Instant Pot Thai Basil Chicken with Coconut Milk

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

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, creamy chicken dish simmered in coconut milk with fresh Thai basil, garlic, and ginger, served over jasmine rice for a quick Asian-inspired meal. This Thai-inspired Instant Pot recipe (gluten-free), ready in about 30 minutes, pairs boneless skinless chicken thighs, full-fat coconut milk, fish sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 15 min Serves 4 Thai cuisine 380 cal/serving

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Ingredients

1.5 lbs boneless skinless chicken thighs
1 can (13.5 oz) full-fat coconut milk
2 tbsp fish sauce
1 tbsp brown sugar
3 cloves, minced garlic
1 tbsp, minced fresh ginger
1/2 cup, chopped Thai basil
1 tbsp lime juice

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Instructions

Step 1: Place 1.5 lbs boneless skinless chicken thighs in the Instant Pot. Add 1 can (13.5 oz) full-fat coconut milk, 2 tbsp fish sauce, 1 tbsp brown sugar, 3 minced garlic cloves, 1 tbsp minced fresh ginger, and 1 tbsp lime juice. Stir to combine.
Step 2: Secure the lid, set the valve to sealing, and cook on high pressure for 10 minutes. Allow for a 5-minute natural release.
Step 3: Open the lid, stir in 1/2 cup chopped Thai basil, and cook on the sauté function for 2 minutes until the basil wilts and the sauce is fragrant.