Instant Pot Coconut Lemongrass Chicken Curry

By AislePrompt Editorial · Published 2026-05-15 · Updated 2026-05-15

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fragrant and creamy chicken curry infused with lemongrass and coconut milk, made effortlessly in the Instant Pot for rich flavor and tender meat. This Thai-inspired chicken recipe, ready in about 40 minutes, pairs coconut milk, lemongrass stalks, bruised and chopped, yellow curry powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 Thai cuisine 420 cal/serving

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Ingredients

1.5 lbs chicken thighs, boneless and skinless, cut into chunks
1 can (14 oz) coconut milk
2 lemongrass stalks, bruised and chopped
2 tbsp yellow curry powder
4 garlic cloves, minced
1 tbsp ginger, grated
1 medium onion, diced
2 tbsp vegetable oil
1 cup chicken broth
1 tbsp fish sauce
1 tsp brown sugar
1 tbsp fresh lime juice
1/4 cup fresh cilantro, chopped

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Instructions

Step 1: Press the 'Sauté' function on your Instant Pot and add 2 tbsp vegetable oil. Once hot, add 1 medium diced onion, 4 minced garlic cloves, and 1 tbsp grated ginger. Sauté for 3-4 minutes until fragrant and softened.
Step 2: Add 2 tbsp yellow curry powder and stir for 1 minute to bloom the spices. Add 1.5 lbs chicken thigh chunks and sear them lightly, stirring for 3 minutes until they start to brown.
Step 3: Pour in 1 can (14 oz) coconut milk, 1 cup chicken broth, 2 bruised and chopped lemongrass stalks, 1 tbsp fish sauce, and 1 tsp brown sugar. Stir to combine well.
Step 4: Seal the Instant Pot lid and cook on 'Manual' or 'Pressure Cook' high pressure for 10 minutes. Allow natural pressure release for 10 minutes, then quick release remaining pressure.
Step 5: Open the lid, remove lemongrass stalks, and stir in 1 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro. Serve hot over steamed rice or noodles.