Instant Pot Coconut Lemongrass Chicken Curry
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 ready in about 40 minutes pairs (14 oz) coconut milk, yellow curry powder, garlic cloves, minced 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.
Ingredients
- 1.5 lbs chicken thighs, boneless and skinless, cut into chunks
- 1 can (14 oz) coconut milk
- 2 stalks lemongrass stalks, bruised and chopped
- 2 tbsp yellow curry powder
- 4 cloves 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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Instant Pot Coconut Lemongrass Chicken Curry take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Instant Pot Coconut Lemongrass Chicken Curry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (14 oz) coconut milk from drying out.
Can I substitute ingredients in Instant Pot Coconut Lemongrass Chicken Curry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Instant Pot Coconut Lemongrass Chicken Curry for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Instant Pot Coconut Lemongrass Chicken Curry?
Thai chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
