30-Minute Instant Pot Green Curry
A fragrant Thai-inspired green curry that transforms chicken breast and fresh vegetables into a creamy, aromatic dish in under 30 minutes. The Instant Pot intensifies the curry paste flavors while keeping the chicken tender and vegetables crisp. Perfect for weeknight dinners when you crave restaurant-quality Thai food at home. This version balances the heat of green curry paste with creamy coconut milk and a touch of brown sugar, creating a sauce that coats rice beautifully.
Ingredients
Instructions
- 1
Set Instant Pot to sauté mode and cook green curry paste
- 2
Add chicken and cook until browned
- 3
Pour in coconut milk, chicken broth, fish sauce, and brown sugar, stir to combine
- 4
Close lid and cook on high pressure, then quick release
- 5
Add vegetables and sauté until tender
- 6
Serve hot garnished with fresh basil leaves
Tips
Toast the curry paste in oil for deeper flavor before adding other ingredients.
Cut vegetables uniformly so they cook evenly during the final sauté step.
Let pressure release naturally for 2-3 minutes before quick release for more tender chicken.
Good to Know
Refrigerate up to 3 days in airtight container
Make curry base 1 day ahead, add vegetables when reheating
Over jasmine rice with lime wedges and extra basil
Common Mistakes
Don't skip browning the curry paste to avoid weak flavor
Add vegetables after pressure cooking to prevent overcooking
Use quick release to prevent overcooking the chicken
Substitutions
Vegan Options
General Alternatives
FAQ
Can I use frozen vegetables?
Yes, but add them frozen during the final sauté step and cook 1-2 minutes longer until heated through and tender.
What if I don't have fish sauce?
Substitute with soy sauce or salt, but the umami depth will be reduced. Start with less and taste as you go.
How long does this keep in the fridge?
Store covered for up to 3 days. The flavors actually improve overnight as they meld together.