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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 minutes
Cook Time11 minutes
10 minutes
Total Time26 minutes

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!