Name: Instant Pot Thai Chicken
Prep time: 5 min
Cook time: 11 min
Total time: 26 min
Ingredients: ½ cup coconut milk (canned, full fat); ½ cup fire-roasted tomatoes (canned); 1 small red onion (diced, reserve some to garnish at the end); 1 Tablespoon low-sodium soy sauce; ½ Tablespoon red curry paste; 2 garlic cloves (minced); ½ lime (juiced); 2 6-8oz chicken breasts (frozen)

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Instant Pot Thai Chicken

Make the most flavorful chicken with this Instant Pot Thai Chicken recipe. You can prepare it with minimal ingredients in the Instant Pot for a quick and delicious meal.

Prep Time5

Cook Time11

Total Time26

Ingredients

½ cup coconut milk canned, full fat
½ cup fire-roasted tomatoes canned
1 small red onion diced, reserve some to garnish at the end
1 Tablespoon low-sodium soy sauce
½ Tablespoon red curry paste
2 garlic cloves minced
½ lime juiced
2 6-8oz chicken breasts (frozen)

Instructions

Add all ingredients except for the chicken to the instant pot. Stir to combine.
Add chicken breasts.
Close the lid and seal the valve. Set to high pressure and cook for 11 minutes. When done, do a natural release for 5 minutes.
When done, shred the chicken & place it back in the instant pot. Stir to combine the sauce and shredded chicken.
Serve over rice, baked potatoes, sweet potatoes, lettuce wraps, or cauliflower rice.

Notes

NOTE: We added pre-cooked broccoli and cauliflower florets to the dish, in the Instant Pot after cooking, and allowed them to heat in the resulting dish. It needed more vegetables!