Instant Pot Chicken Curry with Vegetables

  • Author: Ivy Larson
  • Prep Time: 15 minutes
  • Cook Time: 17 minutes
  • Total Time: 27 minutes


This Instant Pot Chicken Curry with Vegetables skimps on time but not on flavor! Thanks to the Instant Pot, you can get an incredibly delicious curry dinner on the table in less than 30 minutes.



For the Sauce

  • 1 cup full-fat coconut milk
  • ¼ cup chicken broth
  • ¼ cup smooth peanut butter
  • 2 tablespoons red curry paste (see notes below)
  • 4 medjool dates, pitted
  • 1 tablespoon freshly grated ginger
  • 2 tablespoons unpasteurized soy sauce (such as Namu Shoyu)
  • 2 tablespoons fresh lime juice
  • 1 tablespoon fish sauce
  • 3 cloves garlic

For the Stew

  • 1 ½ pound pasture-raised chicken thighs, trimmed of all visible fat
  • Pink Himalayan salt, for seasoning chicken
  • 1 tablespoon coconut oil
  • 5 carrots, cut into thin strips
  • 2 red bell peppers, cut into thin strips
  • 1 onion, sliced
  • 2 cans (15 ounces each) garbanzo beans, rinsed and drained (optional)
  • ½ cup chopped cilantro


For the Sauce

  1. Put the ingredients in the order listed above in a high speed blender. Process until smooth. Set mixture aside. (Note: sauce can be prepared up to 3 days in advance.)

For the Stew

  1. Season the chicken lightly with salt on all sides. Select the “SAUTE” setting on the Instant Pot and heat the oil. Add the chicken and brown for about 2 1/2 minutes per side. Add the vegetables and stir in the sauce.
  2. Turn the “SAUTE” mode off. Close and lock the lid of the Instant Pot. Select “PRESSURE COOK” and adjust the “+” or “-” button to 12 minutes of pressure cooking time.
  3. When the time is up, open the pressure cooker using the “QUICK RELEASE” valve. Stir in the beans (optional) and garnish with cilantro. Serve warm.


You can find red curry paste at any Asian market. But I use Thai Kitchen brand red curry paste because it is super easy to find at just about any supermarket. Look for it in the Asian section of your grocery store.