Instant Pot Thai Basil Chicken with Coconut Milk

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 (gluten-free) ready in about 30 minutes pairs boneless skinless chicken thighs, (13.5 oz) 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 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.

★ 4.4 (14 ratings) Prep: 15 min Cook: 15 min Serves 4 Thai cuisine 380 cal/serving
Plan a meal with the AI →

Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.

Frequently asked questions

How long does Instant Pot Thai Basil Chicken with Coconut Milk take to make?

Total time is about 30 minutes (15 min prep + 15 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 Thai Basil Chicken with Coconut Milk?

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 fish sauce from drying out.

Can I substitute ingredients in Instant Pot Thai Basil Chicken with Coconut Milk?

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 Thai Basil Chicken with Coconut Milk 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.

Is Instant Pot Thai Basil Chicken with Coconut Milk gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes