Instant pot goulash
This Instant Pot Thai chicken curry is quick and delicious, loaded with healthy protein and vegetables. Made with red curry paste and wholesome coconut cream, this curry recipe instant pot goulash dairy-free, Whole30, paleo and keto-friendly. We love all types of curries but a tasty Thai chicken curry would have to be on the top of the list. Making an authentic Thai curry can be a labour of love, especially if you make your own curry paste, but there is a much simpler and quicker way.
This Instant Pot Thai curry is made in under 30 minutes using ingredients you can find in most grocery stores. That’s why we call it a curry in a hurry. This recipe is by no means an authentic version BUT it’s delicious and pretty close to the real thing, if we may say so. Serve it up with cooked white rice, brown rice, cauliflower rice or enjoy it as a standalone stew. CURRY MODIFICATIONS The curry is gluten-free, dairy-free and paleo-friendly.
HOW TO MAKE INSTANT POT THAI CHICKEN CURRY You will find the full list of ingredients, instructions and nutritional breakdown in the recipe card below. Watch this video to see just how easy it is to make this delicious chicken curry in the Instant Pot. Curry paste: we used ready-made red curry paste but you could use green or Panang curry paste, or make your own. 3 cup because the brand of the paste isn’t super hot but you might need to adjust the amount depending on the curry paste you use. Using the thickened part will give you creamier curry but of course, you can also add the whole can with cream and liquid. Stovetop method: If making this curry on a stovetop, repeat the first few steps and once all the ingredients are in the pot, simply cook over medium heat, covered with a lid, for 20-25 minutes.
Turn the Instant Pot on and press the Sauté button. Once the pot is hot, add the olive oil, onion, ginger and garlic and stir through. Cook for 1 minute, stirring, then add the chicken. Add the curry paste and stir through the chicken. Now, add the sugar, fish sauce, coconut cream and chicken stock. Stir through well and press Cancel to stop the Sautéing. Pop the lid on top and lock, making sure the valve is pointing to Sealing.
Pressure Cook, HIGH pressure and set to 7 minutes. The Instant Pot will say ON and it will take about 5-10 minutes for the pressure to build up, after which the timer will start. Though, the curry will be cooking during the whole time. Be careful of the hot steam jet! Open the lid and press the Sauté button again.
