rate recipes, and share on social media? If you loved this recipe, please comment and give it a five ⭐ rating in the comment section below. If you’re a pinner, pin this post using the Pin buttons at the top and bottom of this post and in the recipe card above. Thank you for your support!

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Quick and Easy Instant Pot Carne Asada

by 27 Comments

Now you can make delicious Instant Pot Carne Asada at home using this quick and easy recipe!  The marinade gives the beef wonderful flavor and the Instant Pot cooks the beef perfectly tender and juicy.  Instant Pot Carne Asada can be used in tacos, nachos, burritos, or a Mexican rice bowl with your choice of toppings.

Instant Pot Carne Asada - three tacos with purple cabbage, tomatoes, cheese on a blue background with red chilis and cut lime

If you love ordering Carne Asada street tacos from your favorite food truck or Mexican restaurant, you’re going to love this recipe.  The recipe is super easy and the beef comes out tender and so flavorful.

Carne Asada (pronounced “caar-nay ah-saa-da”) means “grilled meat” in Spanish and is traditionally a grilled skirt steak or flank steak that can be used in tacos, fajitas, or served straight up with rice, tortillas, and vegetables.
I adapted this recipe for the Instant Pot from the Elote Cafe Cookbook written by the chef at the Sedona, Arizona restaurant Elote Cafe.  If you’re ever in Sedona, you need to visit this restaurant – it’s fabulous!  I love the seasonings used in the marinade. The recipe has some unusual ingredients, including yogurt, but they work together to give the meat wonderful flavors.
Serve your carne asada in tacos, burritos, or fajitas with your choice of fillings (e.g. guacamole, pico de gallo, queso fresco, cilantro, cabbage, crema, salsa). Another option is to make Carne Asada Nachos or Carne Asada Fries: Top tortilla chips or steak fries with melted cheese, Instant Pot carne asada, guacamole, pico de gallo, sour cream, cilantro – yum, a great appetizer for game day!
Instant Pot Carne Asada would also be great for a taco party. Check out my recipe for Instant Pot Pork Carnitas – they’re super tasty and one of my favorite recipes to make for a crowd.

Tips

The recipe as written is the quick and easy version and doesn’t require marinating the beef, but if you have the time, it’s well worth it to marinate the meat for 30 minutes to a few hours.

Ancho chiles are dried poblano chiles, which are pretty mild.  Ancho chile powder is available at regular grocery stores in the spice aisle and in Latin grocery stores.

Dried arbol chile peppers are fairly spicy, so you can either leave them in whole or break them into two pieces for more heat.  Feel free to remove them before serving.

I use chuck roast because it’s the cut of beef that I like to cook in the Instant Pot. If you wish to substitute another cut, just make sure it’s one that is marbled with fat and not a lean cut, which can result in your meat being too tough.

I love to serve carne asada tacos with this guajillo sauce, adapted from the Elote Cafe Cookbook:

  • 5 to 6 guajillo chiles, stemmed
  • 2 teaspoon vegetable oil
  • ⅓ cup onions, chopped
  • 1 teaspoon garlic, minced
  • 1 teaspoon kosher salt, or to taste
  • ½ teaspoon cumin, ground
  • ½ teaspoon black pepper
  • 1 tablespoon Mexican oregano
  • 1 cup water
  1. In a saute pan, toast the guajillo chiles till fragrant and lightly charred.  Remove from pan and set aside.
  2. Add oil to the pan and saute the onions and garlic, sprinkled with salt, over medium-high heat until caramelized.
  3. Add cumin, black pepper, oregano, water and toasted guajillo chiles.
  4. Simmer over low heat until chiles are soft.
  5. Allow the mixture to cool and blend in a blender until smooth.

Another sauce I like to serve with tacos is this spicy mayo sauce:

  • ¼ cup mayonnaise
  • 2 tablespoon plain yogurt
  • 1 teaspoon [sriracha sauce or to taste
  • 1 teaspoon lime juice
  • ½ teaspoon garlic, minced
  • salt, to taste
  1. Stir together all ingredients until smooth.

If you’re new to the Instant Pot and aren’t familiar with how to use it, please read the Instant Pot  DUO Beginner’s Quick Start Guide or the Instant Pot ULTRA Beginner’s Quick Start Guide first and then come back here to learn how to make this Instant Pot Carne Asada.

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Instant Pot Carne Asada Ingredients

Instant Pot Carne Asada Ingredients - Beef, yogurt, onion, broth, ancho chili powder, brown sugar, salt, arbol chili, garlic, lime juice, oregano, black pepper - Paint the Kitchen Red

How to Make Instant Pot Carne Asada (Step-by-Step Instructions)

Instant Pot Carne Asada step by step instructions 1 collage - marinade ingredients in bowl, stirred, mix marinade with meat - Paint the Kitchen Red

  • In a medium bowl, combine ancho chile powder, black pepper, brown sugar, Mexican oregano, salt, garlic, lime juice, yogurt, and broth. Mix well.
  • Add beef to the marinade and stir to combine.
  • If you have the time, refrigerate for 30 minutes to 2 hours.

Instant Pot Carne Asada step by step instructions 2 collage - marinated meat in Instant Pot, stirred with onions, red chili over the top - Paint the Kitchen Red

  • Add beef and marinade to the inner pot.
  • Stir in onion.
  • Add dried arbol chiles.

Instant Pot Duo Manual mode 12 minutes collage - close lid, press manual, press - or +, display shows 12 - Paint the Kitchen RedInstant Pot DUO Pressure Cook:

  • Close the lid and make sure steam release handle is in ‘Sealing’ position
  • Press ‘Manual’ (or ‘Pressure Cook’) and ‘+’ or ‘-‘ until the display reads ‘12′ (12 minutes).

Instant Pot Ultra pressure cook 12 minutes collage - close Instant Pot Ultra, set time to 00:12 and select Pressure Cook, press start - Paint the Kitchen Red

Instant Pot ULTRA Pressure Cook:

  • Close the lid.
  • Select Pressure Cook mode and adjust the time to 12 minutes (00:12).
  • Press ‘Start’.

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 from 12 to 0; it will then switch to ‘Keep Warm’ mode and display ‘L0:00’  or ’00 00′ and begin to count up.

Instant Pot Duo natural release cancel and open collage - float valve is down, arrow pointing to Cancel, lid is open - Paint the Kitchen Red Instant Pot Ultra Natural Release Cancel and Open collage - arrow pointing to float valve down, press cancel button, lid is open and Instant Pot Ultra display shows Off - Paint the Kitchen Red

  • Allow the pressure to release naturally (NPR).  The float valve will be in the down position.  This may take 15 to 30 minutes.
  • Press ‘Cancel’ and open the Instant Pot.

Instant Pot Carne Asada Step by Step Instructions 3 Collage - Cooked meat, stirred, remove with a slotted spoon

  • Stir contents of Instant Pot.
  • Remove beef with the slotted spoon and transfer to a serving bowl.
  • Serve Instant Pot Carne Asada in warmed tortillas, with your choice of toppings including queso fresco, guacamole or avocado pieces, salsa, pico de gallo, crema, pickled onions, cabbage, sauteed vegetables, and cilantro. Try out my guajillo sauce and spicy mayo recipes from the Tips section above.
  • Beans and rice are great accompaniments to complete this meal.

Instant Pot Carne Asada - three tacos with purple cabbage, tomatoes, cheese, cilantro on a blue background with salsa, red chilis and cut lime
Print Recipe
4.73 from 11 votes

Quick and Easy Instant Pot Carne Asada

Now you can make delicious Instant Pot Carne Asada at home using this quick and easy recipe!  The marinade gives the beef wonderful flavor and the Instant Pot cooks the beef perfectly tender and juicy.  Instant Pot Carne Asada can be used in tacos, nachos, burritos, or a Mexican rice bowl with your choice of toppings.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Main Dishes
Cuisine: Mexican/Latin
Main Ingredient: beef
Servings: 12 servings
Calories: 229kcal
Author: Paint the Kitchen Red

Equipment

Ingredients

Instructions

  • In a large bowl, combine ancho chile powder, black pepper, brown sugar, Mexican oregano, salt, garlic, lime juice, yogurt, and broth.
  • Add beef to the marinade and stir to combine.
  • Add beef and marinade to the Instant Pot inner pot.
  • Stir in onion.
  • Add in dried arbol chiles.
  • Close the lid and pressure cook for 12 minutes on High Pressure.
  • Let the pressure release naturally (NPR).  [Read More: The Different Pressure Release Methods]
  • Open Instant Pot lid and stir contents.
  • Remove beef with a slotted spoon and transfer to a large bowl
  • Serve Instant Pot Carne Asada in warmed tortillas and top with your choice of toppings including queso fresco, guacamole or avocado pieces, salsa, pico de gallo, crema, pickled onions, cabbage, sauteed vegetables, and cilantro. 

Video

Notes

  • Prep time does not include steps that are already accounted for in the ingredient list, e.g. minced garlic, cut vegetables, etc.
  • If you have the time, refrigerate marinated beef for 30 minutes to 2 hours.

Nutrition

Serving: 1serving | Calories: 229kcal | Carbohydrates: 2g | Protein: 18g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 59mg | Sodium: 216mg | Sugar: 2g

I am not a certified nutritionist.  I provide my best estimate of nutritional information merely as a courtesy to my readers.  If you depend on nutritional information for dietary or health reasons,  I suggest using your favorite online nutrition calculator to confirm the nutritional value of this recipe based on the actual ingredients that you use.

If you loved this recipe, please give it a 5 Star rating in the comment section below and please share it on social media using the social media share buttons at the top and bottom of this post. Thank you so much!

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Easy Instant Pot Chicken Tikka Masala

by 95 Comments

This Easy Instant Pot Chicken Tikka Masala is a restaurant-quality Instant Pot Indian recipe with succulent pieces of boneless skinless chicken in a flavorful creamy sauce. Ginger, garlic, and Indian spices combine to give this Indian chicken curry a heavenly aroma and taste!  [Instant Pot and stovetop instructions included.]

Instant Pot Chicken Tikka Masala in black bowl with rotis.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read the disclosure.

Instant Pot Chicken Tikka Masala is the recipe most requested by my readers but I wanted a recipe that would be quick, easy, and convenient.

My original recipe uses grilled Tandoori chicken, which gets mixed into a creamy sauce. It’s a two-step process where you grill the chicken first and then make the creamy sauce.

I wanted to create an Instant Pot recipe without the extra step of barbecuing the chicken separately. And I think you’ll agree that it’s not only easy to make chicken tikka masala but it’s so tasty.

Robin says ⭐️⭐️⭐️⭐️⭐️

This is…..SOOOOOO good. Not one thing wrong with it. Perfect texture, taste, & consistency. We gobbled it up. Neena is someone who’s recipes I TRUST.

People often wonder what the difference is between the two most popular dishes at Indian restaurants: Butter Chicken and Chicken Tikka Masala. They’re very similar.  And ever-evolving.  Every Indian restaurant probably has its own take of each recipe.

One thing is certain: this recipe is one of the easiest Indian chicken curry recipes you’ll make! For a vegetarian version of this recipe, try chickpea tikka masala.

If you like the flavor of chicken tikka masala, give this one-pot curry pasta recipe a try. If you want a comforting soup that’s a meal in itself, try this amazing chicken curry soup, which can be made on the stovetop or Instant Pot!

➡ For another Indian dish idea, try Instant Pot Lamb Biryani, Instant Pot Aloo Gobi (Cauliflower and Potatoes), Coconut Chicken Korma, my Pork Vindaloo Instant Pot adaptation of my mother-in-law’s recipe, or Instant Pot Lamb Curry (Rogan Josh).

Ingredients and Tips

🧂 Ingredients for Instant Pot Chicken Tikka Masala

Instant Pot Chicken Tikka Masala Ingredients 1 - garlic, ginger, fenugreek (methi) chili powder, garam masala, black pepper, butter, turmeric, cumin, salt, coriander - Paint the Kitchen Red
Instant Pot Chicken Tikka Masala Ingredients 2 - tomato sauce, yogurt, tomato paste, cream, chicken, honey, lemon juice, cilantro - Paint the Kitchen Red

💡 Ingredient and Recipe Tips

🧈 Ghee: Substitute ghee with butter with no changes. If you want extra richness, add more ghee to the finished dish.

🌶️ Kashmiri Chili Powder: This mild Indian chili powder adds bright red color without much heat. I use more than the recipe calls for! If you substitute with cayenne pepper, use less.

🍯 Honey: Honey balances the tartness of the tomato sauce perfectly. Many readers like to add more honey. Feel free to adjust the quantity.

🍅 Tomato Sauce: In the UK, tomato sauce is called tomato passata.

⭐ Garam Masala: Use homemade garam masala, preferably freshly ground, for the best flavor. Store-bought works well, but the fresher the better.

🌿 Fenugreek: This herb (called methi in Hindi) adds a special taste that’s noticeable when missing. Buy dried fenugreek leaves at Indian or South Asian stores. Don’t use fenugreek seeds, they’re not the same thing.

🍋 Lemon Juice: Lemon juice is optional if you don’t like tart flavors. The tomato sauce adds some tartness too.

🥛 Cream: Use less heavy cream or substitute half and half for a healthier version (flavor will differ slightly). Want richer curry? Add extra cream! You can use coconut milk instead of cream for a different flavor.

🥫 Tomato Paste: If you’ve made this recipe before, you’ll notice that I’ve changed the recipe by omitting tomato paste. My family felt that the tomato paste made the recipe too tangy. If you prefer the original, add a tablespoon of tomato paste on top, without stirring, before pressure cooking.

🍗 Chicken: Boneless chicken thighs are always best for the Instant Pot. However, you can use chicken breast in this recipe.

🔥 Burn Message: The recipe works as written, but if you regularly get the Burn message, add tomato sauce and paste on top without stirring. Still having issues? Add a few tablespoons of chicken broth when adding the yogurt.

❓ FAQs

Can I add vegetables to the pressure cooker tikka masala?

You definitely may add vegetables to the chicken tikka masala. Since vegetables cook quite fast, add them after pressure cooking but before you add the cream. Some good choices are peas or spinach.

Can this recipe be made with paneer (Indian cheese)?

Paneer tikka masala is also a great option with this recipe. Pressure cook the paneer for two minutes instead of four minutes.

Can I substitute crushed tomatoes for the tomato sauce?

You can use crushed tomatoes instead of tomato sauce. Blend the crushed tomatoes in a blender if you want to make the sauce smooth.

Is this recipe spicy?

This Instant Pot tikka masala is not too spicy. To make it spicier, add more chili powder or chop up some jalapeno pepper or serrano pepper and saute with the garlic and ginger.

Can I use fenugreek seeds instead of fenugreek leaves?

No, fenugreek seeds are completely different from fenugreek leaves, even though they come from the same plant. Omit the fenugreek leaves if you can’t find them.

Why is the garam masala added at the end?

Since garam masala is made from toasted and ground ingredients, it adds a special flavor and aroma to a dish. Adding it at the end adds to the freshness of the recipe.

How can I make this recipe healthier?

To make a healthy chicken tikka masala, you can reduce the quantity of cream, but there will be a difference in flavor. You can also substitute vegetable oil for ghee. You might also want to try my healthy cashew butter chicken recipe – it’s delicious too!

Can this recipe be doubled?

Yes, the recipe can be doubled without changing the cooking time.

Can this recipe be reduced?

As long as you have the minimum quantity of liquid to get your pressure cooker to pressurize, you can reduce the recipe e.g. halve it, but keep the same cooking time.

Can this Instant Pot chicken tikka masala recipe be made ahead?

You can make the tikka masala ahead of time – it actually tastes better the next day! – but don’t add the cream and garam masala until you’re ready to heat it up before serving.

How to Make Chicken Tikka Masala Curry

⏲️ Instant Pot Instructions

Instant Pot Chicken Tikka Masala collage - ginger and garlic, spices, chicken, liquids.
  1. Add butter or ghee to pre-heated Instant Pot inner pot. Once butter has melted, stir in garlic and ginger. Sauté until fragrant, about 1 minute.
  2. Stir in coriander, cumin, turmeric, black pepper, and Kashmiri chili powder. Cook until spices are fragrant, about 30 seconds. Be careful not to burn! If necessary, deglaze with a couple of tablespoons of broth. Stir to remove any brown bits. Press Cancel.
  3. Add the chicken pieces to the pot and stir to coat.
  4. Add yogurt, tomato sauce, salt, lemon juice and honey. Stir well.
Instant Pot pressure cook instructions collage: close lid, program, float valve up, float valve down
  1. Close the lid.
  2. Select Pressure Cook mode and cook on high pressure for 4 minutes.
  3. The display will go from On to 04:00. The float valve will go up after a few minutes. The display will count down to 00:00.
  4. Do a quick release of pressure. Once the float valve goes down, the lid can be opened.
Instant Pot Chicken Tikka Masala collage - fenugreeck and cream, saute mode to reduce.
  1. Add garam masala, dried fenugreek leaves, and heavy cream to the Instant Pot Tikka Masala.
  2. Select Saute function. Allow the curry to cook for another 2 minutes, or until heated through. Press Cancel. Garnish with cilantro leaves. Serve with basmati rice or naan.

♨️ Stovetop Instructions

  1. Sauté garlic and ginger in ghee in a large saucepan over medium heat.
  2. Sauté spices till fragrant.
  3. Sauté chicken until lightly browned.
  4. Add tomato sauce, salt, lemon juice, honey, and fenugreek leaves.
  5. Simmer for 5 minutes, stirring to prevent sticking.
  6. Add the yogurt, a little at a time, stirring well after each addition.
  7. Simmer the chicken on medium-low heat until cooked through, about 20 minutes.
  8. Stir in garam masala and cream.
  9. Heat through, stirring occasionally until the tikka masala sauce thickens.

See the recipe card below for detailed instructions.

Instant Pot Chicken Tikka Masala in black bowl with rotis.
Print Recipe
4.92 from 36 votes

Instant Pot Chicken Tikka Masala

This Easy Instant Pot Chicken Tikka Masala recipe makes a restaurant-quality Indian curry that has succulent pieces of boneless chicken in a flavorful creamy sauce.  Ginger, garlic and Indian spices combine to give the curry a heavenly aroma and taste!  [Instant Pot and Stovetop Instructions]
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Dishes
Cuisine: Indian
Main Ingredient: chicken
Servings: 6 servings
Calories: 330kcal
Author: Paint the Kitchen Red

Equipment

Ingredients

Instructions

Instant Pot Instructions

  • Select the Saute function and pre-heat the Instant Pot inner pot.
  • Melt 2 tablespoon ghee or butter in the inner pot.
  • Stir in 2 tablespoon garlic and 1 tablespoon ginger and saute until fragrant, about 1 minute.
  • Add 2 tablespoon coriander powder, 1 tablespoon cumin powder, ¾ tsp  turmeric powder, 1 tsp  black pepper powder, and 1 ½ tsp  Kashmiri chili powder and cook until spices are fragrant, about 30 seconds.
  • Press Cancel.
  • Add 2 lbs boneless skinless chicken thighs to the spices and stir to coat.
  • Add 1 cup plain yogurt, 8 oz. tomato sauce, 1 tsp  salt, 1 Tbsp  lemon juice and 1 Tbsp  honey.  Mix well.
  • Add 2 tablespoon tomato paste (if using) on top and don't stir.
  • Close the lid and pressure cook for 4 minutes on High Pressure.
  • Do a quick release of pressure (QR).  [Read More: The Different Pressure Release Methods]
  • Open the Instant Pot and stir in 1 tsp  garam masala, 1 Tbsp  dried fenugreek leaves, and ½ cup heavy cream.
  • Select Saute mode and cook for 2 minutes, or until heated through and desired consistency.
  • Garnish with ¼ cup cilantro leaves.
  • Serve with rice or naan.

Stovetop Instructions

  • Heat butter or ghee in a large heavy-bottomed pot over medium-high heat.
  • Add garlic and ginger to the pot.  Saute for about 30 seconds to one minute.
  • Add coriander, cumin, turmeric, black pepper, and chili powder and cook until spices are fragrant, about 30 seconds.
  • Add the chicken and stir to coat, letting the chicken brown slightly, about 2 minutes. Deglaze with some broth or water, if necessary.
  • Reduce heat to medium. Add tomato paste, tomato sauce, salt, lemon juice, honey, and fenugreek leaves. Simmer for 5 minutes, stirring frequently to prevent sticking. Add a couple of tablespoons of water or chicken broth if needed, to deglaze.
  • Add the yogurt, a couple of tablespoons at a time, stirring well after each addition.
  • Simmer the chicken on medium low heat until cooked through, about 20 minutes.
  • Stir in garam masala and cream.
  • Heat through, stirring occasionally until the sauce thickens.
  • Garnish with cilantro leaves, if desired.
  • Serve over rice or with naan.

Video

Notes

  • Prep time does not include steps that are already accounted for in the ingredient list, e.g. minced garlic, cut up chicken, etc.
  • Note 1:  American tomato sauce (called tomato passata in the UK), not tomato ketchup!
  • Note 2: The original version of this recipe called for 4 teaspoons of lemon juice. I’ve reduced it to 3 teaspoons (1 tablespoon). Feel free to add the extra teaspoon for a tangier dish.
  • Note 3: The original version of this recipe used 4 tablespoons tomato paste. If you enjoyed that version of the recipe, feel free to add it. However, I feel that 2 tablespoons would be more than enough. I choose to omit it altogether.
  • Note 4: Feel free to add more cream to make the dish richer and creamier!
  • I make the recipe as written with no sealing problems.  If you regularly encounter the ‘burn’ message,  you can add the tomato sauce and tomato paste together on top of the other ingredients, without stirring.  If you still have issues, add some more liquid, e.g. a few tablespoons of chicken broth, with the yogurt. [Read more: Instant Pot Burn Message].

Nutrition

Serving: 1serving | Calories: 330kcal | Carbohydrates: 17g | Protein: 33g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Cholesterol: 156mg | Sodium: 752mg | Fiber: 2g | Sugar: 10g

<RECIPE CARD>

I am not a certified nutritionist.  I provide my best estimate of nutritional information merely as a courtesy to my readers.  If you depend on nutritional information for dietary or health reasons,  I suggest using your favorite online nutrition calculator to confirm the nutritional value of this recipe based on the actual ingredients that you use.

Did you know that the best way to support your favorite bloggers is to comment and rate recipes, and share on social media? If you loved this recipe, please comment and give it a five ⭐ rating in the comment section below. If you’re a pinner, pin this post using the Pin buttons at the top and bottom of this post and in the recipe card above. Thank you for your support!

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Thai Instant Pot Panang Curry with Chicken

by 230 Comments

This Instant Pot Panang Curry recipe tastes like it’s from a Thai restaurant!  Creamy coconut milk, Panang curry paste, chicken, vegetables, and spices come together to make an amazingly tasty curry that is delicious served with jasmine rice.  It’s a quick and easy recipe that you can make on a weeknight but it’s impressive enough to serve guests!

Instant Pot Panang Curry with chicken, green beans, red and green peppers, Thai basil in a white bowl on a light wood background

Serve this panang curry over Instant Pot jasmine rice, Instant Pot brown jasmine rice, or Instant Pot brown basmati rice.

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read the disclosure.

Table of Contents

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

Introduction

It was a bit of a challenge to make this Panang curry in the Instant Pot and have it taste like the Thai Panang curries I order at restaurants.

Don’t get me wrong: it tasted great but tasted more like Thai Red Curry, which is quite delicious in its own right.  I had to make the Panang curry numerous times, trying out different ingredients and quantities, until I finally perfected the recipe. 

Learn more about your Instant Pot…

The key to getting the Panang curry recipe right was to add an extra quantity of the ingredients that make it different from the red curry: coriander, cumin, and peanuts.  I feel these flavors were lacking because pressure cooking toned down those flavors and made it seem like they weren’t even present.

A good Thai curry requires good-quality ingredients.  You can read more about my quest to find the right ingredients for Thai curries on my Instant Pot Thai Red Curry recipe blog post.

Find out the difference between panang curry vs massaman curry.

This pressure cooker Panang 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.

I find that Thai curries taste best with Jasmine rice rather than long grain, basmati, or even brown rice. Jasmine rice soaks up the curry and makes it taste so good!! 

Here are some other super easy Thai recipes you’re going to love!
– Instant Pot Thai Massaman Curry
– Instant Pot Thai Yellow Curry
– Instant Pot Thai Grilled Chicken (Gai Yang)
– Instant Pot Thai Coconut Soup (Tom Kha Gai)
– Instant Pot Thai Peanut Noodles
– Instant Pot Thai Fish Curry
– Drunken Noodles (Pad Kee Mao)

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

TIPS AND SUBSTITUTIONS

Panang 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. 

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.

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 either scrunch up the lime leaves and bruise them before adding them to the curry or chiffonade them by cutting them into very thin strips. 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 basil is another ingredient you can find at an Asian grocery store. It, too, adds a unique flavor to Thai recipes and I recommend trying to find it. But if you can’t locate Thai basil, substitute with regular Italian basil.

Coconut Milk

I use full-fat coconut milk. I find some coconut milk brands don’t do well during pressure cooking, including some brands that are widely available at grocery stores. My two favorite brands are Aroy-D and Chaokoh. Some readers recommend Trader Joe’s brand coconut milk.

Fish Sauce

I really like the quality of Red Boat fish sauce which you can find at Asian grocery stores or on amazon.  But it is more expensive than other fish sauce brands.  Tiparos is another brand of fish sauce I’ve used – it’s more affordably priced.

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

Soy sauce is also a substitute for fish sauce, but there is a flavor difference.

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.

Peanut Butter

Although you can grind up roasted peanuts into a paste, I choose to use store-bought peanut butter.

Palm Sugar

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

Vegetables

You don’t need to stick to the vegetables that I used.  You can use any vegetables of your choice including zucchini, carrots, peas, bamboo shoots.

Meats

You can easily substitute other meats or tofu instead of chicken, but you’ll have to adjust the cooking time – here are some approximate times.   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)

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 ingredients in the Instant Pot, the bubbling mixture can splatter. I like to use a splatter screen to cover the inner pot during this saute process.

Burn Message

If you regularly encounter the ‘burn’ message, feel free to add ¼ cup of chicken broth when pressure cooking the coconut milk.

[Read more: Instant Pot Burn Message]

Instant Pot Panang Curry- Ingredients

Instant Pot Panang Curry Ingredients - onion, chicken, coconut milk, green beans, bell peppers, thai basil, lime leaves, cumin, coriander, fish sauce, peanut butter, brown sugar, lime juice - Paint the Kitchen Red
  • Onion
  • Chicken
  • Coconut milk
  • Green beans (or any vegetable)
  • Bell peppers
  • Thai basil
  • Lime leaves
  • Cumin
  • Coriander
  • Fish sauce
  • Peanut butter
  • Brown sugar
  • Lime juice
  • Panang curry paste (missing from photo)

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

  1. Turn on Saute Mode
  2. Saute coconut milk and spices
  3. Saute chicken
  4. Pressure cook
  5. Quick-release pressure
  6. Stir in vegetables and seasonings

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 Coconut Milk and Spices

Instant Pot Panang Curry with Chicken Instructions 1 collage - coconut milk in inner pot, panang curry paste, powdered spices - Paint the Kitchen Red
  • Stir together ½ can of coconut milk, Panang curry paste, cumin and coriander in the Instant Pot inner pot.

Saute Chicken

Instant Pot Panang Curry with Chicken Instructions 2 collage - bubbling coconut milk and curry paste, add remaining coconut milk, stirred up - Paint the Kitchen Red
  • Saute until mixture is bubbly and oil begins to separate, about two to three minutes. Use a splatter screen to prevent splatter, if necessary.
  • Select ‘Cancel’ and stir in chicken and remaining coconut milk.

Instant Pot Duo Pressure Cook 4 minutes

Instant Pot Duo Manual mode 4 minutes collage - close lid, press manual, press + -, display says 4 - 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 4 (4 minutes).

Instant Pot Ultra Pressure Cook 4 minutes

Instant Pot Ultra pressure cook 4 minutes collage - open lid, select pressure cook and set time to 00:04, display says on - Paint the Kitchen Red
  • Close the lid.
  • Select Pressure Cook mode and adjust the time to 4 minutes (00:04).
  • 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. ]

Stir in Vegetables and Seasonings

Instant Pot Panang Curry with Chicken Instructions 3 collage - cooked curry, added vegetables and seasonings, stirred up with basil leaves on top - Paint the Kitchen Red
  • Select ‘Saute’ function.
  • Stir in fish sauce, brown sugar, lime juice, peanut butter, bell pepper, green beans, onion, 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.
  • Stir in the Thai basil leaves.
  • Serve with Instant Pot Jasmine Rice.

Instant Pot Tips and Tricks

Delay Start
Learn about how to use the Instant Pot Delay Start feature, which allows you to begin pressure cooking at a future time.

Pot in Pot
Find out how to use the Instant Pot pot in pot cooking method, which allows you to cook multiple foods together.

Cooking Times
Find out Instant Pot Cooking Times and what method of pressure release to use.

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.

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

Instant Pot Panang Curry with chicken, green beans, red and green peppers, Thai basil in a white bowl on a light wood background
Print Recipe
4.95 from 88 votes

Thai Instant Pot Panang Curry with Chicken

This Instant Pot Thai Panang Curry with Chicken tastes amazing!  It’s quick and easy enough to make on a weeknight and tastes like you got if from a Thai restaurant.  Creamy coconut milk, Panang curry paste, chicken, vegetables, and spices come together to make a delicious curry that tastes great with jasmine rice.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Dishes
Cuisine: Asian, Thai
Main Ingredient: chicken
Servings: 6 servings
Calories: 325kcal
Author: Paint the Kitchen Red

Equipment

Ingredients

Instructions

  • Select Saute and stir together Panang curry paste, coriander, cumin and ½ can of coconut milk in the inner pot. until mixture is bubbly, about a minute or two.
  • Press Cancel.
  • Stir in chicken and remaining coconut milk.
  • Close the lid and pressure cook on High Pressure for 4 minutes.
  • Do a Quick Release of pressure and open the Instant Pot.  [Read More: The Different Pressure Release Methods]
  • Stir in fish sauce, brown sugar, lime juice, peanut butter, bell pepper, beans, onion, 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, lime juice or peanut butter.
  • Stir in the Thai basil leaves.
  • Serve with Instant Pot Jasmine Rice.

Video

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 2 tablespoon of Mae Ploy brand or 3 tablespoon of Maesri brand.
  • ** lime leaves also referred to as k-lime, makrut or kaffir lime leaves.

Nutrition

Serving: 1serving | Calories: 325kcal | Carbohydrates: 11g | Protein: 25g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 12g | Cholesterol: 95mg | Sodium: 695mg | Fiber: 2g | Sugar: 7g

I am not a certified nutritionist.  I provide my best estimate of nutritional information merely as a courtesy to my readers.  If you depend on nutritional information for dietary or health reasons,  I suggest using your favorite online nutrition calculator to confirm the nutritional value of this recipe based on the actual ingredients that you use.

Did you know that the best way to support your favorite bloggers is to comment and rate recipes, and share on social media? If you loved this recipe, please comment and give it a five ⭐ rating in the comment section below. If you’re a pinner, pin this post using the Pin buttons at the top and bottom of this post and in the recipe card above. Thank you for your support!

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✅ Why Trust Neena at Paint the Kitchen Red?

Neena in red sweater slight smiling with white cabinets in background

I’m Neena, and I have a lifetime of experience working with pressure cookers. I know how to maximize the potential of a pressure cooker to consistently produce delicious and easy meals. With my Instant Pot expertise, I can provide valuable insights, troubleshooting advice, and innovative recipe ideas so you can trust me on all things Instant Pot!
➡ New to the Instant Pot? Get my Instant Pot instructions for beginners.

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Instant Pot Banh Mi | Vietnamese Sandwich

by 32 Comments

Banh Mi is a Vietnamese Pork Sandwich that has an explosion of flavors.  This Asian sandwich is assembled on a toasted French baguette with pork, pickled vegetables, pate, fresh herbs, and condiments.  Bring home the flavors of your favorite takeout Vietnamese sandwich using this easy banh mi pork recipe. [Instant Pot and Stovetop Instructions included!]

Instant Pot Banh Mi sandwich portrait on black background, with meat, daikon, carrots and cilantro; cilantro and green onions sprinkled on surface

This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read the disclosure.

Table of Contents

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

Introduction

Bahn mi has really grown in popularity with the onset of the food truck phenomenon in the US.  I was introduced to banh mi when I visited a neighborhood Vietnamese sandwich shop and I was hooked from the first bite! It really is one of the most delicious sandwiches I’ve ever had.

I used to refer to this recipe as bahn mi sandwich, but then I learned that I had it all wrong. My daughter’s best friend is Vietnamese and she told us that saying banh mi sandwich is like saying sandwich sandwich or maybe bread sandwich.  I had no idea!

So what is a banh mi? Bahn mi is a sandwich that originated in Vietnam, following the introduction of French bread by the French colonists.  If you’re interested, find out more about the history of banh mi, particularly in the US.

Learn more about your Instant Pot…

The best parts about this Instant Pot banh mi are the explosion of flavors (sweet, sour, spicy, salty, savory) and different textures (crispy, crunchy, chewy, airy).  Bahn mi is made from toasted baguette, pâté, mayonnaise, pickled daikon radish and carrots, sliced green chili peppers, cilantro leaves, Maggi sauce, and pork. 

These ingredients contribute contrasting flavors and textures, that when put together, make for an awesome sandwich. Learn how to make your own homemade french baguettes.

This Vietnamese Instant Pot recipe is adapted from a pork banh mi recipe that I make on the stovetop or grill. I adapted it for the Instant Pot by using a different cut of meat, shredding the meat and increasing the spices. I also provide the stovetop/grilled original version of the Vietnamese sub recipe.

Here are some other recipes you might enjoy:
– Instant Pot Chicken Shawarma
– Instant Pot Mexican Pork Carnitas
– Instant Pot Thai Grilled Chicken
– Instant Pot Asian Pulled Pork

Tips and Substitutions

Toppings

There are different toppings you can add to the banh mi. Pickled daikon and carrot is a popular topping.

Daikon is an Asian radish and is usually available at regular grocery stores, but you’ll definitely find it in an Asian grocery store. (Warning: it’s got a very strong smell, especially if you store the pickle in a bottle!) 

If you can’t find it, omit it. But it’s yet another ingredient that when combined with all the others, really enhances the flavor. I’ve provided a recipe for pickled daikon radish and carrots – it’s really simple to make.

Other toppings include: sliced cucumbers, sliced jalapenos, pâté, mayonnaise, and fried egg.

Pâté

Pâté (pronounced ‘pah-tay’)  is a meat spread that can be kind of expensive and/or may not be available to you.   If your pâté is not spreadable, slice it thinly.  If you don’t want to use pâté, substitute a slice of ham.  But you will be missing the rich flavor of the pâté.

Bread / Baguette

Try to find a light crusty baguette – avoid a dense, chewy bread.  If you have a Vietnamese bakery near you, all the better!  Bolillo rolls, Cubano rolls, or hoagie rolls also work.  And don’t skip toasting the bread; I find that the banh mi is so much more flavorful with a toasted baguette.

Maggi Sauce

Maggi sauce is a soy-based sauce that’s made with different recipes depending on the country it’s sold in.  You can find many of them on amazon.  It’s one of the ingredients in an authentic, traditional banh mi.  A few drops of Maggi sauce in the banh mi, when you’re assembling it, adds a lot of flavor. 

You can find Maggi sauce in Latin or Asian grocery stores. I use the Latin version.  Read more about this sauce in Andrea Nguyen’s primer on Maggi sauce.

If I don’t have any on hand, I use Golden Mountain Seasoning Sauce, which is a Thai sauce I use in noodle dishes.

Banh Mi Pork Cuts

If you’re making this recipe on the stovetop, you can use pork tenderloin and slice it thin. Additionally you can use a mallet to pound the pork thin.

If you’re making this recipe in the Instant Pot, it’s best to use a fattier and tougher cut of meat because they cook superbly in the Instant Pot. I like to use pork shoulder.

Boneless country-style ribs come from the same cut and also work well. Since they’re cut into smaller portions, you can reduce the pressure cook time to 30 minutes.

Substitute Chicken

If you don’t eat pork, substitute bone-in chicken thighs and pressure cook them for 14 minutes with a natural release (NPR). Remove the bones and proceed with the recipe. If using boneless chicken thighs, pressure cook for 11 minutes.

Sriracha Mayonnaise

Although you can use plain mayonnaise, kick it up a notch by using some Sriracha mayo.  I make my own this way:

Burn Message

This recipe was made in a 6 quart Instant Pot Ultra and I have had no sealing issues or burn errors.  If your Instant Pot is prone to getting the Burn Message, you can try and add 2 to 4 tablespoons of broth.

[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.

Instant Pot Banh Mi Ingredients

Instant Pot Banh Mi Ingredient List - Paint the Kitchen Red
  • Lime juice
  • Fish sauce
  • Garlic
  • Pork shoulder
  • Black pepper
  • Chinese five spice powder
  • Sugar
Instant Pot Banh Mi Assembly Ingredients collage - baguette, pickled carrot and daikon, cucumber, maggi sauce, cilantro, green chili, mayo, pate - Paint the Kitchen Red
  • Baguette
  • Pickled carrot and daikon
  • Cucumber
  • Maggi sauce
  • Cilantro
  • Green chili
  • Mayonnaise
  • Pâté

More details in the recipe card at the bottom of this post

How to Make Banh Mi in the Instant Pot (Step by Step Instructions)

  1. Combine pork and sauce for banh mi
  2. Pressure cook.
  3. Release pressure.
  4. Saute the meat.
  5. Prepare the baguette.
  6. Layer the meat and toppings.

Combine Pork and Sauce for Banh Mi

Instant Pot Banh Mi Instructions 1 collage- stir together ingredients, pork in inner pot, pour marinade on top - Paint the Kitchen Red
  • In a small bowl, stir together lime juice, fish sauce, garlic, black pepper, Chinese five-spice powder, and sugar.
  • Place pork in inner pot, pour marinade over meat and turn to coat.

Instant Pot Duo Pressure Cook 60 minutes

Instant Pot Duo Manual mode 60 minutes collage - close lid, press manual, press + -, display says 60 - Paint the Kitchen Red
  • Close the lid and make sure the steam release handle is in the Sealing position.
  • Press Manual (or Pressure Cook) and + or – until the display reads 60 (60 minutes).

Instant Pot Ultra Pressure Cook 60 minutes

Instant Pot Ultra pressure cook 60 minutes collage - open lid, select pressure cook and set time to 1:00, display says on - Paint the Kitchen Red
  • Close the lid.
  • Select Pressure Cook mode and adjust the time to 1 hour (01:00).
  • 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.

Note: This recipe originally used a 90 minute cook time but I have since found that 60 minutes is sufficient. You can cook it for 90 minutes and it’ll turn out great too.

How to Naturally Release Pressure (NPR) on the DUO and ULTRA

Instant Pot Duo natural release cancel and open collage - float valve is down, arrow pointing to Cancel, lid is open - Paint the Kitchen Red
Instant Pot Ultra Natural Release Cancel and Open collage - arrow pointing to float valve down, press cancel button, lid is open and Instant Pot Ultra display shows Off - Paint the Kitchen Red

Saute the Meat

Instant Pot Banh Mi Instructions 2 collage - cooked pork in bowl, shredded, fried - Paint the Kitchen Red
  • Transfer the pork from the Instant Pot to a large bowl.
  • Reserve the cooking liquid.
  • Shred the meat using a meat shredder or two forks, removing any visible fat.
  • Heat a large frying pan on the stovetop, add 1 Tbsp oil and allow to heat up.
  • Spread out two cups of meat in the pan and saute till nicely browned on one side. 
  • Add cooking liquid (1 to 2 teaspoons at a time) to moisten the meat and deglaze the pan, up to 2 tablespoons total.  (Taste as you go to make sure the meat doesn’t get too salty, since the liquid is being reduced and flavor is being concentrated.)

Prepare the Baguette

Instant Pot Banh Mi Instructions 3 collage - butter inside of baguette, toast on griddle, spread sriracha mayo on one side - Paint the Kitchen Red
  • Cut a 6-inch piece of baguette in half lengthwise.
  • Spread butter on the inside of both halves.
  • Toast the bread on both sides on a griddle or in the oven.
  • Spread a generous quantity of Sriracha mayo or plain mayo on one half of the baguette.

Layer the Meat and Toppings

Instant Pot Banh Mi Instructions 4 collage - spread pate on second side, layer with meat, carrots and daikon, cilantro - Paint the Kitchen Red
  • Spread a generous quantity of pâté on the other half.
  • Layer pork, pickled daikon and carrots on the bottom half.
  • Drizzle a few drops of Maggi sauce, to taste.  I sometimes substitute Golden Mountain seasoning sauce, which is a fabulous Thai sauce that I use on noodles.
  • Layer cilantro and sliced jalapenos on top.
  • Top with the other half of the baguette and serve immediately.

Instant Pot Tips and Tricks

Delay Start
Learn about how to use the Instant Pot Delay Start feature, which allows you to begin pressure cooking at a future time.

Pot in Pot
Find out how to use the Instant Pot pot in pot cooking method, which allows you to cook multiple foods together.

Cooking Times
Find out Instant Pot Cooking Times and what method of pressure release to use.

Stovetop Directions for Banh Mi

To make this recipe on the stovetop:

[Note: to make this recipe on the stovetop, I use 1.5 to 2 lbs pork tenderloin or pork chops. I don’t use pork shoulder because it requires a longer cook time since the meat is tougher. Cut the meat into thin slices and/or pound the pieces using a meat mallet to thin them out.]

  1. Marinate the pork in the sauce for 2 to 4 hours or overnight, if possible.
  2. Heat oil in a large nonstick frying pan or grill pan over high heat.
  3. Add the pork slices to the frying pan in an even layer, and let the meat sear on both sides till cooked through.
  4. Assemble the sandwich.

See the recipe card below for detailed instructions.

Instant Pot Banh Mi sandwich on black background, with meat, daikon, carrots and cilantro; cilantro and green onions sprinkled on surface - Paint the Kitchen Red
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5 from 13 votes

Instant Pot Banh Mi | Vietnamese Sandwich

Instant Pot Banh Mi is a Vietnamese Pork Sandwich that delivers an explosion of flavors.  This Asian sandwich is assembled on toasted French bread or baguette with pork, pickled vegetables, and fresh herbs.  Bring the flavors of your favorite banh mi food truck or takeout to your kitchen with this easy Instant Pot Vietnamese recipe.
Prep Time15 minutes
Cook Time1 hour 25 minutes
Total Time1 hour 40 minutes
Course: Main Dishes
Cuisine: Asian, Vietnamese
Main Ingredient: pork
Servings: 6 servings
Calories: 391kcal
Author: Paint the Kitchen Red

Equipment

Ingredients

Pork

Sandwich

Instructions

Instant Pot Instructions

  • In a large bowl, mix lime juice, fish sauce, garlic, black pepper, Chinese 5-spice powder, and sugar.
  • Place pork shoulder in Instant Pot and pour sauce over meat and turn to coat. Add broth to the Instant Pot, if using.
  • Close the lid and pressure cook for 60 minutes at High Pressure.
  • Allow the pressure to release naturally (NPR) and open the lid. [Read More: The Different Pressure Release Methods.]
  • Transfer the pork from the Instant Pot to a large bowl. (Reduce the cooking liquid if needed, by boiling it in Saute mode.)
  • Shred the meat using two forks or a meat shredder and remove any visible fat.
  • Heat a large nonstick frying pan over medium-high heat, on the stovetop. Add oil to the frying pan and let it heat up.
  • Spread two cups of meat in the pan and saute until browned and caramelized on one side.   Add cooking liquid (1 to 2 teaspoons at a time) to moisten the meat and deglaze the pan, up to 2 tablespoons total.  Let the liquid get incorporated into the meat. (Taste as you go to make sure the meat doesn't get too salty.)

Stovetop-only Instructions

  • Slice the pork tenderloin into thin (¼ inch) slices. Optionally, pound the meat with a meat mallet to thin out.
  • In a large bowl, mix lime juice, fish sauce, garlic, black pepper, Chinese 5-spice powder, and sugar. Marinate the pork in the banh mi sauce for 2 to 4 hours or overnight.
  • Heat a large nonstick frying pan or grill pan over high heat.
  • Add oil and let it heat up.  Remove the pork from the marinade.
  • Add the pork slices to the frying pan in an even layer,  and let the meat sear on both sides till cooked through, about 6 to 8 minutes.  Deglaze with a couple of tablespoons of the marinade if the meat starts to burn. To avoid overcrowding the meat, sear the meat in batches.

Assemble the Sandwich

  • Cut a 6-inch piece of baguette in half lengthwise.
  • Spread butter on the inside of both halves.
  • Toast the bread on both sides on a griddle or in the oven on a tray.
  • Generously spread mayo on one half of the baguette.
  • Generously spread pâté on the other half.
  • Layer pork, pickled daikon and carrots, a few drops of Maggi sauce, cucumber slices (if using), cilantro, and sliced jalapenos on the bottom half.
  • Top with the other half of the baguette and serve the banh mi immediately.

Video

Notes

  • * NOTE: I don’t use broth and haven’t had issues with the Burn message. However, some recent Instant Pots are getting the Food Burn or Burn error message with this recipe.  So, you may need to add ¼ cup of chicken broth (plus some additional fish sauce, lime juice, and spices to avoid dilution of flavor) if your Instant Pot is prone to getting these messages.
  • Prep time does not include steps that are already accounted for in the ingredient list, e.g. minced garlic, cut vegetables, etc.
  • Bread should not be hard and chewy, but light and airy
  • If you’re making a larger quantity of pork shoulder, cut it into 2 or 3 pieces
  • Nutrition information is for cooking pork shoulder in the Instant Pot, and does not include the ¼ cup of chicken broth.

Nutrition

Serving: 1sandwich | Calories: 391kcal | Carbohydrates: 46g | Protein: 14g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Cholesterol: 22mg | Sodium: 1660mg | Fiber: 2g | Sugar: 10g

I am not a certified nutritionist.  I provide my best estimate of nutritional information merely as a courtesy to my readers.  If you depend on nutritional information for dietary or health reasons,  I suggest using your favorite online nutrition calculator to confirm the nutritional value of this recipe based on the actual ingredients that you use.

Did you know that the best way to support your favorite bloggers is to comment and rate recipes, and share on social media? If you loved this recipe, please comment and give it a five ⭐ rating in the comment section below. If you’re a pinner, pin this post using the Pin buttons at the top and bottom of this post and in the recipe card above. Thank you for your support!

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✅ Why Trust Neena at Paint the Kitchen Red?

Neena in red sweater slight smiling with white cabinets in background

I’m Neena, and I have a lifetime of experience working with pressure cookers. I know how to maximize the potential of a pressure cooker to consistently produce delicious and easy meals. With my Instant Pot expertise, I can provide valuable insights, troubleshooting advice, and innovative recipe ideas so you can trust me on all things Instant Pot!
➡ New to the Instant Pot? Get my Instant Pot instructions for beginners.

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Vietnamese Pickled Carrot and Daikon – Do Chua

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Vietnamese pickled carrot and daikon is also known as đồ chua and is used in Vietnamese and Asian recipes. The pickled vegetable slaw is easy to make and the julienned carrot and daikon radish tastes great in banh mi sandwiches or rice bowls.

Pickled Daikon and Carrots collage - jar of pickled daikon and carrots, ingredients, jar of daikon and carrots only - Paint the Kitchen Red

Serve Vietnamese pickled daikon and carrot with a bánh mì sandwich or Korean beef rice bowl.

Table of Contents

  1. INTRODUCTION
  2. TIPS
  3. FAQS
  4. INGREDIENTS
  5. STEP BY STEP INSTRUCTIONS
  6. RECIPE CARD – PRINTABLE

Introduction

This quick pickle recipe for radishes and carrots (also referred to do chua) is great to use in my easy Vietnamese banh mi sandwiches. Now you can make banh mi just like your favorite Vietnamese restaurant does!

The sandwiches just aren’t the same without these Vietnamese pickles! You can also use these pickled veggies in rice vermicelli noodle salads.

Pickled daikon radish isn’t just used in Vietnamese cuisine, it’s also used in Japanese and Korean cuisine. They taste great as part of Asian noodle salads or rice bowls.

The pickled veggies have a perfectly balanced slightly sweet, tangy, salty flavor from the sugar, vinegar, and salt.

Daikon radishes look kind of like parsnips but are white. They are root vegetables and are crisp, refreshing, and very healthy. 

A word of warning – the pickled daikon has a pungent smell when the jar is opened!  But it tastes great on sandwiches – make this recipe and you’ll see what I mean!

Tips for Quick Pickled Carrots and Daikon

Vegetables

Daikon may be available at your local grocery store. If you can’t find it, Asian markets carry it. You don’t need to cut the vegetables in julienne form;  you can make thin slices of daikon and carrot using either a knife or mandoline slicer. If using a mandoline slicer, be very careful because you can easily cut yourself. I have these gloves that are very useful in preventing mishaps!

You can easily modify the ingredients to suit your tastes.  Some people add other ingredients to the carrot and daikon pickles e.g. turmeric, ginger, and garlic.

Make Them Ahead of Time

For best results, make đồ chua ahead of time. Let it sit for a few hours before you need to use it in a recipe. This allows the flavors to really develop. I recommend keeping them at least overnight.

Quantity

Feel free to double or triple the recipe.  I keep the daikon and carrot pickle in the refrigerator for a couple of weeks with no problem.

The ratio of carrots to daikon can be changed. You can use less of the daikon and more of the carrots. I like to use equal parts of each.

I find that the ratio of vinegar to sugar in this recipe is just the right combination of sweet and tangy. If you prefer a sweeter taste, add a couple more teaspoons of sugar to the brine. If you like a tangy flavor, add some more vinegar.

Vinegar

You can use white vinegar, apple cider vinegar, or rice vinegar.

Storage

You can use a few small canning jars for this recipe or you can use a medium canning jar. But you don’t need to use a canning jar. You can use a clean, sterilized bottle. Refrigerate once cooled and remember to use a clean spoon every time you remove the vegetables from the vinegar solution, to prevent the growth of any bacteria.

FAQS

What do you eat pickled radish with?

Radish pickle is a standard ingredient in a Vietnamese sandwich. They can also be used in noodle salads or rice bowls.

How long can you keep pickled daikon?

You can keep them refrigerated for about a month. Make sure the pickling solution is covering the vegetables.

Is pickled radish the same as pickled daikon?

There are different varieties of white radish. Japanese radish (daikon) is long and skinny, while Korean radish (mu) is shorter and thicker. The flavor is slightly different. However, you can use the interchangeably.

Can I store it at room temperature?

No, these pickled carrots and daikon radishes need to be stored in the fridge.

Pickled Carrot and Daikon Ingredients

Pickled Daikon and Carrots Ingredients - carrots, vinegar, daikon radish, sugar - Paint the Kitchen Red
  • Carrots
  • Daikon radish
  • Distilled vinegar or rice vinegar
  • Sugar

More details in the recipe card at the bottom of this post

How to Make Pickled Carrots and Daikon Radish

  • Make the pickling liquid
  • Combine the vegetables and brine and store in jars

Make pickling liquid

Pickled Daikon and Carrots Instructions 1 collage - uncooked vinegar and sugar in saute pan on stove, cooked and dissolved- Paint the Kitchen Red
  1. Stir together vinegar and sugar in a small saucepan.
  2. Cook until the sugar has dissolved, about 3 minutes, stirring occasionally.

Store in jars

Pickled Daikon and Carrots Instructions 2 collage - carrots and daikon in bottle, mixed with vinegar and sugar mixture - Paint the Kitchen Red
  1. Transfer julienned or sliced vegetables to a medium glass jar.
  2. Add the vinegar and sugar mixture to the jar and stir.
  3. Make sure the pickled veggies are below the level of the brine.
  4. Screw on the lid and cool to room temperature.
  5. Store in refrigerator once cooled.
Pickled Daikon and Carrots collage with jar of pickled daikon and carrots, ingredients, jar of just carrots and daikon - Paint the Kitchen Red
Print Recipe
5 from 1 vote

Vietnamese Daikon and Carrots

Pickled Daikon and Carrots are used in Vietnamese and Asian recipes.  Served in Banh Mi Vietnamese sandwiches, these pickled vegetables add a crispy texture and delicious sweet and sour flavor.  They can also be served as part of Asian rice bowls.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Sides
Cuisine: Asian, Vietnamese
Main Ingredient: vegetarian
Method: Non Instant Pot
Servings: 1 cups
Calories: 41kcal
Author: Paint the Kitchen Red

Ingredients

Instructions

  • Combine sugar and vinegar in a small saucepan.
  • Cook on medium heat until the sugar has dissolved, about 3 minutes, stirring occasionally. 
  • Combine daikon and carrots in a glass jar.
  • Pour vinegar mixture into the jar and stir contents. Make sure the vegetables are submerged in the brine. Allow to cool completely.
  • Refrigerate until ready to use. For best results, wait 6 to 24 hours to allow the flavors to meld.

Notes

  • The vegetables can be cut into thin slices instead of julienned.
  • You can vary the ratio of daikon to carrots based on your tastes.
  • If you like a sweeter pickle, add a little more sugar. If you like tangy flavors, add some more vinegar.

Nutrition

Serving: 1/4 cup | Calories: 41kcal | Carbohydrates: 10g | Sodium: 15mg | Fiber: 1g | Sugar: 9g

I am not a certified nutritionist.  I provide my best estimate of nutritional information merely as a courtesy to my readers.  If you depend on nutritional information for dietary or health reasons,  I suggest using your favorite online nutrition calculator to confirm the nutritional value of this recipe based on the actual ingredients that you use.

Did you know that the best way to support your favorite bloggers is to comment and rate recipes, and share on social media? If you loved this recipe, please comment and give it a five ⭐ rating in the comment section below. If you’re a pinner, pin this post using the Pin buttons at the top and bottom of this post and in the recipe card above. Thank you for your support!

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