Instant Pot Thai Yellow Curry - Potato & Chicken


An instant pot recipe. Add more Thai peppers if you want to knock up the spice a levels.

Curry Paste (make in advance, enough for 3-4 pots of curry, freeze the extra)

  • 4large shallots
  • 4large heads of garlic
  • 16-inch piece of fresh ginger
  • 2whole dried Thai chili peppers
  • 3tablespoons turmeric
  • 3tablespoons mild curry powder
  • 2 teaspoons roasted ground coriander
  • 1 tablespoons lemongrass paste
  1. Preheat the oven to 350 degrees.
  2. Peel the shallots then spray with oil and wrap in foil. Peel the ginger and cut into thin slices. Arrange in a single layer, spray with oil, and wrap in foil. Pull the outer paper off the garlic. Cut the pointy tops off the heads of garlic. Spray with oil, and wrap each head of garlic in foil.
  3. Place all the foil packets on a baking sheet. Bake for 15 minutes. Remove the ginger (it should be soft), increase the temperature to 400, and roast the shallots and garlic for another 30 minutes. When cooled, you can squeeze the garlic cloves out of the rest of the paper.
  4. While the veges are roasting, pour hot water over the chili peppers. Let them soak while the items are baking and then drain the water off.
  5. Put everything in a food processor or very strong blender. Puree until the yellow curry paste is smooth. Divide into 4 batches. Freezes well.


  • 1-2lb chicken (depending on number of people you are serving)
  • 1 head of cauliflower
  • 1 green pepper
  • 1 red pepper
  • 1 sweet onion
  • 2 russet potatoes
  • 2 cans of coconut milk (I usually use one lite, and one regular)
  • 2tb of coconut oil (for cooking the onions and peppers)
  • 1 cup of chicken broth
  1. Press the Saut function key.
  2. Add the coconut oil and begin chopping the peppers and sweet onion adding them to the hot oil as you finish chopping them. Cook for 5 minutes.
  3. Add in the curry paste into the vegetables and mix well.
  4. Skin the potatoes and chop into bite size bites and add them.
  5. Turn off Saut.
  6. Add the chicken broth and cans of coconut milk and mix well, scraping off any burned bits on the bottom.
  7. Cut the cauliflower head into 4 peaces and place them in the pot.
  8. Lay the chicken on top.
  9. Close and seal Instant Pot. Cook on Manual (HIGH) pressure for 10 minutes. Once the time is up, let the pressure release naturally for 10 minutes, then vent to immediately release any remaining pressure.
  10. Carefully open the lid and transfer the chicken to a cutting board to cut into bite sized pieces or shred in the pot. Serve with rice.

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