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Instant Pot Thai Green Curry with Chicken

by 202 Comments

Instant Pot Thai Green Curry is a creamy coconut curry with the flavors of green chilies, Thai Basil, lime, coriander, and cumin. This spicy curry is as good as your favorite restaurant Thai green curry but is so quick and easy that it can be ready in less than 30 minutes.  Serve it with Instant Pot Jasmine Rice for an amazing flavor combination!

Instant Pot Thai Green Curry with Chicken with colorful green curry in white bowl on three colorful napkins. With lime slice and chilies on a black background- Paint the Kitchen Red

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

My family loves Thai food and we used to go out to Thai restaurants all the time, but now we hardly ever do.  I’m usually my own worst critic, and for me to say this is not easy:  I think the Thai curries that I make at home are as good as restaurant Thai curries.

Best of all, they are so quick and easy that I can have dinner on the table in 20 minutes if I prep the ingredients ahead of time and cook the Jasmine rice and curry in the Instant Pot at the same time (together!) using the pot-in-pot method.

If you want to find out more about my quest to create the best Thai curries at home, please read my Instant Pot Thai Red Curry with Chicken. The bottom line is that ingredients make a big difference.

I usually like to use Thai eggplants in my Instant Pot green curry but I visited the Asian store three times in the past week and they were all out!  So I made the curry with zucchini and bell peppers.  

Find out the difference between red curry vs green curry.

I like to use green vegetables just for aesthetics, but you can substitute any vegetables of your choice.

Thai green curry paste has a wonderful combination of flavors including green chilies, garlic, galangal ginger, shallots, lemongrass, lime leaves, coriander, cumin, cardamom, turmeric, and black pepper.

Out of all the Thai curries, massaman curry is the mildest and green curry is the hottest/spiciest. Even at Thai restaurants, I get the other curries medium or spicy, but I like to order mild green curry because it’s still pretty spicy!

If you enjoy Thai food, you’ll love my spicier recipes like Instant Pot Red Curry or Instant Pot Yellow Curry. For milder dishes, try Instant Pot Panang Curry, Instant Pot Massaman Curry or Instant Pot Thai Peanut Noodles. Another great noodle dish that’s not Instant Pot is drunken noodles (pad Kee mao).

TIPS AND SUBSTITUTIONS

Green Curry Paste

Maesri and Mae Ploy are my two favorite Thai curry paste brands. I can’t emphasize enough how much of a difference the brand makes. You can find them at Southeast Asian grocery stores or on amazon.

In my experience, getting the brand of Thai green curry paste available at regular grocery stores does not produce great flavor.

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

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.

Palm Sugar

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

Coconut Milk

I 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.

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

Meats and Tofu

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

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

Vegetables

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

Spiciness

This recipe makes a green curry that’s fairly spicy, but not extreme. If you’re unsure, start with just 1 ½ to 2 tablespoons of the green curry paste, and next time you can adjust the heat.

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]

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 Thai Green Curry – Ingredients

Instant Pot Thai Green Curry Ingredients - zuccchini, chicken, onion, water, bell pepper, bamboo shoots, Thai basil, coriander, cumin, brown sugar, green curry paste, fish sauce, coconut milk, lime leaves, not shown: lime juice - Paint the Kitchen Red
  • Zucchini
  • Chicken
  • Onion
  • Water/broth
  • Bell pepper
  • Bamboo shoots
  • Thai basil
  • Coriander
  • Cumin
  • Brown sugar
  • Green curry paste
  • Fish sauce
  • Coconut milk
  • Lime juice (missing from photo)

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

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

How to Turn on Saute Mode

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

Saute Spices and Coconut Milk

Instant Pot Thai Green Curry Instructions collage 1 - coconut milk and curry paste, spices, sauteed - Paint the Kitchen Red
  • Stir together green curry paste and ½ can of coconut milk and saute until mixture is bubbly, a minute or two. Use a splatter screen if necessary, to guard against splatters from the coconut milk.
  • Stir in coriander and cumin and cook for 30 seconds.

Add Remaining Coconut Milk and Chicken

Instant Pot Thai Green Curry Instructions collage 2 - coconut milk, chicken, stirred - Paint the Kitchen Red
  • Press Cancel to turn off Instant Pot.
  • Stir in chicken, remaining coconut milk, and chicken broth or water.

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. ]

Add Vegetables and Seasonings and Saute

Instant Pot Thai Green Curry Instructions collage 3 - add vegetables to cooked curry, stir, add thai basil - Paint the Kitchen Red
  • Select Saute mode.
  • Stir in fish sauce, brown sugar, lime juice, bell pepper, zucchini, onion, bamboo shoots, 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.

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 Thai Green Curry with Chicken with colorful green curry in white bowl on three colorful napkins. With lime slice and chilies on a black background- Paint the Kitchen Red
Print Recipe
4.76 from 81 votes

Instant Pot Thai Green Curry with Chicken

Instant Pot Thai Green Curry is a creamy coconut curry with the flavors of green chilies, Thai Basil, lime, coriander, cumin. This spicy curry will rival your favorite Thai takeout green curry but is so easy that it can be ready in less than 20 minutes.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Dishes
Cuisine: Asian, Thai
Main Ingredient: chicken
Servings: 6
Calories: 211kcal
Author: Paint the Kitchen Red

Equipment

Ingredients

Instructions

  • Select Saute mode and stir in green curry paste and ½ can of coconut milk until mixture is bubbly, about a minute or two.
  • Stir in coriander and cumin and cook for 30 seconds.
  • Press Cancel.
  • Stir in chicken, remaining coconut milk, and chicken broth.
  • Close Instant Pot and pressure cook on High Pressure for 4 minutes.
  • Do a Quick Release of pressure (QR) and open the Instant Pot. [Read More: The Different Pressure Release Methods]
  • Add in fish sauce, brown sugar, lime juice, bell pepper, zucchini, onions, bamboo shoots, and lime leaves.
  • Select Saute and cook until vegetables are crisp-tender, 3 to 5 minutes.  (Be sure not to overcook.  Vegetables will continue to cook in the residual heat.)
  • Taste and adjust with more fish sauce, brown sugar or lime juice.
  • 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. chopped vegetables, diced chicken, etc.
  • Use a splatter screen if necessary, in the first step, to guard against coconut milk splatters.
  • You can choose to substitute the vegetables with your choice e.g. green beans, Thai eggplant, peas.
  • You can also increase the quantity of vegetables to suit your tastes.
  • My chicken was thinly sliced. If your pieces of chicken are larger, you’ll need to add on a few more minutes of cooking or just do a natural release of pressure.
  • * Lime leaves are also referred to as k-lime, makrut or kaffir lime leaves.

Nutrition

Serving: 1serving | Calories: 211kcal | Carbohydrates: 9g | Protein: 16g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 37mg | Sodium: 970mg | 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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Instant Pot Ratatouille | Braised Summer Vegetables with Fresh Herbs

by 90 Comments

This Instant Pot Ratatouille recipe is a delicious, satisfying vegetarian and vegan dish made with summer’s bounty of zucchini, bell pepper, eggplant, tomato, and fresh herbs. This pressure cooker ratatouille recipe was inspired by Julia Child’s stovetop ratatouille recipe. Stovetop directions included, too!

Instant Pot Ratatouille in a bowl and on crusty bread, all on a round wooden board with cherries, cheese, nuts

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

I’m embarrassed to admit that my family’s favorite ratatouille was the Disney movie with the same name! That was until I made this recipe for the first time and we fell in love with it.

Ratatouille is a hearty French stew made with eggplants, zucchini, bell peppers, tomatoes, and onions. It’s vegan, healthy, and delicious.

I ended up making this Instant Pot Ratatouille purely by chance.  I came across an article in the Wall Street Journal about the Instant Pot, and it included a ratatouille recipe that was based on Julia Child’s classic cookbook Mastering the Art of French Cooking.

I love to serve this ratatouille on toasted crostini, with goat cheese, drizzled with balsamic vinegar. It is the best recipe and you won’t believe that something so healthy can taste so good.  

Emily says ⭐️⭐️⭐️⭐️⭐️

This is really good. Very good flavors! Thank you, I will be making it again!

Even if you’re not a big fan of eggplant I urge you to give this Instant Pot eggplant stew a try.  My kids are not eggplant lovers, but they love this dish.

The main work involved with this recipe is chopping the vegetables into ¼-inch pieces and then sauteing them to get them slightly brown. The Instant Pot does the remaining work: just pressure cook and saute at the end to let the liquid evaporate.

Instant Pot Ratatouille fresh summer vegetables

So the next time you go to the farmer’s market and pick up fresh summer vegetables, consider making this tasty and healthy dish.  It tastes even better the next day, so make it ahead and serve it at your next gathering.

➡ Looking for Instant Pot vegetarian recipes? Try Instant Pot Moroccan stew, vegetarian rigatoni bolognese, Turkish green beans, Ethiopian lentil stew, or Middle Eastern potatoes.

Ingredients and Tips

🧂 Instant Pot Ratatouille Ingredients

Instant Pot Ratatouille Ingredients - eggplant, tomatoes, basil, parsley, zucchini, onions, olive oil, balsamic vinegar, bell peppers, garlic, red pepper, capers, black pepper

💡 Ingredient and Recipe Tips

💧 Liquid: Yes, the recipe is correct – you don’t need any added liquid! Vegetables release enough moisture to bring the Instant Pot to pressure. If using an 8-quart Instant Pot, add 1-2 tablespoons water.

🍶 Olive Oil & Vinegar: Use good quality olive oil and balsamic vinegar for drizzling before serving. Don’t skip the balsamic drizzle – it adds the perfect finishing touch! Add salt to taste. For richer flavor, use a couple extra tablespoons of olive oil when sautéing (eggplant soaks up a lot!)

🥄 Deglazing: Make sure there are no browned bits are stuck to the bottom right before pressure cooking, or your Instant Pot won’t come to pressure. Add a bit of water or white wine to deglaze if needed.

🍲 Consistency: The ratatouille will be quite liquidy after pressure cooking. Use Sauté mode to cook off excess liquid and thicken. If you want firmer vegetables, decrease pressure cook time by a couple of minutes. Drain the chopped tomatoes before cooking if they’re too liquidy.

🍅 Flavor Boosters: Add 1 tablespoon tomato paste over vegetables before pressure cooking and stir in when cooking is done. Try rosemary, thyme, or herbes de Provence for variety.

🍽️ Serving Ideas: Serve as an appetizer on crostini with goat cheese, as a side dish with roast chicken or lamb (try my Coq au vin blanc), or as a main dish over pasta or polenta.

🔥 Burn Message: The main reason you can get the burn message is that after frying the eggplant, there are brown bits stuck to the bottom. It’s very important that you deglaze very well afterwards. Your other option is to saute the eggplant in a separate nonstick frying pan.

❓ FAQS

Can I use canned tomatoes instead of fresh?

Fresh tomatoes taste best when in season, but if using canned tomatoes add them at the top and don’t stir them in before pressure cooking.

How can I make the ratatouille more flavorful?

Add more fresh herbs, balsamic vinegar, or crushed red pepper.

How can I prevent the burn message?

It’s very important for this recipe that you deglaze well, especially after you saute the eggplant. The other choice is to saute the eggplant in a separate nonstick pan and add it back in before pressure cooking.

⏲️ How to Make Ratatouille in the Instant Pot

Instant Pot ratatouille instructions - salt eggplant, saute vegetables.
  1. Sprinkle kosher salt on the eggplant, toss to coat and allow to drain in a colander set over a bowl.
  2. Allow Instant Pot to heat up. Once the inner pot is hot, add 2 tablespoons of olive oil. Saute onion, then zucchini and garlic, and finally bell pepper. Saute for 3 to 5 minutes after each addition, stirring occassionally. Add whole basil leaves and stir. Transfer everything to a large bowl and set aside.
  3. Add 2 more tablespoons olive oil to the inner pot. Add drained eggplant and saute until lightly browned, stirring frequently.  Make sure it doesn’t burn. Add more olive oil as needed.
  4. Add back in reserved vegetables, crushed red pepper, black pepper, and capers. Stir gently, allowing the reserved vegetables to deglaze the pan.  (If there are brown bits stuck to the bottom of the pot, add a tablespoon or more of water or white wine.) Top with tomatoes.
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 4:00. 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 ratatouille Instruction steps - reduce liquid and drizzle balsamic glaze.
  1. The ratatouille will have some liquid. Select Saute mode. Simmer until the ratatouille has thickened up, about 6 to 8 minutes.
  2. Drizzle with balsamic vinegar.

See the recipe card below for detailed instructions.

Instant Pot Ratatouille in a bowl and on crusty bread, all on a round wooden board with cherries, cheese, nuts
Print Recipe
4.80 from 49 votes

Instant Pot Ratatouille

Instant Pot Ratatouille is a deliciously satisfying vegetarian dish made with summer’s bounty of zucchini, bell pepper, eggplant, tomato and fresh herbs.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Sides
Cuisine: French
Main Ingredient: vegetarian
Servings: 8 servings
Calories: 137kcal
Author: Paint the Kitchen Red

Equipment

Ingredients

Instructions

  • Sprinkle salt on the eggplant, toss to coat and allow to drain in a colander set over a bowl.

Instant Pot Instructions

  • In Saute mode, heat 2 tablespoon olive oil.
  • Add onion, and cook until translucent, about 3 to 5 minutes. Stir occasionally.
  • Add zucchini and garlic, saute 3 to 5 minutes, stirring occasionally.
  • Add bell pepper, saute 3 to 5 minutes, stirring occasionally.
  • Add whole basil leaves and stir.
  • Press Cancel and transfer contents of inner pot into a large bowl and set aside.
  • In Saute mode, heat 2 tablespoon olive oil.
  • Add drained eggplant and saute until lightly browned, stirring frequently.  Make sure it doesn't burn.
  • Add back in reserved vegetables, crushed red pepper, black pepper, and capers.
  • Stir gently, making sure that there are no brown bits sticking to the bottom of the inner pot. [See Note 1]
  • Top with tomatoes.
  • Pressure cook on High Pressure for 4 minutes.  
  • Do a quick release of pressure. [Read More: The Different Pressure Release Methods]
  • Press Cancel and open the Instant Pot. The ratatouille will have some liquid.
  • In Saute mode, simmer until the Instant Pot ratatouille has thickened up, about 6 to 8 minutes.
  • Sprinkle with chopped basil and parsley, drizzle additional olive oil and balsamic vinegar over the top.
  • Serve as a side dish, with pasta,  with a medley of salads, or on a toasted baguette topped with goat cheese.

Stovetop Instructions

  • Heat 2 tablespoons of olive oil over medium heat in a heavy-bottomed large skillet. Drain the eggplant and saute until lightly browned. Add more olive oil as needed. Transfer to a bowl and set aside.
  • Add 1 tablespoon of olive oil to the skillet and saute the zucchini for a couple of minutes. Transfer to a bowl and set aside.
  • Heat 1 more tablespoon of olive oil. Saute the onions and bell peppers until tender, about 8 to 10 minutes, stirring frequently. Add the garlic and saute for a minute.
  • Spread the tomatoes over the peppers and onions, cover and cook on low heat for about 5 minutes or until the tomatoes begin to break down and the mixture thickens. Stir in the crushed red pepper, black pepper and capers.
  • Stir in reserved eggplant and zucchini, lower heat and cook for 10 to 15 minutes more, until all the vegetables are soft. Make sure the vegetables don't burn or stick to the bottom. If there's extra liquid on the bottom, remove the lid and increase the heat to allow the liquid to evaporate.
  • Finish by sprinkling with chopped basil and parsley. Drizzle additional olive oil and balsamic vinegar over the top. Adjust seasonings to taste.

Video

Notes

  • Note 1: Be sure that all brown bits are incorporated into the dish before pressure cooking begins, otherwise there is a risk of the Instant Pot not coming to pressure and/or getting the burn error. Adding the reserved vegetables should take care of deglazing, but if that doesn’t work, add a tablespoon of water to scrape up the brown bits. If you continue to have burn message issues, the best thing to do is to saute the eggplant in a nonstick frying pan and then add it in before pressure cooking.
  • This recipe has been modified to decrease the pressure cooking time from 8 minutes to 4 minutes based on reader feedback. 
  • Adapted from Wall Street Journal’s Can the Instant Pot Cook as Well as Julia Child?

Nutrition

Serving: 1.5cup | Calories: 137kcal | Carbohydrates: 12g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Sodium: 416mg | Fiber: 4g | Sugar: 6g

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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Grilled Instant Pot Jamaican Jerk Chicken

by 47 Comments

This Instant Pot Jamaican Jerk Chicken recipe features succulent bone-in chicken with boldly spiced Caribbean flavors, beautifully finished on the grill. This tender, juicy chicken with aromatic jerk spices can also be made in the oven.

Instant Pot Jamaican Jerk Chicken stacked on a white plate, on black background with colorful habanero peppers in the background - Paint the Kitchen Red

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

If you’re looking for a change from traditional barbecue chicken, you’re going to love this boldly spiced Instant Pot Jamaican Jerk Chicken recipe.

Authentic Jamaican jerk chicken has the perfect blend of spices (sweet, sour, hot), is grilled in the ‘jerk’ style, and is sold at roadside stands throughout Jamaica.

Absolutely scrumptious! Served it with rice and beans made with coconut milk. This will be a family favorite. Thank you so much!

Carolyn says ⭐️⭐️⭐️⭐️⭐️

Jerk chicken is normally made with Scotch bonnet / Caribbean red peppers, which are a relative of the habanero pepper and are very spicy, with a slightly sweet touch. Another important flavor component in Jamaican jerk chicken recipes is allspice.

This is my interpretation of Jamaican Jerk Chicken, adapted for the Instant Pot.

I don’t use chicken breasts in my cooking much –  I much prefer the taste of chicken thighs and drumsticks, which are especially well-suited for the Instant Pot.

I find that meat cooked in the Instant Pot is perfectly tender with no babysitting required.  And I like the flavor and look of finishing the chicken on the grill.  It takes less than 5 minutes of grilling time – just enough to give the chicken a nice sear.

Instant Pot Jamaican Jerk Chicken Plantains collage - raw sliced plantains in frying pan, fried, served on plate - Paint the Kitchen RedI love to serve Instant Pot Jamaican Jerk Chicken with fried ripe plantains, black beans and rice, and a peach mango salsa. So good!

To make the fried plantains, peel them, cut them on a bias, and fry them in a non-stick frying pan with a little bit of oil until both sides are a rich golden brown.

Two ripe plantains for jerk chicken side dish
Be sure to use plantains and not bananas, and they should be ripe.  A ripe plantain looks kind of over-ripe in the photo above.

➡ If you’re looking for more grilled chicken recipes, try my tandoori chicken, peri peri chicken, and Korean chicken.

Ingredients and Tips

🧂 Ingredients for Instant Pot Jamaican Jerk Chicken

Instant Pot Jamaican Jerk Chicken Ingredients - Paint the Kitchen Red

💡 Ingredient and Recipe Tips

🌶️ Spice Level: This recipe uses mild Jamaican jerk seasoning. Want more heat? Add hot sauce or finely chopped Scotch bonnet peppers to the marinade—but use sparingly, they’re fiery! Substitute milder chili peppers if preferred.

🥣 Marination: I don’t marinate the chicken ahead of time, and it still tastes amazing. However, if you marinate the chicken for 4 to 6 hours, it will be even more flavorful.

🍶 Pickapeppa Sauce: Pickapeppa sauce is a Jamaican tamarind condiment is available in most grocery stores near the barbecue sauces or on Amazon.

💦 Reducing Sauce: Watch for splatter when reducing the sauce. Use a splatter screen to protect your countertops.

🔥 No Grill?: Finish the chicken under the oven broiler instead, turning once until both sides are caramelized. Or skip the grilling, and pressure cook the chicken for 12 minutes.

🍗 Pre-Made Option: Try authentic Walkerswood Jerk Seasoning for grilling. I haven’t tested it in the Instant Pot, but if using, thin it out with water first.

How to Make Instant Pot Jamaican Jerk Chicken

⏲️ Instant Pot Instructions

Jamaican Jerk Chicken collage - chicken in marinade.
  1. Stir together ketchup, brown sugar, red wine vinegar, soy sauce, Pickapeppa sauce, Jamaican jerk seasoning, and salt in the Instant Pot.
  2. Add chicken pieces and stir to coat.
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 10 minutes.
  3. The display will go from On to 10:00. 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. You can choose to do a natural pressure release (NPR) if you’re not going to grill the chicken.
Jamaican Jerk Chicken collage - chicken cooked, sauce reduced, chicken grilled.
  1. Remove chicken pieces from the inner pot and set aside.
  2. Press ‘Saute’ and reduce the marinade/sauce until thickened, about 5 to 7 minutes. If necessary, use a splatter screen to prevent splatters.
  3. Grill chicken for just enough time to get sear marks and to give it a grilled look and flavor, about 2 minutes per side. You can either baste each side while you grill, or coat the chicken in the sauce before placing it on the grill.

♨️ Oven Instructions

  1. Preheat the oven to 400 degrees F (204 degrees C).
  2. Line a baking sheet with aluminum foil and spray with oil.
  3. Mix the sauce ingredients and simmer for 10 minutes. Reserve half the sauce for serving.
  4. Coat the chicken pieces with the sauce.
  5. Arrange the chicken on baking sheet.
  6. Bake chicken for 50 minutes to 1 hour, flipping halfway through and basting with sauce.

See the recipe card below for detailed instructions.

Instant Pot Jamaican Jerk Chicken L1 - Paint the Kitchen Red
Print Recipe
4.91 from 21 votes

Instant Pot Jamaican Jerk Chicken

Instant Pot Jamaican Jerk Chicken features succulent bone-in chicken with boldly spiced island flavors, beautifully finished on the grill.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Dishes
Cuisine: Jamaican
Main Ingredient: chicken
Servings: 6 pieces
Calories: 209kcal
Author: Paint the Kitchen Red

Ingredients

Instructions

Instant Pot and Grill

  • Stir together ½ cup ketchup, ¼ cup dark brown sugar, ¼ cup red wine vinegar, 3 tablespoon soy sauce, 2 tablespoon Pickapeppa sauce, 1 tablespoon Jamaican jerk seasoning, and 1 teaspoon salt in the Instant Pot.
  • Add the 6 chicken thighs or drumsticks and stir to coat.
  • Close Instant Pot Lid.
  • Pressure cook for 10 minutes on High Pressure.
  • Do a quick release of pressure and carefully open the Instant Pot. [Read More: The Different Pressure Release Methods].
  • Remove chicken pieces and set aside.
  • Press Saute and reduce the sauce until thickened, about 5 to 7 minutes.  Use a splatter screen if necessary, to prevent splatters.
  • Grill chicken for just enough time to get sear marks, and to give it a grilled look and flavor, about 2 minutes per side.  You can either baste each side while you grill, or coat the chicken in the sauce before placing on the grill.
  • Serve with peach mango salsa or fried plantains, and beans and rice.  Serve remaining sauce on the side.

Oven

  • Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius).
  • Line a baking sheet with aluminum foil and spray it with oil.
  • Stir together ketchup, brown sugar, red wine vinegar, soy sauce, Pickapeppa sauce, Jamaican jerk seasoning, and salt in a small saucepan. Cook over medium heat for 10 minutes. Reserve half the sauce for serving.
  • Coat the chicken with the remaining sauce and arrange on prepared baking sheet. Bake for 50 to 60 minutes, or until the chicken is tender.
  • Serve with peach salsa or fried plantains, and beans and rice.  Serve remaining sauce on the side.

Notes

  • Adapted from Cuisine at Home magazine Weeknight Meals
  • If not finishing on the grill, increase pressure cooking time to 12 minutes.
  • Natural Pressure Release also works fine for this recipe.

Nutrition

Serving: 1piece of chicken | Calories: 209kcal | Carbohydrates: 9g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 52mg | Sodium: 1139mg | 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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Arugula Goat Cheese Beet Salad

by 14 Comments


This beautiful and tasty arugula goat cheese beet salad recipe made with beets, goat cheese, and candied walnuts has a delightful balsamic vinaigrette dressing and is perfect as a side salad or a standalone lunch salad. [Instant Pot and stovetop instructions included for cooking the beets.]

Arugula Goat Cheese Beet Salad on white plate with beets and walnuts on black background

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. Instant Pot Step by Step Instructions
  6. Stovetop Directions
  7. Recipe Card – Printable
  8. Related Recipes and Guides

Introduction

The combination of ingredients in this salad with beets is common on restaurant menus – peppery arugula leaves, creamy goat cheese, earthy beets, walnuts, and balsamic salad dressing – and the flavors come together perfectly.

One reason people avoid cooking beets is that they can take a long time to cook.  There are different ways to cook beets: you can roast beets in the oven, boil beets in water on a stove-top or you can steam beets.

The best and quickest and easiest way to cook beets is to steam beets in the Instant Pot pressure cooker.  Instant Pot beets cook in 20 minutes including time to come to pressure. Cooking beets on the stovetop takes almost twice as long.

This is my favorite salad! The arugula salad with goat cheese recipe can be served as a side salad to a main course such as Indian Style Shepherd’s Pie, Instant Pot Coq au Vin or Instant Pot Peri Peri Chicken. You could also make it a soup and salad night with Indian curry soup, or creamy chicken soup.

Tips for the best Arugula Goat Cheese Salad

Beets

  • You don’t need to stick to red beets; try golden beets.
  • Pick beets with the greens still attached and with smooth skin.
  • If you don’t use all the Instant Pot beets, you can store the pressure-cooked beets in the fridge for a couple of days.
  • Cooking the beets in the pressure cooker is the quickest way to make beets, but you can use roasted beets or boil the beets on the stovetop.

Substitutions

Staining

  • Watch out for beet juice – it gets on everything (I speak from experience!) Make sure you use a cutting board or plate to place your beets on, or you might end up staining your countertop.  
  • If you have trouble getting the stain out of your hands, use lemon juice or try this trick using baking soda.

Beet greens

  • Don’t throw away the beet greens and stems.  They can be cooked the same way you would cook Swiss chard or other greens: put them in a soup or saute them in olive oil.  

FAQS

What to do if beets are still hard?

It could be the size of the beets. Larger beets and older beets are harder to cook. Just pressure cook them for another couple of minutes. Hard water can also affect cooking time.

Beet Salad with Goat Cheese Ingredients

Instant Pot Beet Salad Candied Walnut Ingredients - brown sugar, ghee or butter, walnuts
  • Brown sugar
  • Chopped nuts
  • Ghee or butter
Instant Pot Beet Salad Dressing Ingredients - olive oil, balsamic vinegar, dijon mustard, black pepper, sugar, salt, garlic
  • Olive oil
  • Balsamic vinegar
  • Dijon mustard
  • Black pepper
  • Sugar
  • Salt
  • Garlic
Instant Pot Beet Salad ingredients - whole beets with leaves on wood table
  • Beets

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

How to Make Arugula Salad with Beets and Goat Cheese (Step by Step Instructions)

  1. Make dressing
  2. Make candied nuts
  3. Place steamer basket in Instant Pot
  4. Place beets in basket
  5. Pressure cook and release pressure
  6. Cool beets
  7. Peel and slice the beets
  8. Assemble the salad

Make the dressing

Instant Pot Beet Salad Dressing ingredients in turquoise bowl
  • To make the balsamic dressing, combine balsamic vinegar, extra virgin olive oil, Dijon mustard, garlic, salt and pepper, and sugar using a whisk; set aside.

Make candied nuts

Instant Pot Beet Salad collage - walnuts in frying pan, saute, cool
  • Combine butter or ghee, walnuts and brown sugar in a small frying pan.
  • Saute until sugar has melted and nuts are toasted.
  • Cool on a silicone mat or parchment paper.

Place steamer basket in Instant Pot

Instant Pot Beet Salad Instructions collage - beets on counter, water in inner pot, steamer basket in inner pot
  • Rinse the beets and trim the stems of the beets, leaving about 1 inch, (and leave the roots intact.)
  • Fill inner pot with 1 cup water.
  • Place steamer basket in the inner pot.

Place beets in basket

Beets in steamer basket in Instant Pot
  • Place beets in the steamer basket.

Pressure cook 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 15 minutes.
  3. The display will go from On to 15:00. 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.

Cool beets

Instant Pot beets instructions collage - cooked beets in inner pot, beets in steamer basket, beets in bowl
  • When cool enough to handle, remove steamer basket from inner pot.
  • Cool Instant Pot beets completely.

Peel and slice the beets

Instant Pot Beet Salad collage - cut ends off, peel beet, cut beet into cubes
  • Cut off both ends of each beet.
  • Peel with a vegetable peeler or remove skin with your hands.
  • Cube Instant Pot beets into ½ inch pieces.

Assemble the beet and goat cheese salad

Instant Pot Beet Salad with arugula, goat cheese and walnuts on a white plate

Assemble individual salads:

  • Start with a layer of arugula or other greens
  • Sprinkle goat cheese, candied nuts
  • Add beet pieces
  • Drizzle with balsamic vinaigrette salad dressing

How to Make Beet Salad with Arugula using Stovetop Beets

Make the recipe as directed except boil the beets in a large pot and drain.

  • Fill a large pot with water.
  • Add the beets to the water.
  • Bring the water to a boil and reduce to a simmer.
  • Cook beets until tender, about 45 minutes to one hour.
  • Carefully drain the beets and allow to cool

See the recipe card below for detailed instructions.

Instant Pot Beet Salad on white plate with beets and walnuts on black background
Print Recipe
5 from 7 votes

Arugula Beet Salad with Candied Walnuts and Goat Cheese

This beautiful and tasty Arugula Salad with beets, toasted candied walnuts, goat cheese and arugula has a delightful balsamic vinaigrette dressing and is perfect as a side salad or as a standalone lunch salad. Cooking the beets in the Instant Pot is the most convenient and easy way to cook beets.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Sides
Cuisine: American
Main Ingredient: vegetarian
Servings: 6 salads
Calories: 319kcal
Author: Paint the Kitchen Red

Equipment

Ingredients

Balsamic Vinaigrette Salad Dressing

Candied Walnuts

Beets

  • 6 medium beets

Salad

  • 6 cups arugula 
  • 2 oz  goat cheese crumbled
  • Candied walnuts
  • Beets
  • Balsamic vinaigrette salad dressing

Instructions

Balsamic Vinaigrette Salad Dressing

  • Combine balsamic vinegar, extra virgin olive oil, Dijon mustard, garlic, salt, black pepper and sugar in a small bowl.
  • Stir with a whisk and set aside.

Candied Walnuts

  • Combine butter or ghee, walnuts and brown sugar in a small frying pan.
  • Saute until sugar has melted and walnuts are toasted.
  • Cool on a silicone mat or parchment paper and set aside.

Instant Pot Beets

  • Rinse the beets and trim the stems of the beets, leaving about 1 inch. (Leave the roots intact.)
  • Fill inner pot with 1 cup water.
  • Place beets in a steamer basket in the inner pot.
  • Pressure cook for 15 minutes on High Pressure.
  • Do a quick release of pressure and open the Instant Pot.   [Read More: The Different Pressure Release Methods]
  • Press Cancel to turn of Instant Pot. Open the lid and when cool enough to handle, remove steamer basket from inner pot.
  • Cool Instant Pot beets completely.
  • Cut off both ends of each beet.
  • Peel beets with a vegetable peeler or remove skin by hand.
  • Cube beets into ½ inch pieces.

Stovetop Beets

  • Fill a large pot with water and add the beets to the water.
  • Bring the water to a boil and reduce to a simmer.
  • Cook beets until tender, about 45 minutes to one hour. Carefully drain the beets and allow to cool.
  • Cut off both ends of each beet. Peel beets with a vegetable peeler or remove skin by hand. Cube beets into ½ inch pieces.

Air Fryer Beets

  • Peel and cut the beets into 1 inch pieces.
  • Preheat the air fryer to 380 degrees Fahrenheit (190 degrees Celsius).
  • Toss the beets with a tablespoon of olive oil, salt, and pepper.
  • Air fry the beets for 20 to 25 minutes or until the beets are cooked through, shaking the basket halfway through.

Assemble Individual Salads

  • Start with a layer of arugula.
  • Sprinkle goat cheese and candied walnuts.
  • Add beet pieces.
  • Drizzle with balsamic vinaigrette salad dressing.

Notes

  • Substitute pecans for walnuts if you wish.

Nutrition

Serving: 1serving | Calories: 319kcal | Carbohydrates: 15g | Protein: 7g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 19g | Cholesterol: 4mg | Sodium: 287mg | Fiber: 4g | 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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More Instant Pot Side Dishes

1
Instant Pot Green Beans Middle Eastern Style in brown bowl with tomatoes on top - Paint the Kitchen Red
Turkish Green Beans – Taze Fasulye
This Turkish green beans recipe proves that you don’t need elaborate ingredients to make a delicious vegetarian side dish. Made with simple ingredients, these Turkish Green Beans in Olive Oil are an excellent accompaniment to any main dish. Can be made on the stovetop or Instant Pot.
MIDDLE EASTERN GREEN BEANS
2
Instant Pot Jamaican Jerk Chicken L1 - Paint the Kitchen Red
Instant Pot Jamaican Jerk Chicken
Instant Pot Jamaican Jerk Chicken features succulent bone-in chicken with boldly spiced island flavors, beautifully finished on the grill.
INSTANT POT JAMAICAN JERK CHICKEN
3
Red bowl with pasta, sausage, chicken, garnished with parsley.
Creamy Instant Pot Cajun Chicken Pasta with Sausage
Instant Pot Cajun Chicken Pasta is a delicious and easy one-pot meal that can be made in under 30 minutes, perfect for busy weeknights. This recipe combines Cajun spices, chicken, and pasta in a creamy tomato sauce, making it a family-friendly favorite.
INSTANT POT CAJUN CHICKEN PASTA

Fudgy Instant Pot Brownie Sundaes

by 8 Comments

These delicious Fudgy Instant Pot Brownies in mason jars are a quick and easy Instant Pot dessert, sure to satisfy your sweet tooth. Topped with ice cream, they make a delicious summer treat!

Instant Pot Brownies -3 mason jars of brownie with ice cream topped with blueberries, mint leaf

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

This is a great summer dessert recipe. If you’re craving brownies but don’t want to heat up the kitchen in summer, the Instant Pot pressure cooker is perfect.  

I make these Instant Pot brownies using the pot-in-pot (PIP) method. It’s a convenient Instant Pot technique that involves adding water to the Instant Pot and cooking your dish in a separate oven-safe container(s) placed on a trivet.

This technique works so well because the Instant Pot requires steam to cook, and we don’t want to add liquid to the brownie batter. 

PIP is especially great for pressure cooker desserts like cheesecakes, lava cakes, custards, and for dishes like lasagna or casseroles.

This recipe is also a great option when you’re looking for an Instant Pot dessert for two!

Ingredients and Tips

🧂 Ingredients Needed for Making Instant Pot Brownies in a Jar

Instant Pot Brownies a la Mode Ingredients - butter, egg, bittersweet chocolate, flour, sugar, coffee, vanilla, andes mints, sugar

💡 Ingredient and Recipe Tips

🫙 Mason Jars: Use 7 tall half-pint mason jars filled to half-height for these Instant Pot brownies. This portion is perfect with ice cream on top. Want larger servings? Fill jars more and cook for a bit longer.

🍫 Creme de Menthe: The recipe includes Andes creme de menthe chocolate mint candies. Mint lovers will be in heaven! Not a mint fan? Substitute with chocolate chips or omit altogether.

︻ Trivet: A trivet is essential for elevating the mason jars and easily removing them. I use the handled trivet that comes with the Instant Pot.

💧 Condensation: Cover jars lightly with aluminum foil to prevent water droplets from falling into your brownies. Be careful when removing the foil to avoid steam burns.

⃝ Sealing Ring: Consider getting a second sealing ring specifically for desserts. My original ring retains savory food odors despite cleaning attempts. Color-coded sealing rings are perfect for keeping track of which is for savory dishes and which is for desserts, oatmeal, and other non-savory foods.

⏲️ How to Make Mason Jar Brownies

Spray jars, combine flour salt coffee, beat eggs

Instant Pot Brownies - greased jars, bowl with flour, beaten eggs in bowl
  • Lightly spray the insides of the mason jars with cooking spray.
  • Stir together flour, salt, and instant coffee granules; set aside.
  • Beat eggs with a whisk; set aside.

Melt butter and chocolate, add sugar

Instant Pot Brownies a la Mode Instructions collage - bowl with butter and chocolate, melted, sugar added
  • Microwave chocolate and butter in a small bowl for 30 seconds. Stir and repeat heating at 15-second intervals until the chocolate mixture is melted and smooth.
  • Whisk in sugar.

Add eggs and vanilla, add flour, add creme de menthe

Instant Pot Brownies a la Mode Instructions collage - eggs added to brownie batter, flour added, chocolate added
  • Whisk in eggs and vanilla.
  • Stir in flour mixture.
  • Stir in chopped Andes mint candies (if using).

Transfer batter to jars, add water to inner pot

Instant Pot Brownies a la Mode Instruction collage, batter mixed, batter in jars, instant pot with water
  • Mix batter until combined.
  • Divide batter among prepared mason jars.
  • Pour 1 cup of water into the Instant Pot.

Program the Instant Pot and release pressure

Instant Pot pressure cook instructions collage: close lid, program, float valve up, float valve down
  • Close the lid.
  • Select Pressure Cook mode and cook on high pressure for 20 minutes.
  • The display will go from On to 20:00. The float valve will go up after a few minutes. The display will count down to 00:00.
  • Do a natural release. Once the float valve goes down, the lid can be opened.

Cool jars on cooling rack

Instant Pot Brownies a la Mode Instructions collage - open instant pot, cooked brownies, jars on cooling rack
  • When cool enough to handle, carefully remove the aluminum foil from the Instant Pot, being careful to watch out for the steam.
  • Carefully remove the mason jars from the Instant Pot.
  • If there is any condensation on the top of the brownies, carefully dab with a paper towel.
  • Allow to cool on the trivet or cooling rack.

Serve with desired toppings

Instant Pot Brownies - 3 mason jars of brownie with ice cream topped with blueberries, mint leaf
  • Serve topped with a scoop of vanilla ice cream and garnish with mint leaves, chocolate shavings, chocolate sauce, berries or nuts.

See the recipe card below for detailed instructions.

Instant Pot Brownies -3 mason jars of brownie with ice cream topped with blueberries, mint leaf
Print Recipe
5 from 3 votes

Instant Pot Brownie Sundaes

These delicious Fudgy Instant Pot Brownie Sundaes are a quick and easy individual-sized Instant Pot dessert, sure to satisfy your sweet tooth.  
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Desserts
Cuisine: American
Servings: 7 jars
Calories: 336kcal
Author: Paint the Kitchen Red

Equipment

Ingredients

Instructions

Brownie Batter

  • Lightly spray the insides of 7 half-pint mason jars with cooking spray.
  • Stir together flour, salt, instant coffee granules; set aside.
  • Lightly beat eggs with a whisk; set aside.
  • Microwave chocolate and butter in a small bowl for 30 seconds. Stir and repeat heating at 15-second intervals, until the chocolate mixture is melted and smooth.
  • Whisk in sugar.
  • Whisk in eggs and vanilla.
  • Stir in flour mixture.
  • Stir in chopped creme de menthe candies (if using.)
  • Divide batter among prepared mason jars.

Instant Pot Instructions

  • Pour 1 cup of water in the Instant Pot and place a trivet in the Instant Pot.
  • Place the mason jars on the trivet and loosely cover the mason jars with a piece of aluminum foil, to prevent condensation from dripping in the brownies.
  • Close the Instant Pot Lid and pressure cook on High Pressure for 20 minutes.
  • Do a quick release of pressure. [Read More: The Different Pressure Release Methods].
  • Press Cancel and open the lid. When cool enough to handle, carefully remove the aluminum foil from the Instant Pot, being careful to watch out for the steam.
  • Carefully remove the mason jars from the Instant Pot.
  • If there is any condensation on the top of the brownies, carefully dab with a paper towel.
  • Allow to cool on trivet or cooling rack.
  • Serve topped with a scoop of vanilla ice cream and garnish with mint leaves, chocolate shavings, berries or nuts.

Oven Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • Prepare brownie batter as above.
  • Place mason jars on a baking sheet.
  • Bake the mason jar brownies for 35 to 40 minutes. Check for doneness with a toothpick.
  • Allow the brownies to cool on a cooling rack for 10 to 15 minutes.
  • Serve topped with a scoop of vanilla ice cream and garnish with mint leaves, chocolate shavings, berries or nuts.

Notes

  • Prep time does not include steps that are already accounted for in the ingredient list, e.g. chopped mints, etc.
Adapted from Cuisine at Home Slow Cooker Recipes

Nutrition

Serving: 1jar | Calories: 336kcal | Carbohydrates: 48g | Protein: 5g | Fat: 15g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Cholesterol: 57mg | Sodium: 192mg | Fiber: 2g | Sugar: 37g

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 Massaman Curry

by 83 Comments

This fragrant and flavorful Thai Instant Pot Massaman Curry recipe has creamy coconut, tender beef, potatoes, and crunchy peanuts that combine to make this a highly satisfying dish that can be put together quickly for a delicious weeknight meal.

Instant Pot Beef Massaman Curry with beef and potatoes in a white bowl topped with a cilantro sprig

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

I love Thai coconut curries! One of my favorite Thai curries is Massaman (pronounced muss-uh-maan) curry, which is a mild curry and doesn’t taste as spicy as Instant Pot red curry, green curry, panang curry, or yellow curry.

This curry is typically made with beef or chicken in Thai restaurants. The taste reminds me so much of Indian coconut-based curries because the curry paste has cumin, coriander, and some of the essential ingredients of the Indian spice garam masala: cardamom, cinnamon, cloves.

Find out the difference between panang curry vs massaman curry.

I only eat this pressure cooker beef massaman curry with Instant Pot Jasmine Rice!

For another delicious coconut-based beef curry, try Indian Instant Pot beef curry. Or try my stovetop Thai stir fries: Thai basil chicken and drunken noodles (pad kee mao).

Mary says ⭐️⭐️⭐️⭐️⭐️

This is my absolute favourite massaman recipe. After trying massaman all over the world, I became a bit of a critic. I moved to Kentucky and couldn’t find a curry that matched my high standards so I attempted to make it. This recipe is perfection and tastes like the best of the curries that I’ve had at restaurants.

Ingredients and Tips

🧂 Ingredients You’ll Need for Instant Pot Massaman Beef Curry

Instant Pot Beef Massaman Curry Ingredients - beef, potatoes, onions, peanuts, curry paste, coconut milk, fish sauce, tamarind paste, brown sugar

💡 Recipe and Ingredient Tips

Here are some tips for getting the best results when making this pressure cooker massaman curry:

🍋 Tamarind Paste: Make fresh tamarind paste from slabs of tamarind pulp, available at East or South Asian stores. If using store-bought, start with one teaspoon mixed with hot water for Indian brands like Tamicon. For Thai concentrate, begin with one tablespoon and adjust to taste.

🌶️ Thai Curry Paste: I recommend Maesri or Mae Ploy for massaman curry paste. Maesri is great because you can use the whole can. If using Mae Ploy, reduce the amount of fish sauce since it’s saltier.

🍶 Fish Sauce: Red Boat fish sauce is my favorite for its rich flavor, but it’s pricier. Tiparos is a more affordable option. There’s no substitute for fish sauce, but soy sauce can work in a pinch—expect a different flavor. Vegetarian readers have recommended the Fysh brand of sauce

🥥 Coconut Milk: Use full-fat coconut milk for creaminess. Aroy-D and Chaokoh are my top brands, and some readers like Trader Joe’s coconut milk. For a thicker gravy, omit the water.

🍬 Palm Sugar: Palm sugar is more authentic than brown sugar, but brown sugar works well.

🥩 Beef: Use beef chuck or stew meat for the Instant Pot. Beef stew meat is convenient since it’s already cut into bite-sized pieces. Beef short ribs are also an option.

🍗 Chicken Variation: Substitute chicken for beef by cutting thighs or breasts into bite-sized pieces. Pressure cook everything together for 4 minutes on high pressure and do a quick release—no need to cook in stages!

🌱 Tofu Massaman Curry: For a vegetarian version, use extra-firm tofu, cubed, and pressure cook it with vegetables for just 2 minutes before a quick release.

🥔 Potatoes: Yukon Gold potatoes work well. For softer potatoes, use the 5-minute pressure cook time; reduce it to 3 minutes for firmer ones.

💦 Splatter Screen: To avoid splatters while sautéing in the Instant Pot, use a splatter screen to cover the inner pot.

❓ FAQS

Can this Instant Pot recipe be doubled?

Yes, you can double the recipe. Keep the cooking time the same.

Can I make this curry in the slow cooker?

Slow cook the curry for 4 to 6 hours on high or 6 to 8 hours on low.

Can I use a leaner cut of beef?

If you want to use a leaner cut of beef, I suggest making the curry on the stovetop. The pressure cooker will make the beef tough.

What if I find the curry to be too spicy?

Thai Massaman curry is not a spicy dish, so people who don’t like spicy foods will probably be okay with using a whole can of Thai Massaman curry paste.
If you’re concerned about spice, reduce the quantity of the curry paste. Start with just 3 or 4 tablespoons of the massaman curry paste; next time, you can adjust the heat as needed.

How to Make Thai Massaman Curry

⏲️ Instant Pot Method

  1. Saute spices, add coconut milk, beef or chicken.
  2. Pressure cook
  3. Release pressure, add vegetables, pressure cook again.
Instant Pot massaman curry collage of cooking stages before pressure cooking.
  1. Set the Instant Pot to Saute mode. Add curry paste and ½ can of coconut milk. Saute until mixture is bubbly, a minute or two.
  2. Press Cancel to turn off Instant Pot.
  3. Stir in remaining coconut milk, water, tamarind paste, fish sauce, and brown sugar.
  4. Add the beef, give it a quick stir, close the lid. *

* If using bite-size chicken, add the vegetables with the chicken.

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 pressure cook on high pressure for 15 minutes. *
  3. The display will go from On to 15:00. The float valve will go up after a few minutes. The display will count down to 00:00.
  4. Do a quick pressure release.

* If using bite-size chicken, pressure cook chicken and vegetables for 4 minutes.

Instant Pot massaman curry collage of cooking stages after pressure cooking.
  1. Once the float valve goes down, you can open the pot.
  2. Stir in potatoes and onions.
  3. Stir in roasted peanuts and close the lid.
  4. Pressure cook for 5 minutes at high pressure and release the pressure using the quick release method. Serve with white rice.

Note: If using chicken pieces, the second cooking stage is unnecessary.

Learn more about your Instant Pot…

  • Start Cooking Later: If you want to have dinner piping hot, set your Instant Pot Delay Start.
  • Deglaze and avoid food burn message: Learn how to deglaze Instant Pot and avoid the burn message.
  • Symbols on Display: What do all those Instant Pot symbols mean on your Instant Pot display panel?
  • Elevate Your Food: What is a trivet and why should you use it?
  • Cook Two Dishes at Once: The Instant Pot Pot in Pot method allows you to cook multiple dishes at once, make cheesecakes, casseroles, lasagna, and hard boiled eggs in your Instant Pot.
  • Soak Dry Beans Hack: If you forget to soak dry beans ahead of time, this Instant Pot hack allows you to quick soak beans in no time!

♨️ Stovetop Method

  • Heat beef and broth or water in a large pot over high heat. There should be enough liquid to cover the beef.
  • Bring to a boil, reduce heat, and simmer for 2 hours until beef is tender.
  • Remove beef. Set aside 1.5 cups of liquid.
  • Heat ½ can of coconut milk and curry paste over medium heat in a large pot.
  • Let the mixture bubble and thicken until the oil separates from the mixture, stirring frequently.
  • Stir in the remaining coconut milk, tamarind paste, fish sauce, and brown sugar.
  • Add the reserved liquid, beef, potatoes, onions, and peanuts. If there’s not enough liquid to cover the potatoes, add some more coconut milk.
  • Cook the curry sauce over medium-low heat for 15 minutes or until the potatoes are cooked through.
  • Taste and adjust seasonings if needed.

Detailed instructions are in the recipe card below.

Instant Pot Beef Massaman Curry, golden colored and rich, in white bowl with bowl of peanuts and white rice on red and gold napkin on black background.
Print Recipe
4.64 from 30 votes

Thai Instant Pot Massaman Curry with Beef

Fragrant and Flavorful Instant Pot Thai Massaman Curry with Beef has creamy coconut, tender beef, potatoes and crunchy peanuts that combine to make this a highly satisfying dish that can be put together quickly for a delicious weeknight meal.
Prep Time15 minutes
Cook Time27 minutes
Total Time42 minutes
Course: Main Dishes
Cuisine: Asian, Thai
Main Ingredient: beef
Servings: 6 servings
Calories: 441kcal
Author: Paint the Kitchen Red

Ingredients

Instructions

Instant Pot Instructions

  • Stir together 4 oz. Thai massaman curry paste and ½ can of coconut milk and cook in Saute mode until mixture is bubbly, about two minutes.
  • Press Cancel to turn off Instant Pot.  Stir in 2 lb beef stew meat, remaining coconut milk, ¼ cup water, 1 tablespoon tamarind paste, 1 tablespoon fish sauce, and 1 Tbsp  brown sugar. [See Note 3].
  • Close Instant Pot and pressure cook on High Pressure for 15 minutes.
  • Do a quick release of pressure (You can also choose to do a natural release). [Read More: The Different Pressure Release Methods].
  • Open Instant Pot and stir in 2 cups potatoes, ½ cup onion, and ½ cup roasted peanuts.
  • Close Instant Pot and pressure cook on high pressure for 5 minutes.
  • Do a quick release of pressure.
  • Open the Instant Pot and carefully stir Instant Pot Massaman Curry.
  • Taste, and adjust seasonings as needed.
  • Transfer Instant Pot Beef Massaman Curry to a serving dish. Serve with Instant Pot Jasmine Rice.

Stovetop Instructions

  • Heat beef and broth or water in a large pot over high heat. There should be enough liquid to cover the beef. [See Note 3].
  • Bring to a boil, reduce heat, cover and simmer for 2 hours or until beef is very tender.
  • Transfer beef pieces to a dish, and set aside 1½ cups of liquid.
  • Heat ½ can of coconut milk and curry paste over medium heat in a large pot. Let the mixture bubble and thicken until the oil separates from the mixture, stirring frequently.
  • Stir in the remaining coconut milk, tamarind paste, fish sauce, and brown sugar.
  • Add the reserved liquid, beef, potatoes, onions, and peanuts. If there’s not enough liquid to cover the beef and potatoes, add some more coconut milk or broth.
  • Cook the curry over medium-low heat for 15 minutes or until the potatoes are cooked through.
  • Taste and adjust seasonings if needed.

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, in the first step, to guard against 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.
  • You may substitute chicken for the beef.  Be sure to adjust the cooking time.
  • Note 1: If using purchased tamarind paste, the quantity required may vary.  If using Tamicon brand, start with 1 tsp; if using Thai tamarind concentrate, start with 1 Tbsp.  Adjust for more at the end.
  • Note 2: I prefer to use Yukon Gold potatoes.
  • Note 3: Browning the beef first in some oil adds even more flavor to the curry. Brown it in batches to keep the meat from steaming.

Nutrition

Serving: 1serving | Calories: 441kcal | Carbohydrates: 21g | Protein: 37g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 97mg | Sodium: 474mg | Fiber: 3g | Sugar: 8g

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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Easy Instant Pot Aloo Gobi | Indian Cauliflower and Potato

by 50 Comments

This Aloo Gobi Instant Pot recipe is a classic Indian dish perfectly seasoned and it makes a wonderful vegetarian main dish or a side dish for an Indian-themed meal.  This Indian potatoes and cauliflower recipe is so quick and easy, you can have it on the dinner table within minutes.

Instant Pot Aloo Gobi | Indian Cauliflower with Potatoes in a bowl with spices in background

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

Aloo gobi is a very popular dish at Indian restaurants, and it’s a cauliflower curry that’s simple enough to be made in Indian homes every day. Aloo Gobi (pronounced aa-loo go-bee) is translated from Hindi as ‘Potatoes Cauliflower’.

The main challenge with making pressure cooker cauliflower is that it can easily be overcooked. Cauliflower releases liquid and cooks very quickly in the Instant Pot. So, it tends to get soggy if overcooked.

My goal was to create a perfect Indian cauliflower dish in the pressure cooker without overcooking the cauliflower. I had to get the quantity of water just right!

You can make an aloo gobi curry with more gravy, or you can make it drier. I like to make the drier version. 

I also provide stovetop directions in the recipe card.

➡ I have two other cauliflower recipes. Try air fryer cauliflower or Indian spiced oven roasted cauliflower.

Ingredients and Tips

🧂 Ingredients You’ll Need for Instant Pot Cauliflower Curry

Instant Pot Aloo Gobi ingredients on a wooden countertop

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

💡 Ingredient and Recipe Tips for Aloo Gobi

🥗 Vegetables: Cut cauliflower florets into 1¼ x 1-inch pieces – not too small to prevent overcooking. Dry thoroughly with a salad spinner. Cut potatoes into 1¼-inch cubes. Pro tip: Add ½ cup frozen peas with the cauliflower for extra variety.

🌶️ Spice Level: Increase cayenne or Kashmiri chili powder to 1 teaspoon for more spice. Use curry powder instead of individual spices to simplify the aloo gobi recipe.

🥣 Garam Masala: For a fresh, vibrant flavor, use my homemade garam masala recipe.

🥘 Deglaze: Don’t skip deglazing! Those brown bits (if not burnt) add unique caramelized flavor.

⏱️ Cook Time: Yes, 0 minutes works! If your Instant Pot doesn’t have this option, program for 1 minute on high pressure and cancel as soon as it starts counting down. Or pressure cook for 2 minutes on low pressure.

💦 Water: Add more water for a saucier dish. Use Sauté mode to reduce excess liquid.

🔥 Avoid Burn Message for Aloo Gobi Pressure Cooker Method:

  • Deglaze thoroughly after sautéing onions
  • Cool pot briefly after sautéing
  • Add an extra ¼ cup of water.

❓ FAQs

What changes do I need to make if I want to double the recipe?

Double all ingredients, but keep the cooking time.

How can I make this more spicy?

Add more chopped or sliced green chilies, cayenne pepper, or chili powder. You can also increase the flavor by increasing the quantity of all powdered spices.

How can I prevent overcooking the potatoes?

Pressure cook the potatoes for 2 to 3 minutes only.

How to make the cauliflower less crunchy / undercooked?

Pressure cook the cauliflower for an additional minute, cut the cauliflower into smaller pieces, close the lid, and let the cauliflower steam for a bit in the residual heat after cooking is complete.

How can I get more gravy?

To get more gravy, add extra water – about ¼ cup.

Can I add tomatoes?

This is an aloo gobi without tomato, but you can add about ½ cup of diced tomatoes on top of the potatoes without stirring them in. You may need to add an extra ¼ cup of water to help you avoid the burn message.

How to Make Aloo Gobi

⏲️ Instant Pot Method

  1. Heat oil and add cumin
  2. Saute onions
  3. Saute spices and add potatoes
  4. Pressure cook
  5. Do a quick pressure release
  6. Add cauliflower
  7. Pressure cook
  8. Do a quick pressure release
Instant Pot Aloo Gobi collage - oil with cumin, onions cooked, spices and tomato cooked, potatoes added.
  1. Select Saute mode and add ghee and heat till melted. Add cumin seeds and saute for 10 seconds, till fragrant.
  2. Stir in onion, ginger, jalapeno (if using). Cook until onion is golden brown, about 3 to 4 minutes. Turn Instant Pot off by pressing ‘Cancel’.
  3. Stir in turmeric, chili powder, coriander, garam masala, and salt, and fry on residual heat till fragrant, for about 1 minute. Be careful not to burn.
  4. Deglaze with ½ cup water and stir to scrape up all the brown bits. Add potatoes.
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 3 minutes.
  3. The display will go from On to 03:00. The float valve will go up after a few minutes. The display will count down to 00:00.
  4. Do a quick pressure release.
Instant Pot Aloo Gobi collage - potatoes cooked, cauliflower added.
  1. Once the float valve goes down, the lid can be opened.
  2. Add the cauliflower pieces to the Instant Pot. Close the lid and pressure cook for 0 minutes on high pressure (See recipe card notes) or 2 minutes on low pressure. Do a quick release of pressure and open the lid.


♨️ Stovetop Method

  1. Saute onion, ginger, and jalapeno in ghee.
  2. Stir in spices and saute briefly.
  3. Cook the potatoes till half-done.
  4. Add the cauliflower and cook till done.
  5. Season to taste and garnish with cilantro.
Instant Pot Aloo Gobi | Indian Cauliflower with Potatoes in a bowl with spices in background
Print Recipe
4.91 from 21 votes

Instant Pot Aloo Gobi | Indian Cauliflower and Potatoes

Instant Pot Aloo Gobi is perfectly seasoned with Indian spices and makes a wonderful vegetarian main dish or side dish for an Indian-themed meal.  This Indian Cauliflower with Potatoes recipe is so quick and easy, you can have it on the dinner table within minutes.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Dishes
Cuisine: Indian
Main Ingredient: vegetarian
Servings: 6 servings
Calories: 98kcal
Author: Paint the Kitchen Red

Equipment

Ingredients

Instructions

Instant Pot Instructions

  • Select Saute, add ghee, and heat till melted.
  • Add cumin seeds and saute for 10 seconds, till fragrant.
  • Stir in onion, ginger, jalapeno (if using).
  • Cook until onion is golden brown, about 3 to 4 minutes.
  • Press Cancel.
  • Stir in turmeric, chili powder, coriander, garam masala and salt, and fry on residual heat till fragrant, about 1 minute. Be careful not to burn.
  • Deglaze with water and stir to scrape up all the brown bits.
  • Add potatoes and close Instant Pot.
  • Pressure cook on High Pressure for 3 minutes.
  • Do a quick release of pressure. [Read More: The Different Pressure Release Methods]
  • Stir in Cauliflower.
  • Close Instant Pot again and pressure cook on High Pressure for 0 minutes or low pressure for 2 minutes. [See Note 1]
  • Do a quick release again.
  • Carefully stir to incorporate any brown bits into the dish.
  • Garnish with chopped cilantro.

Stovetop Instructions

  • Heat a heavy saucepan over medium heat. Add ghee and let it melt.
  • Stir in onion, ginger, and jalapeno (if using). Saute until onion is golden brown, about 3 to 4 minutes.
  • Stir in turmeric, chili powder, coriander, garam masala and salt, and saute for about 1 minute.
  • Add the potatoes and a few tablespoons of water. Cover and simmer on medium-low heat for ten minutes (or until potatoes are half-cooked).
  • Add the cauliflower and cook for another 10 minutes or until the vegetables are cooked to your liking. Add more water as needed to prevent sticking.
  • Season to taste and garnish with cilantro.

Notes

  • Prep time does not include steps that are already accounted for in the ingredient list, e.g. chopped onions, minced garlic, cubed potatoes, etc.
  • Add tomatoes if you wish. For Instant Pot version, add tomatoes on top of potatoes and don’t stir. For stovetop, stir the tomatoes into the onion mixture, then add the potatoes.
  • Optional: squeeze lime juice over aloo gobi at the end of cooking to give it a slightly tart flavor.
  • If your cauliflower is large, you can increase the spice quantities as needed.
  • This recipe is quite dry. If you like aloo gobi to have some gravy, add an extra ¼ cup of water.
  • Note 1: If your Instant Pot doesn’t have the option to pressure cook for zero minutes, program it for 1 minute, and as soon as the display goes from On to 00:01, press Cancel.

Nutrition

Serving: 1serving (6 servings total) | Calories: 98kcal | Carbohydrates: 14g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Sodium: 321mg | Fiber: 1g | Sugar: 4g

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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More Cauliflower Recipes

1
golden brown roasted cauliflower on a black plate with parsley garnish
Air Fryer Cauliflower Recipe
This Air Fried Cauliflower recipe is an easy and delicious vegetarian dish that goes with just about anything. With just a handful of ingredients, you can make a tasty and healthy vegetable side dish with little effort and wonderful flavor. If you don’t have an Instant Pot air fryer or air fryer lid, you can use a traditional air fryer or bake them in the oven.
GET RECIPE
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Indian Roasted Cauliflower
Indian Roasted Cauliflower takes roasted cauliflower to another level. This easy-to-prepare dish is delicious with its sweet, sour, salty, spicy flavors.
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Homemade Instant Pot Ghee | Clarified Butter

by 48 Comments

Make ghee with this Homemade Instant Pot Ghee recipe, perfect every time. You can make ghee with very little hands-on time using the Instant Pot. Stovetop instructions also provided.

Instant Pot Ghee - four mason jars with golden ghee on black background with pink petals - Paint the Kitchen Red

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

It seems that the world has finally discovered ghee, which Indians have used for thousands of years for everyday cooking, medicinal purposes, and religious ceremonies.

I will show you how to make homemade ghee so you never have to buy it in the store again.  It can get quite expensive buying good quality ghee!

So, what is ghee?  Ghee is essentially clarified butter.  This means that butter is heated, melted, and free of all milk solids and impurities.

However, unlike regular clarified butter, ghee is cooked longer, so the milk solids have a caramelized color. What’s remaining has an intense flavor, aroma, and color.

Ghee has a much higher smoke point than butter, which means it can be heated to high temperatures.  It also tastes great unheated, used in place of butter.

Ghee doesn’t spoil at room temperature like butter can, and it has a longer shelf life than clarified butter.

To make traditional ghee, you don’t use butter; you use milk skin (lactoderm), the sticky film that forms on top of hot milk. My mom has been making ghee this way for years. She boils milk every day for tea and coffee. She collects the milk film that builds up when she boils milk and freezes it.

Over time, she gets enough lactoderm to make ghee. She processes the milk fat in a food processor to make butter and then melts it and makes ghee, similarly to how you’ll be making ghee with this recipe. I use store-bought butter as the base ingredient.

➡ Looking for ways to use ghee? I have a few recipes that use it, like this Chicken Curry Soup, Ethiopian Lentil Stew (Misir Wot), Rogan Josh, Chicken Curry, Cashew Butter Chicken, and Vegetarian Risotto.

Ingredients and Tips

🧂 Ingredients for Ghee

Instant Pot Ghee Ingredients - 3 sticks of Kerrygold butter

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

💡 Recipe and Ingredient Tips

🔧 Equipment: Use a splatter screen to protect your countertop during the Slow Cook and Sauté phases when the butter can bubble up. You’ll need a fine mesh strainer to strain the ghee from the milk solids, plus a large mason jar or several smaller jars for storage.

🧈 Butter Quality: I use grass-fed butter like Kerrygold or Trader Joe’s for the best results. While they are more expensive, good-quality butter makes better ghee with less foaming and a beautiful golden color. Regular supermarket butter works fine too – use what you prefer!

🧂 Salted vs Unsalted: I like unsalted butter since it’s fresher (salt is a preservative) and tastes more authentic. The leftover milk solids aren’t salty and can be used in desserts. You also won’t need to adjust recipes for salt content. But you can absolutely use salted butter if that’s what you have!

🔥 Cooking Method: Many recipes skip straight to Sauté mode, but I prefer starting with Slow Cook to melt the butter gently with no babysitting required. This reduces the chance of burning. You can skip the Slow Cook stage and melt directly on Sauté if you watch it closely to prevent browning too fast.

🌡️ Temperature Control: When using Sauté mode, keep the temperature on Normal or Medium (Level 3 on some models) – never high! This is crucial to prevent burning.

⏰ Timing: Instant Pot models vary, so your timing may differ from my 9 minutes. Watch closely and remove when the milk solids turn golden. If your ghee comes out darker the first time, that’s okay! As long as it’s fragrant and not burned, it’s perfectly usable. Take the inner pot out of the base and place it on a heatproof surface as soon as it starts to turn a caramel color.

How to Make Ghee

Recipe card below has detailed instructions!

⏲️ Instant Pot Method

Collage of steps for ghee.
  1. Place sticks of butter in Instant Pot. Leave the lid off. This will keep condensation from dripping into the melting butter.
  2. Select the Slow Cook function and cook the butter for 2 hours. The milk solids will settle to the bottom and will still be pale yellow in color. *
  3. Press Saute and set the temperature to Normal (or medium heat level). While stirring often, cook until the milk solids turn golden (about 6-10 minutes, depending on how hot your Instant Pot Saute setting is).
  4. Press Cancel and let the ghee cool down. The milk solids will darken to a caramel color in the residual heat. If the milk solids start to become brown at any point, remove the inner pot from the Instant Pot, to cut off the heat source.

* You can make the recipe entirely in Saute mode, which is much quicker. Keep a close eye to prevent the butter and milk solids from burning!

✏️ PRO TIP FOR AVOIDING A MESS!

  • Your butter may bubble up initially while it’s melting. A splatter screen is handy to ensure you don’t get splattered butter on your countertop.
Instant Pot Ghee collage - milk solids too light, milk solids golden, milk solids caramel color
  1. If the milk solids are too light, the ghee will spoil quickly.
  2. Make sure the milk solids are golden yellow when you press Cancel. If the milk solids are brown, remove the stainless steel liner from the Instant Pot and let it cool down on a heat-proof surface.
  3. When the milk solids cool down in the residual heat of the Instant Pot, they will become a caramel color.
Instant Pot Ghee collage - inner pot on counter ghee cooling, jar with strainer, ghee poured into jar
  1. Allow the ghee to cool completely.
  2. Strain the ghee through a fine-mesh strainer into mason jars.
  3. Store in a cabinet away from sunlight. Ghee will last for months at room temperature because all the milk solids have been removed.  Storing in the refrigerator will make it last even longer.

♨️ Stovetop Method

  1. Place the butter in a heavy-bottomed pot or dutch oven over medium-low heat. Allow it to melt completely.
  2. Once the butter has melted, it will foam and then become clear, with the milk solids settling to the bottom.
  3. The ghee is ready when the melted butter turns golden and the milk solids at the bottom turn golden brown.
  4. Remove from heat and let it cool. Strain through a fine-mesh strainer into a clean mason jar.
Instant Pot Ghee - four mason jars with golden ghee on black background with pink petals - Paint the Kitchen Red
Print Recipe
4.55 from 11 votes

Homemade Instant Pot Ghee

Enjoy the health and nutritional benefits of homemade ghee with this Homemade Instant Pot Ghee recipe, perfect every time.
Prep Time5 minutes
Cook Time2 hours 10 minutes
Total Time2 hours 15 minutes
Course: Sauces
Cuisine: Indian
Main Ingredient: vegetarian
Servings: 2 cups
Calories: 45kcal
Author: Paint the Kitchen Red

Equipment

Ingredients

  • 24 oz. butter (1 ½ lbs), preferably grass-fed

Instructions

Instant Pot Method

  • Place sticks of butter in Instant Pot.
  • Leave the lid off. This will keep condensation from dripping into the melting butter. [See Note 1]
  • Cook in Slow Cook mode for 2 hours at Normal temperature.  Use a splatter screen if necessary.
  • The milk solids will have settled to the bottom and will still be pale yellow in color. Turn off Instant Pot.
  • Cover the pot with a splatter screen because there may be some bubbling and splatter.
  • Select Saute mode and make sure the temperature level is at Normal, Medium or Level 3 (depending on the model). Cook in Saute mode for 6 to 10 minutes, stirring often till the milk solids turn to a GOLDEN color.  Don't be tempted to cook for longer to make them darker; the milk solids will darken more after the heat is turned off. Press Cancel and let the ghee cool down. [See Note 2]
    (Keep your face away from the Instant Pot in case the ghee bubbles up!)
  • The milk solids will darken to a CARAMEL color in the residual heat. As soon as they become caramel colored, remove the inner pot from the Instant Pot and place it on a heatproof surface.
  • Allow to cool completely. It will darken as it cools. [See Note 3]
  • Strain the ghee through a fine mesh strainer into mason jars or glass bottles that can be closed tightly.
  • Store in a cabinet away from sunlight. Ghee will last for months at room temperature because all the milk solids have been removed. Storing in the refrigerator will make it last even longer.

Stovetop Method

  • Heat the butter in a heavy-bottomed pot over medium-low heat. Allow it to melt completely.
  • Once melted, continue cooking on low heat. The butter will foam and then the milk solids will sink to the bottom and the liquid will become clearer. It will stop bubbling.
  • The ghee is ready when the liquid turns golden and the milk solids at the bottom turn golden brown. You'll notice a nutty aroma.
  • Remove from heat and let it cool. Carefully strain through a fine-mesh strainer into a clean mason jar.
  • It can be stored at room temperature for several months or in the fridge for even longer.

Video

Notes

  • Note 1: If the butter starts bubbling up during the melting phase while in Slow Cook mode or during the Saute mode, use a splatter screen to keep your countertops from becoming messy.
  • Note 2: The ghee can turn brown in seconds. Keep a close eye on the milk solids and as soon as they have a golden color, turn the heat off. As soon as they become a caramel color, take the inner pot off heat and let it cool down on a heatproof surface. Note that if the milk solids are too light, the ghee will spoil quicker. Every Instant Pot is different, so the times I’ve listed may be different for you.  The important thing is to keep an eye on the milk solids and remove them from heat when they turn golden.
  • Note 3: If the solids turn darker brown, the ghee should still be okay. It will just be darker than normal. Next time, reduce the cooking time.
  • See the blog post for more detailed recipe tips, and see the step-by-step instructions and photographs for details on what color the milk solids should be.

Nutrition

Serving: 1teaspoon | Calories: 45kcal | Fat: 5g | Saturated Fat: 3g | Cholesterol: 15mg

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 Parsnips and Potatoes

by 16 Comments

These Instant Pot Parsnips and Potatoes come out perfect every time. The slightly sweet taste of parsnips melds so well with the potatoes that you may never go back to plain mashed potatoes again. [Stovetop instructions also included.]

Instant Pot Mashed Potatoes and Parsnips P4 - Paint the Kitchen Red

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

Whether you’re making potatoes and parsnips for Thanksgiving, Christmas, a special occasion, or just as an everyday accompaniment to a meal, you’re going to be so thankful for the Instant Pot.

This recipe for pressure cooker mashed parsnips and potatoes comes out perfect every time I make it and I feel it tastes so much better than boiling the vegetables in water on the stovetop. However, I do include instructions for the stovetop, if that’s what you prefer.

five parsnips on white background

I sometimes like to roast parsnips with other root vegetables like rutabaga, sweet potatoes, turnips, carrots, etc.  But for this recipe, we’re making mashed parsnips.

If you’ve never tried making mashed potatoes with parsnips, I think you’re in for a treat.  You might never go back to your plain old mashed potato recipe again – these are so good! The parsnips have a slightly sweet flavor that goes so well with the potatoes.

➡ Mashed potatoes pair well with coq au vin, beef short ribs, or turkey!

Ingredients and Tips

🧂 Ingredients for Mashed Parsnips and Potatoes

Instant Pot Mashed Potatoes Ingredients - potatoes, parsnips, cream, butter, pepper, salt

💡 Ingredient and Recipe Tips

🥔 Potatoes: My favorite kind of potatoes are Yukon gold potatoes. Cut them into 1 ½ inch cubes. You can substitute russet potatoes or Idaho potatoes. Avoid waxy potatoes like red potatoes because they’re less starchy.

🥕 Parsnips: Select smaller-sized parsnips. The larger ones can have a fibrous center and may not be as sweet. Cut the parsnips into very thick rounds and cook them along with the potatoes, placing them on top.

🧈 Butter and cream: Using cream and butter at room temperature makes them easier to incorporate.

❓ FAQS

What are parsnips?

Parsnips are root vegetables that are related to carrots. They look like cream-colored fat carrots. Parsnips taste like a cross between a potato and a carrot. They’re starchy like potatoes but slightly sweet like carrots.

How to Make Mashed Parsnips and Potatoes

⏲️ Instant Pot Instructions

Instant Pot Mashed Parsnips and Potatoes cooking stages in a collage.
  1. Pour 2 cups of water into the inner pot and place a steamer basket in the Instant Pot. Place the cut potatoes and parsnips in the steamer basket and pressure cook for 7 minutes. Do a quick release of pressure and open the Instant Pot.
  2. Carefully remove the steamer basket from the Instant Pot and empty contents into a large bowl. Sprinkle with salt and pepper.
  3. Using a potato masher or fork, mash the potatoes and parsnips. Add in the butter and half and half.  
  4. Mix until incorporated. Garnish with desired fresh herbs (eg. parsley, rosemary, or chives)

♨️ Stovetop Instructions

  1. Fill a large pot with water.
  2. Add the vegetables to the water.
  3. Bring the water to a boil and reduce to a simmer.
  4. Cook the potatoes and parsnips until tender, about 25 to 30 minutes.
  5. When the vegetables are cooked, drain them well and transfer into a large bowl.
  6. Sprinkle with salt and pepper. Using a potato masher or fork, mash the potatoes and parsnips.
  7. Add in the butter and half and half.  Mix until incorporated.

See the recipe card below for detailed instructions.

Instant Pot Mashed Potatoes and Parsnips in a turquoise bowl with basket of fresh vegetables in the background - Paint the Kitchen Red
Print Recipe
5 from 4 votes

Perfect Instant Pot Mashed Parsnips and Potatoes

These Instant Pot parsnips and potatoes come out perfect every time. The slightly sweet taste of parsnips goes so well with the potatoes that you may never go back to plain mashed potatoes again.
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Sides
Cuisine: American
Main Ingredient: vegetarian
Servings: 6
Calories: 312kcal
Author: Paint the Kitchen Red

Equipment

Ingredients

Instructions

  • Pour 2 cups water into Instant Pot inner pot.
  • Place steamer basket in the inner pot or on a trivet.
  • Place cut potatoes in the steamer basket.
  • Place cut parsnips on top of potatoes.
  • Close the Instant Pot and pressure cook on High Pressure for 7 minutes.
  • Do a Quick Release of pressure. [Read More: The Different Pressure Release Methods].
  • Press Cancel and open the Instant Pot and carefully remove the steamer basket from the Instant Pot and empty contents into a large bowl.
  • Sprinkle with salt and pepper.
  • Using a potato masher or fork, mash the potatoes and parsnips.
  • Add in the butter and half and half and mix well.
  • Garnish with fresh herbs (e.g. parsley, chives, rosemary) if desired.

Notes

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

Nutrition

Serving: 1/6 quantity | Calories: 312kcal | Carbohydrates: 71g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 466mg | Fiber: 9g | Sugar: 6g

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 Thai Red Curry with Chicken

by 487 Comments


This Instant Pot Thai Red Curry with Chicken is the most popular recipe on the blog. It makes a perfect meal when paired with Jasmine Rice and comes together quickly in the Instant Pot. To make it a real one-pot meal, cook rice and Thai red curry together using the Pot in Pot method!  Perfect for a busy weeknight meal. [Instant Pot and Stovetop instructions included.]

Instant Pot Thai Red Curry Chicken on red napkin with gold and two pieces of lime on black surface - Paint the Kitchen Red

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. Instant Pot Step by Step Instructions
  6. Stovetop Directions
  7. Recipe Card – Printable
  8. Related Recipes and Guides

Introduction

Thai cuisine is one of my all-time favorite cuisines. For the longest time, we just went to restaurants to get our Thai fix. And when I did attempt to make Thai food, the flavor wasn’t even close to what my favorite restaurants served, and so I just didn’t bother.

Finally, I discovered that the secret to making great-tasting Thai curries is to use the right kind of curry paste found at Asian grocery stores.  I had been using the one commonly found in most American grocery stores.

Changing brands made a BIG difference to the taste of the curries. See the tips section below to find out details.

There are two more ingredients you should try and get when you visit your Asian grocery store: Lime leaves (also known as k-lime, makrut and sometimes kaffir lime)  and Thai basil. They add unsurpassed and unique flavors to this Instant Pot Thai Red Curry.

One other thing I discovered about Thai food is that Thai curries taste best with Jasmine rice. There’s something about Jasmine rice that soaks up the curry and just enhances the flavors.

Regular white rice, basmati rice, and brown rice just don’t taste the same. Here’s my recipe for Instant Pot Jasmine Rice.

I use the regular fat content for the coconut milk in this Instant Pot Thai Red Curry, and don’t opt for the light variety – again, there’s a taste difference.

This recipe is the Instant Pot version of my Thai Red Curry.

Thai food purists would say that Thai food shouldn’t be pressure-cooked. I’m guessing you’re here because you just want to make a Thai curry in your Instant Pot and don’t care about rules!  But guess what?  This curry is just wonderful cooked in the Instant Pot.   Maybe even better than the stovetop version!

But if you’re one of those purists, you’ll be happy to know that I also provide instructions for making this on the stovetop.

Find out the difference between red curry vs green curry.

This recipe comes together quickly, and it’s my go-to dish on busy days.  I always keep coconut milk and curry paste in my pantry and use whatever meat and veggies I have.  

Oh, and to make life really easy, check out my easy-to-understand, step-by-step article on Pot-in-Pot cooking – it shows you how to make this curry and rice together.  At the same time!

Here are some Thai Recipes you might enjoy:
– Instant Pot Thai Green Curry
– Instant Pot Thai Massaman Curry
– Instant Pot Thai Panang Curry
– Instant Pot Thai Yellow Curry
– Instant Pot Thai Peanut Noodles
– Instant Pot Thai Fish Curry
– Instant Pot Thai Coconut Soup (Tom Kha Gai)
– Instant Pot Thai Grilled Chicken (Gai Yang)
– Instant Pot Jasmine Rice

Tips and Substitutions

Red Curry Paste

Maesri and Mae Ploy are my two favorite Thai curry paste brands. I can’t emphasize enough how much of a difference the brand makes. You can find them at Southeast Asian grocery stores or on amazon.

In my experience, getting the brand of Thai red curry paste available at regular grocery stores does not produce great flavor.

Please note that Mae Ploy is a bit spicier than Maesri. If the curry is too spicy at the end, add some more coconut milk when you’re 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.

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.

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.

Meats and Tofu

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

Vegetables

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

Spiciness

This recipe makes a red curry that’s fairly spicy, but not extreme. If you’re unsure, start with just 1 ½ to 2 tablespoons of the red curry paste, and next time you can adjust the heat.

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]

FAQS

Can I double this recipe?

You can double this recipe if you’re using a 6 quart or 8 quart Instant Pot. Double all ingredients but keep the pressure cooking time. If you want a thicker curry, don’t double the broth quantity.

Can I halve this recipe?

It depends on your Instant Pot. If you have a 6 quart, you might be able to halve the recipe if you’re not prone to getting the Burn Message. I wouldn’t halve it in an 8 quart.

I found the recipe too spicy. How can I make it less spicy?

Reduce the Thai red curry paste quantity to two tablespoons or even 1 ½ tablespoons. You can also increase the quantity of coconut milk which will dilute the spice level.

How can I make the recipe spicier?

Add one more tablespoon of red curry paste or add a sliced Thai red chile pepper or jalapeno pepper.

What models of Instant Pot can I use to make this recipe?

All Instant Pot models and other brands of pressure cooker such as Ninja Foodi can be used to make this recipe.

The chicken tasted bland. How can I make it more flavorful?

Using chicken thighs is a great solution. Chicken thighs are much more flavorful. You can also try and rub the chicken pieces with a couple of teaspoons of curry paste or soy sauce, and refrigerate for a couple of hours.

I can’t find Thai basil. Can I use regular basil?

If you can’t find Thai basil, don’t omit basil. It’s best to substitute it with regular Italian basil.

Can I freeze this recipe?

I freeze the recipe but add the Thai basil after thawing and reheating the curry. Use vegetables that hold up well to freezing.

How can I keep the coconut milk from separating?

When you first open the Instant Pot lid, you may see some separation but upon stirring, the curry should become pretty smooth. If it’s still separated, it may be that you’re using inferior quality coconut milk. Try and stick to the brands I recommend in the tips.

I can’t find lime leaves. What should I substitute?

If you can’t find lime leaves, substitute one extra teaspoon of lime juice.

Why is the curry too salty?

If you aren’t eating the curry with rice, which is how it’s traditionally eaten, you might find it to be salty. It is also a matter of taste. Some people are more sensitive to salt. Next time, reduce the quantity of fish sauce by a couple of teaspoons.

Can I use frozen chicken?

I prefer not to use frozen chicken but you can if you have to! If the chicken is separated and not in a big chunk, you can cut it into bite-size pieces and pressure cook.
If it’s in a big block, you may want to pressure cook it for five minutes on a rack with water below the level of the rack. Separate the chicken, drain the water and proceed with this recipe.

I want to add more vegetables. What modifications should I make?

If you’re adding one extra cup of vegetables, add an extra ¼ cup of coconut milk and 1 more teaspoon of curry paste.

Is this Thai curry spicy?

It’s a question of taste. I find this to be a medium spicy recipe but some readers find it spicy. If you’re worried about it, add one tablespoon less and add more after pressure cooking and tasting.

Why is my curry bland and not flavorful?

You’ve most likely used a brand commonly available at grocery store (Thai Kitchen). It’s a very mild curry paste. You may need to use a whole bottle and maybe even add some chopped chile peppers.

I would like the curry to be sweeter, like at my favorite restaurant. How can I do this?

Add an extra couple of teaspoons of brown sugar or palm sugar. Some people add pineapple juice and pieces of pineapple with the vegetables.

How can I save time by cooking rice with the curry?

You can use pot-in-pot cooking and cook the rice and curry at the same time.

The taste is great but the consistency is watery. What did I do wrong?

If you use a brand of coconut milk that’s different from what I recommend, you might have a runny curry.

The chicken was overcooked. What did I do wrong?

If you’ve cut the pieces too small, the chicken might overcook. Reduce the pressure cooking time by a minute. Also, chicken breast overcooks easily when pressure cooking – chicken thighs are best.

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 Thai Red Curry – Ingredients

Instant Pot Thai Red Curry Chicken Ingredients - peppers, carrots, bamboo shoots, chicken, coconut milk, onion, brown sugar, curry paste, broth, fish sauce, lime juice
  • Peppers
  • Carrots
  • Bamboo
  • Chicken
  • Coconut milk
  • Onion

  • Brown sugar
  • Curry paste
  • Broth
  • Fish sauce
  • Lime juice
Instant Pot Thai Red Curry Chicken Ingredients Herbs - thai basil, lime leaves
  • Thai basil
  • Lime leaves

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

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

  1. Turn on Saute Mode
  2. Saute spices and coconut milk
  3. Add remaining chicken and coconut milk
  4. Pressure cook
  5. Release pressure
  6. Add vegetables and seasonings and heat through

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 spices and coconut milk

Instant Pot Thai Red Curry Chicken Instructions collage - curry paste, coconut milk, bubbling mixture
  • Stir together red curry paste and ½ can of coconut milk and saute until mixture is bubbly, a minute or two. Use a splatter screen if necessary, to guard against splatters from the coconut milk.

Add chicken and remaining coconut milk

Instant Pot Thai Red Curry Chicken Instructions collage - add chicken, add remaining coconut milk, stirred
  • Press Cancel to turn off Instant Pot.
  • Stir in chicken, remaining coconut milk, and chicken broth or water.

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 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

If you are short on time, you can release pressure after about 10 minutes.

Add vegetables and seasonings and heat through

Instant Pot Thai Red Curry Chicken Instructions collage - vegetables, cooked vegetables, basil added
  • Select Saute mode.
  • Stir in fish sauce, brown sugar, lime juice, bell pepper, carrot, onion, bamboo shoots, 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.

Learn more about your Instant Pot…

  • Start Cooking Later: If you want to have dinner piping hot, set your Instant Pot Delay Start.
  • Deglaze and avoid food burn message: Learn how to deglaze Instant Pot and avoid the burn message.
  • Symbols on Display: What do all those Instant Pot symbols mean on your Instant Pot display panel?
  • Elevate Your Food: What is a trivet and why should you use it?
  • Cook Two Dishes at Once: The Instant Pot Pot in Pot method allows you to cook multiple dishes at once, make cheesecakes, casseroles, lasagna, and hard boiled eggs in your Instant Pot.
  • Soak Dry Beans Hack: If you forget to soak dry beans ahead of time, this Instant Pot hack allows you to quick soak beans in no time!

Stovetop Directions for Thai Red Curry

To make this Thai curry recipe on the stovetop:

  1. Saute curry paste and coconut milk till bubbly.
  2. Add remaining coconut milk and chicken.
  3. Cook till the chicken is almost cooked through.
  4. Stir in flavorings and lime leaves.
  5. Add vegetables and cook through till crisp tender.
  6. Sprinkle with basil.

See the recipe card below for detailed instructions.

More Instant Pot Chicken Recipes

Get 70+ Instant Pot Chicken Recipes!

Instant Pot Thai Red Curry with colorful vegetables in white bowl with spoon on rich red napkin.
Print Recipe
4.82 from 188 votes

Instant Pot Thai Red Curry with Chicken

This Instant Pot Thai Red Curry with Chicken is delightful (and addicting!) It makes a perfect meal when paired with Jasmine Rice, and comes together so quickly in the Instant Pot. Perfect for a busy weeknight meal.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Dishes
Cuisine: Asian, Thai
Main Ingredient: chicken
Servings: 6 servings
Calories: 246kcal
Author: Paint the Kitchen Red

Equipment

Ingredients

Instructions

Instant Pot Instructions

  • Select Saute and stir in red curry paste and ½ can of coconut milk until mixture is bubbly, about a minute or two.
  • Press Cancel.
  • Stir in chicken, remaining coconut milk, and chicken broth.
  • 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, bell pepper, carrots, onions, bamboo shoots, and lime leaves.
  • Press ‘Saute’ and cook until vegetables are crisp-tender, 3 to 5 minutes.  (Be sure not to overcook.  Vegetables will continue to cook in the residual heat.)
  • Taste and adjust with more fish sauce, brown sugar or lime juice.
  • Stir in the Thai basil leaves.
  • Serve with Instant Pot Jasmine Rice.

Stovetop Instructions

  • Heat red curry paste and ½ can of coconut milk in a medium saucepan over medium heat until the mixture is bubbly and fragrant, about a minute or two.
  • Add chicken, remaining coconut milk and chicken broth.
  • Cover and cook for 5 minutes, until tender, stirring occasionally.
  • Stir in fish sauce, brown sugar, lime leaves and lime juice.
  • Add bell peppers, carrots, onions, bamboo shoots, and lime leaves. Cook for another 3 minutes or until crisp tender.
  • Taste and adjust with more fish sauce, brown sugar or lime juice.
  • Sprinkle with basil, heat through and serve with 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.
  • You can choose to substitute the vegetables with your choice e.g. green beans, zucchini, sweet potatoes, and you can also increase the quantity of vegetables.
  • If your pieces of chicken are larger than bite-size, you may need to add on a few more minutes of cooking or just do a natural release of pressure.
  • * lime leaves also referred to as k-lime, makrut or kaffir lime leaves.

Nutrition

Serving: 1serving | Calories: 246kcal | Carbohydrates: 10g | Protein: 18g | Fat: 14g | Saturated Fat: 10g | Sodium: 705mg | Fiber: 2g | Sugar: 6g

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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