Instant Pot Green Curry
by Sommer Collier — last updated on Jun 10, 2025 
This rich and creamy Instant Pot Green Curry is loaded with tender chicken, veggies, and bold Thai-inspired ingredients, making it an outstanding hearty meal.
Sommer’s Recipe Notes
We love Thai curries, and we love our Instant Pot.
And, wouldn’t you know it, you can make a bold and deliciously flavorful green chicken curry using… Yep, your Instant Pot! This modern kitchen marvel, the electric pressure cooker, creates a curry that tastes as if it’s been simmering on the stove all day. However, it is actually ready to enjoy in less than an hour. You will love how authentic our Instant Pot Green Chicken Curry tastes, just as much as you’ll love how easy it is to prepare.
Why You’ll Love This Instant Pot Curry
- Easy to make – Just load your ingredients in the Instant Pot and prepare for lots of intense flavor in a very short period of time!
- Bold ingredients – This chicken curry recipe uses authentic ingredients, like green curry paste, for simply the best Thai Green Chicken Curry.
- Creamy and comforting – The combination of intense flavors from the coconut milk and green curry paste create a restaurant-worthy comfort dish at home.
Not only does it have wonderfully deep, rich, and spice-full flavor when freshly made, it is great for making ahead and enjoying as part of a weekly meal plan. The green curry sauce, juicy chicken, and hearty veggie flavors get even more intense as they sit together in the fridge or freezer.
Ingredients and Tips
- Chicken thighs – Use boneless and skinless chicken thighs, or chicken breasts.
- Veggies – You’ll need a medley of onion, red and green bell pepper, zucchini, garlic, and kaffir lime leaves.
- Thai green curry paste – Use a canned green curry paste to add just the right mildly sweet, spicy, and earthy notes.
- Fish sauce – To bring that authentic salty and savory flavor use a good quality fish sauce.
- Canned coconut milk – Definitely use full fat for the best version!
- Canned bamboo shoots – These add a terrific crunchy texture to this dish.
Recipe Variations and Dietary Swaps
- Protein – Use shrimp, tofu, or thinly sliced beef instead of chicken.
- Vegetarian – Skip the chicken and double up on the veggies, like eggplant, green beans, carrots, mushrooms, broccoli or even potatoes (yukon gold potatoes). Swap fish sauce for soy sauce or tamari for a plant-based version.
- Spicy – Adjust the heat by adding more or less green curry paste, or toss in a sliced Thai chili for extra kick.
- Ginger – Mix in some grated fresh ginger for an extra zing.
- Herbs – Add fresh cilantro or mint along with the Thai basil for an even brighter flavor.
- Citrus – Use lemongrass stalks or a splash of orange juice for a unique, citrusy note.
- Crunchy – Top your curry with crushed peanuts or cashews for a little texture.
- Low-sugar – Omit the sugar altogether or use coconut sugar.
- Low-carb – Swap the rice with cauliflower rice or zucchini noodles.
How To Make Instant Pot Green Curry
To make this deliciously creamy Instant Pot Green Curry gather your fresh produce, spices and chicken and add it all into the Instant Pot, and you’ll be ready to chow down in under 30 minutes!
Find the full Instant Pot Green Curry recipe with detailed instructions and storage tips in the printable form at the bottom of the post!
Storage Notes
- Storing Leftovers – Place cooled curry in an airtight container and store in the refrigerator for up to 3 days.
- Freezing Leftovers – Freeze for up to 3 months in a freezer safe container or zip-loc.
- Reheating Leftovers – Reheat leftovers in a stovetop over medium heat or in the microwave in short bursts.
Serving Suggestions
Serve this Instant Pot Green Curry with a classic side of Jasmin or basmati rice, or for a more tropical twist pair it with coconut rice.
I also love to toss rice noodles or vermicelli noodles into my bowl of curry for an even heartier meal.
Garnish this dish with a lime wedge for a citrusy kick and some chopped peanuts for extra crunch. You can also pair it with these delicious Chinese Dumplings and a simple Cucumber Salad.
Frequently Asked Questions
If you can’t find kaffir lime leaves, substitute with a teaspoon of lime zest for a similar citrusy aroma.
No, green curry paste is essential for authentic Thai flavor. Curry powder has a different flavor profile and won’t give the same results.
Most of the ingredients, like coconut milk, veggies, and green curry paste, are naturally gluten-free. However, make sure the curry paste is gluten-free and use tamari or coconut aminos instead of soy sauce.
Instant Pot Curry
Video
Ingredients
- 1 ½ pounds boneless chicken thighs
- 1 small onion
- 1 red bell pepper
- 1 green bell pepper
- 2 small zucchini
- 3-4 cloves garlic minced
- 8-10 kaffir lime leaves
- 1 teaspoon coconut oil or vegetable oil
- 4 ounce green curry paste
- 2 tablespoon fish sauce
- 2 tablespoons palm sugar or 1 ½ tb brown sugar
- 14 ounce can coconut milk
- 1 cup canned bamboo shoots drained
- ½ cup thai basil leaves or sweet basil
- 1 tablespoon cornstarch optional
- 1 tablespoon lime juice optional
Instructions
- Prep work: Cut the chicken into 1-inch chunks. Peel the onion and remove the bell pepper seeds. Chop the onion, bell peppers, and zucchini into roughly 1-inch chunks. Keep them separate to add at different times. Mince the garlic. Crush the kaffir lime leaves in your hand to release the oils. Drain the bamboo shoots.
- Set a large 6+ quart Instant Pot to Sauté. Add the coconut oil, chopped onions, minced garlic, and kaffir lime leaves. Sauté for 2 minutes to soften. Deglaze the bottom of the pot with ¼ cup water.
- Add in the curry paste, fish sauce, palm sugar, and coconut milk. Stir well. Then mix in the chopped chicken.
- Lock the lid into place. Set the Instant Pot on Pressure Cook High for 4 minutes. Once the timer goes off, perform a quick release. When the steam button drops it is safe to open the IP.
- Set the IP back on Sauté. Stir in the bell peppers and bamboo shoots. Simmer for 2 minutes.
- If the sauce seems thin, you can toss the zucchini chunks in 1 tablespoon of cornstarch to thicken the sauce. (This is often dependent on the thickness of the coconut milk and the moisture in the veggies.) Stir in the zucchini chunks. Simmer another 1-2 minutes. Then stir in the Thai basil.
- Taste. Add fresh lime juice if desired. Serve with a side of white rice, cauliflower rice, or broccoli rice.
Notes
Place a 14-inch skillet (or wok) over medium-high heat. Add the coconut oil. Once the oil melts, add the onions. Sauté for 1 minute, then add the peppers and garlic. Sauté another 2-3 minutes. Move the veggies to the sides of the skillet and add the green curry paste. Sauté the curry for 2-3 minutes to intensify the flavor, moving around the pan. Then add the kaffir lime leaves, coconut milk, fish sauce, and sugar. Stir to blend. Stir in the chopped chicken and bamboo shoots, then bring to a boil. Lower the heat and simmer for 10-15 minutes, until the chicken is cooked through and the sauce thickens. Stir occasionally. Add in the zucchini chunks. Simmer another 1-2 minutes. Remove from heat and stir in the basil leaves. Storing Leftovers – Place cooled curry in an airtight container and store in the refrigerator for up to 3 days. Freezing Leftovers – Freeze for up to 3 months in a freezer safe container or zip-loc. Reheating Leftovers – Reheat leftovers in a stovetop over medium heat or in the microwave in short bursts.
How would I add heat (think spice, peppers) to this dish? I like my Thai green curry chicken hot.
Hi Cec,
You can specifically buy hot green curry paste and add as much as you like.
I loved this! So comforting and really easy to make!
The whole family enjoyed this dish. We used the stove top method.
Such a great chicken curry recipe, one of the best that I have tried!