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Home » Recipes » Instant Pot

Thai Instant Pot Panang Curry with Chicken

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

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Instant Pot Panang Curry with Chicken Pinterest pin - bowl of Thai panang curry with peppers, beans, Thai basil and bowl of rice with panang curry on top - Paint the Kitchen Red
Instant Pot Panang Curry with Chicken Pinterest pin - bowl of Thai panang curry with peppers, beans, Thai basil and bowl of rice with panang curry on top with text "panang curry thai chicken curry"
Panang curry
panang curry
Instant Pot Panang Curry Pinterest pin - panang curry in white bowl with basil garnish - Paint the Kitchen Red

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

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

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

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

Table of Contents


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

Introduction

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

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

Learn more about your Instant Pot…

  • Natural or Quick Release: What is Instant Pot natural release vs quick release and when should you use them?
  • Instant Pot Tips and FAQs: What are Instant Pot frequently asked questions?
  • Instant Pot Not Sealing: Why is your Instant Pot not sealing and what can you do to fix it?
  • Common Instant Pot Problems: This Instant Pot troubleshooting guide explains common problems and errors and how to solve them.
  • Sous Vide Button: How to use sous vide Instant Pot function for perfectly cooked foods.

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

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

Find out the difference between panang curry vs massaman curry.

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

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

Here are some other super easy Thai recipes you’re going to love!
– Instant Pot Thai Massaman Curry
– Instant Pot Thai Yellow Curry
– Instant Pot Thai Grilled Chicken (Gai Yang)

– Instant Pot Thai Coconut Soup (Tom Kha Gai)
– Instant Pot Thai Peanut Noodles
– Instant Pot Thai Fish Curry

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

TIPS AND SUBSTITUTIONS


Panang Curry Paste

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

When I use Maesri, I use 3 tablespoons of paste, but with Mae Ploy, I use 2 tablespoons because I find it to be spicier.  Adjust to your tastes.  If the curry is too spicy at the end, add some more coconut milk when cooking the vegetables.


Lime Leaves

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

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

I like to either scrunch up the lime leaves and bruise them before adding them to the curry or chiffonade them by cutting them into very thin strips. This releases the oils from the leaves and adds a stronger flavor.

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


Thai Basil

Thai basil is another ingredient you can find at an Asian grocery store. It, too, adds a unique flavor to Thai recipes and I recommend trying to find it. But if you can’t locate Thai basil, substitute with regular Italian basil.


Coconut Milk

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


Fish Sauce

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

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

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

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


Peanut Butter

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


Palm Sugar

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

Vegetables

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


Meats

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

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

Doubling the Recipe

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


Splatter Screen

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


Burn Message

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

[Read more: Instant Pot Burn Message]

Instant Pot Panang Curry- Ingredients

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

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

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

How to Turn on Saute Mode

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

Saute Coconut Milk and Spices

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

Saute Chicken

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

Instant Pot Duo Pressure Cook 4 minutes

Instant Pot Duo Manual mode 4 minutes collage - close lid, press manual, press + -, display says 4 - Paint the Kitchen Red
  • Close the lid and make sure steam release handle is in Sealing position
  • Press Manual (or Pressure Cook) and + or – until the display reads 4 (4 minutes).

Instant Pot Ultra Pressure Cook 4 minutes

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

Pressure Cooking Process (Duo and Ultra)

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

How to Quick Release Pressure (QR) on the DUO

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

How to Quick Release Pressure (QR) on the ULTRA

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

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

Stir in Vegetables and Seasonings

Instant Pot Panang Curry with Chicken Instructions 3 collage - cooked curry, added vegetables and seasonings, stirred up with basil leaves on top - Paint the Kitchen Red
  • Select ‘Saute’ function.
  • Stir in fish sauce, brown sugar, lime juice, peanut butter, bell pepper, green beans, onion, and lime leaves.
  • Cook until vegetables are crisp-tender, about 3 to 5 minutes.  Don’t overcook, as the vegetables will continue to cook in the residual heat.
  • Taste and adjust with more fish sauce, brown sugar or lime juice.
  • Stir in the Thai basil leaves.
  • Serve with Instant Pot Jasmine Rice.

Instant Pot Tips and Tricks

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

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

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

More Chicken Favorites

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

  • Instant Pot sous vide chicken breast
  • Instant Pot chicken curry
  • Instant Pot chicken shawarma
  • Instant Pot Jamaican jerk chicken

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

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

Thai Instant Pot Panang Curry with Chicken

This Instant Pot Thai Panang Curry with Chicken tastes amazing!  It’s quick and easy enough to make on a weeknight and tastes like you got if from a Thai restaurant.  Creamy coconut milk, Panang curry paste, chicken, vegetables, and spices come together to make a delicious curry that tastes great with jasmine rice.
4.95 from 85 votes
PRINT PIN RATE
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 30 minutes minutes
Servings: 6 servings
Calories: 325
Author: Paint the Kitchen Red
Prevent Screen from Going Dark

Equipment

  • Instant Pot Pressure Cooker
  • Splatter Screen

Ingredients
  

  • 2 to 3 tablespoon Thai Panang curry paste preferably Maesri  or Mae Ploy brand *
  • 1 tsp  coriander powder
  • ½ tsp  cumin powder
  • 13.5 oz. coconut milk (400 ml) preferably Aroy D or Chaokoh brand
  • 1 ½ lb boneless chicken breasts or thighs (⅔ kg) cut into bite-size pieces
  • 2 Tbsp  fish sauce  more to taste
  • 1 Tbsp  brown sugar (or palm sugar), to taste
  • 2 teaspoon lime juice
  • 2 tablespoon peanut butter or to taste
  • 1 cup red and/or green bell pepper sliced
  • 1 cup green beans cut into 2-inch pieces
  • ½ cup onion sliced
  • 4 lime leaves slightly bruised **
  • 12 to 15 Thai Basil leaves

Instructions
 

  • Select Saute and stir together Panang curry paste, coriander, cumin and ½ can of coconut milk in the inner pot. until mixture is bubbly, about a minute or two.
  • Press Cancel.
  • Stir in chicken and remaining coconut milk.
  • Close the lid and pressure cook on High Pressure for 4 minutes.
  • Do a Quick Release of pressure and open the Instant Pot.  [Read More: The Different Pressure Release Methods]
  • Stir in fish sauce, brown sugar, lime juice, peanut butter, bell pepper, beans, onion, and lime leaves.
  • Select Saute and cook until vegetables are crisp-tender, 3 to 5 minutes.  (Be sure not to overcook.  Vegetables will continue to cook in the residual heat.)
  • Taste and adjust with more fish sauce, brown sugar, lime juice or peanut butter.
  • Stir in the Thai basil leaves.
  • Serve with Instant Pot Jasmine Rice.

Notes

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

Nutrition

Serving: 1 serving | Calories: 325 kcal | Carbohydrates: 11 g | Protein: 25 g | Fat: 19 g | Saturated Fat: 3 g | Polyunsaturated Fat: 12 g | Cholesterol: 95 mg | Sodium: 695 mg | Fiber: 2 g | Sugar: 7 g
Course Main Dishes
Cuisine Asian, Thai
Main Ingredient chicken
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I’m Neena, and I have a lifetime of experience working with pressure cookers. I know how to maximize the potential of a pressure cooker to consistently produce delicious and easy meals. With my Instant Pot expertise, I can provide valuable insights, troubleshooting advice, and innovative recipe ideas so you can trust me on all things Instant Pot!
➡ New to the Instant Pot? Get my Instant Pot instructions for beginners.

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Comments

  1. Krit says

    July 03, 2025 at 8:10 pm

    How do we adjust the cook time for medium firm tofu? Would it turn into mush if we were to still do 2 minutes pressure cook?

    Reply
    • Neena Panicker says

      July 08, 2025 at 9:05 am

      Hi there, I usually use firm and 2 minutes works great. I don’t think there will be a big difference with medium firm. I would try it out.

      Reply
  2. Beth says

    September 30, 2024 at 5:17 pm

    5 stars
    I can’t wait to make this — Panang curry is my favorite Thai dish. Do you use fresh limes to squeeze your own, or is any commercial variety okay? Since you were specific about your favorites for some of the other ingredients but not the lime juice, maybe the type doesn’t matter so much.

    And I assume it’s red curry paste since Maesri comes in three “colors” in just our regular grocery store {shock!}.

    Thanks — and I appreciate your clear instructions, notes plus the video! I don’t know what made me search on “instant pot panang curry,” but glad I found you.

    Reply
    • Neena Panicker says

      October 01, 2024 at 2:16 pm

      Hi Beth, welcome, and great question. I use bottled lime juice more often than fresh, and don’t notice a huge difference. You can definitely use the red curry paste but there is also a panang curry paste, which is what I use.

      Reply
      • Beth says

        October 01, 2024 at 3:13 pm

        5 stars
        Thanks so much! Given what I’ve read and that I’m a spice wimp, I’d be happier with the Panang. A nearby Asian market theoretically has the Maesri Panang. But the only Thai basil leaves found so far are frozen. I’ll keep searching/calling, but if that’s all that’s available, is it better to go with fresh basil leaves that’s aren’t Thai? Thanks again.

        Signed,
        Being Obsessive This First Try

        Reply
        • Neena Panicker says

          October 01, 2024 at 4:38 pm

          Hi Beth, don’t get frozen Thai basil – use Italian basil instead, it’s the better choice. But you can use frozen lime leaves. Good luck. I hope you like it. I just made this the other day for my daughter.

          Reply
          • Beth says

            October 01, 2024 at 6:06 pm

            4 stars
            Thanks again — and was surprised to see that a Wegmans often carries fresh Thai basil. I promised to make a crab/corn chowder tomorrow so the recipe after that will be your Panang curry and I’m sure it will be terrific.

            And one last question (promise!). I usually order Panang curry with shrimp, and both Thai restaurants use jumbo shrimp. The jumbo shrimp I buy frozen and raw, and cooks in the Instant Pot in two minutes (just shrimp, lemon, water, Old Bay seasoning), though it takes a bit to come to pressure being frozen.

            Would it be better to let it thaw and just toss it in at the end since shrimp cooks so quickly? The quality is excellent, but if it would be better to use frozen, precooked (and thaw it or toss it in at the end?). I may use chicken the first go round, though.

            This is the most questions I’ve ever asked, yikes.

          • Neena Panicker says

            October 02, 2024 at 1:46 pm

            Hi Beth, you could pressure cook the frozen shrimp as you would chicken (but for 2 minutes) and keep the rest of the recipe the same. I would give it a shot. I usually use thawed shrimp, in which case I make the whole recipe on the stovetop.

    • Rich says

      April 19, 2025 at 3:42 pm

      5 stars
      This is the absolute best I’ve ever had. I feel bad for my local Thai restaurant because now I make this at home and I have no need for takeout.

      Reply
      • Neena Panicker says

        April 21, 2025 at 10:00 am

        What an awesome comment! Thank you so much, and I feel the same way too!

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

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