
In light of yesterday's tragic news from Las Vegas, and after all of the horrible events that have occurred in our country during the past few weeks, I find myself wanting to bake and eat lots of comfort food. I also found myself unable to think about making an elaborate dinner last night, and just wanted to snuggle my kids on the couch and get lost in their favorite cartoon!! This Instant Pot Thai Chicken Stew was the perfect thing to satiate my need.
I figured some of you may be feeling the same way, so I'm finally typing up the Instant Pot and chicken modifications I promised you for my popular Thai Beef Stew recipe in my Meals Made Simple cookbook. The original recipe is made in a slow cooker and has been a massive fan-favorite since the book came out a few years ago, but when you forget about dinner and have little time to prep – this Instant Pot variation will be a life saver.
I threw this recipe together during a Instagram story a few weeks back when we were on Whole30, and tons you have been asking for the recipe. In addition to using my Instant Pot, I took a few shortcuts in the effort of saving time (and being completely unprepared and unorganized for dinner!). I used frozen chicken, but fresh would be even better and wouldn't water the dish down as much. I also used a bag of organic frozen stir-fry vegetables.

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Lauren Gould
If I don’t have a pressure cooker do you recommend another way to cook this beautiful recipe?
Amber M
I don’t have one either but I’ve made it in the slow cooker ( on high for 2-3 hours) but cooked the chicken separately 🙂 I’m sure you could easily add defrosted chicken in the slow cooker on low for 6-8 hours. Or you could cook the recipe on the stove on low. I’ve also subbed chickpeas for the chicken as a vegan option. It’s really a great, versatile recipe!!
Danielle
Hi Lauren, you can try it in a slow cooker on low for about 5 hours!
Amy Stotzer
During the second cooking, do you set it to “stew” or “manual”? Or does it even matter?
Danielle
Either one is fine!
Darla
I got an Instant Pot last week and I made this tonight. This was so delicious and so easy. I saw your instastory last week and I’ve been waiting because I love the beef version from your cookbook! Thank you for posting.
Danielle
Enjoy!
Danielle
Thanks Darla <3
Cara Bahr
We love thai food and this sounds good, but 1/2 cup of curry paste sounds extreme! I’ve used that brand before and I like some spice but could probably only tolerate a Tablespoon of it.
Inga
In one of her live videos, Danielle mentions you should make sure you don’t get the spicy curry paste, but I’m not sure that Thai Kitchen has a spicy and non spicy version? I made the original beef version of the dish with their regular curry paste and could barely eat it, it was SO spicy! Can someone let us know what the differences between the spicy and non spicy versions are?
Danielle
Hi Inga, you can find the exact bottle I buy here: https://againstallgrain.com/category/shop/ingredients-grocery/
Cara Bahr
The one that is linked to is the only one I’ve ever seen in the store and it is way too spicy to use a whole jar. I’ve never found any curry paste that I can use more than a table spoon of and I actually do like some spice in my thai food.
Danielle
Be sure to get the jar I linked in the recipe, and not the Roasted Red Chili Paste that is also by the same brand. That one is super spicy!
Ruth Christopher
Ugh. I didn’t pay attention to this part when I ordered the curry paste on amazon. Mine was too spicy to eat and I can eat some hot stuff. Definitely trying this again.
Nikki
Could this be made in a slow cooker instead? If so, what heat setting would you suggest for for how long? Thanks!
Danielle
Yes see the link for the original recipe above for the slow cooker method.
Danielle
Yes! You can try it on low for 5 hours
Sarah M
Hi Danielle
I just wanted to say that I made this last night and my husband absolutely loved it. I will definitely be making it again!
Thank you for your wonderful recipes.
Sarah (from Australia)
Danielle
Thanks Sarah 🙂
Liz Higgins
This. Was. Ahhhhmazing! Quite possibly the best tasting thing I’ve ever made. My only change was to use the Kefir lime leaves because I had some in the freezer. Didn’t even know how many to use so I think it was 3 or 4. And I just used fresh broccoli too. Just unbelievably delicious and quick and easy – thank you!!
Danielle
Thanks Liz!
Mary
I have two of your cookbooks and I was just checking your blog because my latest purchase is an instant pot. I am hoping you come up with lots of IP recipes or how to modify your current recipes using an IP. You are doing a great job!
Danielle
Thanks Mary! I am working on it!
Meredith Salita
I am looking forward to more Instant Pot recipes! I have loved everything I have made from your cookbooks & website. 🙂
Danielle
Thanks Meredith 🙂
Christen
So great! It’s like the dishes I used to get at a tiny family-owned Thai grocery store where they had home-cooked hot meals available for purchase at lunchtime. It was VW ry forgiving, too – I didn’t read the list very well before shopping and only bought a little over a lb of chicken, so added some extra cauliflower, and accidentally added 50% extra tomato paste – didn’t seem to matter. Came out delicious and with plenty of freezeable leftovers. Thank you!!
Samantha Bingham
I’ve made this a few times now and both me and hubby love it.
If I was to use diced beef how long would I cook it for?
Danielle
I think beef would take 25-30 minutes, depending on the cut of meat and how big the cubes were!
Carol Anne McLean Riethmacher
Love everything you do!! So i am new to the IP. I followed your directions but after a couple of minutes it said “BURN” I used a can of coconut milk, am I supposed to use a carton of coconut milk? Any ideas on why it would burn? Gave it a stir and I am trying it again. I will see what happens.
Danielle
No definitely a can of coconut milk. Usually the burn error shows up if there’s not enough liquid at the bottom of the machine. Did you stir to coat the chicken so the milk settled at the bottom?
pixiedust8
This sounds delicious, but I’m pescetarian. Do you think I could use a white fish and adjust the timing? Maybe half the time?
Danielle
I don’t think fish would do as well in the pressure cooker. I would just do it stove top and poach the fish in the sauce for a couple of minutes so it doesn’t get over cooked! Shrimp or a nice white flakey fish would be delicious!
Natalie Kerr
This is my first time using an instant pot and the instructions above aren’t very helpful. I just put the vegetables in the pot and set the timer for another 2 minutes but it’s been TEN minutes and it’s still not cooking. Why do I have to wait so long for the instant pot to heat up again?
Nancy Landsberger
You are waiting for the pressure to build back up in the pot before the cooking time starts to count down again. Also, make sure you have turned the pressure nozzle back to off so that the steam isn’t escaping.
Danielle
It does have to come back to pressure, but if you put the veggies in while the pot is still hot it really should only take a couple of minutes to get there. Make sure the nozzle is closed, and that the lid is secured.
Tara Keelean
We are instant pot newbies, and this is the third recipe we have made and the first fail. Twice we got the burn message. This recipe didn’t work for us so we had to transfer and put into a dutch oven into the oven. It looks like there isn’t enough liquid in the recipe for the food to get pressurized? Not sure what we did wrong.
Danielle
Hi tara – Sorry to hear that! There should be plenty of liquid for it to come to pressure if you stir the coconut milk in. Are you using a can of full-fat coconut milk? And did you try using frozen or fresh chicken?
Pam
I’m making it right now… Didn’t have an issue with a burn message at all. I stirred it all up really good and that 13.5 ounces of coconut milk, like you said, should be adequate. Not sure what’s going on with the others. 🙁
Megan Lindsay
This happened to me a few times, so I decided to brown the chicken first. After I pulled the chicken out I deglaze the pan with some chicken stock and let the pot come back to room temperature (you could also pour the juices into a bowl then wash the pot). I don’t know if it’s the extra juices (not much) or the chicken having a crust that helps, but using this method I no longer hear that dreaded “BURN” beep!
Christina McNamara
I made this tonight in my brand new instant pot. It was super easy and came out great. Everyone liked it (teens and adults). Can you tell me what kind of red curry paste you use? The link in the recipe wasn’t working. Thank you! As I change my diet more and more your website has been a wonderful resource.
Danielle
https://amzn.to/1zCoPEx
Amy Ballard
Made this tonight and all four of my kids LOVED it (which NEVER happens!). This is a keeper recipe, the directions are flawless and I can’t wait to serve it again! Thank you for making something so delicious that also keeps my body happy! 🙂
Danielle
🙂 thank you!
Danielle
You can just omit the tomato paste!
Vanessa
I don’t have an Instant Pot and made this tonight in my Dutch oven. It was incredible and got rave reviews. I browned a mix of chicken things/breasts in shallot oil in batches then added everything back to the pot and simmered on medium low for an hour. I am glad I had a second can of coconut milk because otherwise it would have turned out much too dry. The only thing I might have changed was perhaps a tad less fish sauce. We served with cilantro, lime wedges and crushed peanut toppings on rice with a pat of butter and it was delicious all the same. Thank you for the wonderful recipe!
Melissa
One of the easiest and tastiest dishes I have made – definitely adding this to the weeknight rotation. I was missing the lime, looking forward to the additional depth that will provide next time I make it. Was quite excellent with cauliflower rice and a very satisfying dish on a cool evening.
Danielle
Thanks Melissa!
Heather Burns
Made this last night, huge hit!! Does anyone have the nutritional info for this recipe?
Bridgette Riggin
https://uploads.disquscdn.com/images/95a47018d9ec142565672221e0a53a23115ac0057890e57100ee41fc5a2f4b0e.jpg
This dish was super easy to prepare and my daughter’s and I devoured it! The flavor was amazing. I will definitely be making this again!
Danielle
So glad you enjoyed it!
Ashley
When you add the vegetables, do you set it on manual for 2 minutes? And do you do a quick release or natural release?
Danielle
Yes manual high pressure and I do a quick release because I don’t like when they get too mushy!
Gillian
This is a staple in my house, either original or slight variations. Tonight was green curry paste, no tomato paste, rotisserie chicken (Whole Foods) with sweet potato vermicelli (from Asian grocery). So fast, so delicious! And I have meals for days!
Tonya Kubo
I have this in my Instant Pot right now. Can’t wait to see how it goes.
Mackenzie Byersdorf
This was AMAZING! My family loved this, including my PICKY 5-year-old who eats hot dogs and pasta on the regular 🙂 I loved how easy it was to make and that I have leftovers to eat again or freeze. Thank you!
Pamela Kroon
Hi from Australia. I tried this recently and it is so easy and the family love it too. I used mostly yellow curry paste so it is not too spicy for my husband. Thank you for all your inspiring paleo recipes. ❤☺
Angie Kauffman
First time making this tonight and the entire family loved it. My super picky 9 year old asked for seconds! My husband asked for it to be put into our regular rotation. Success!
Claire
This was delicious! The meat fully fell apart and the broth was super flavourful. I suggest people play a bit with the amount of curry paste as different brands have varying levels of intensity. It is a bit more soupy than if I made it on the stove but I love that because then it can be eaten with or without rice/a side and can stand alone as a soup.
Danielle
So glad you enjoyed this recipe, Claire! And thanks for the tip – that’s very helpful!
Laura Miles Ogrody
Can the leftovers be frozen?
Danielle
Yes!
Holly
Can this be made vegan? Tofu?
Pam
Danielle – both my husband and I are big babies when it comes to “heat” in a dish. LOL! Any chance this would still be flavorful if I only added a tablespoon or so into the recipe – or without the Red Curry at all?
Danielle
Hi! You can def play around with how much heat you add to this dish and customize it just to your liking!