Instant Pot Thai Recipes

Coconut Chicken Curry

Creamy with the right amount of spice. This dish will surely warm you up and fill your tummy with delight. Thai recipes are known to be spicy but for those who do not have much tolerance for spicy flavors, Coconut Chicken Curry is just right for you.


1 ½ pounds skinless and boneless chicken thighs cut into chunks
1 can fresh coconut milk
1 tbsp sweet chili sauce
2 tbsp Thai yellow curry paste
2 tablespoons peanut butter
4 cloves garlic, minced
1 teaspoon salt
½ teaspoon ginger powder
¼ teaspoon cayenne pepper
1 carrot, cut into strips
1 green bell pepper, cut into strips
1 red onion, halved
1 cup basmati rice, washed
1 cup water


  1. In the bottom Chiboz Cookware Regular Pan, mix coconut milk, chili sauce, yellow curry paste and all remaining ingredients except rice and water.
  2. Once curry sauce is evenly mixed, add chicken.
  3. In the top Chiboz Cookware Regular Pan, add rice and water. 
  4. Secure the lid and close the pressure valve.
  5. Set to High Pressure for 8 minutes.
  6. Once cycle is done, quick release pressure.
  7. Fluff rice with a spoon.
  8. Serve Coconut Chicken Curry with rice.