Instant Pot Yellow Chicken Curry and Jasmine Rice–a thai-style coconut curry with moist bites of chicken, tender bites of yellow potatoes, vibrant turmeric and curry powder all made quickly at home in your electric pressure cooker. Bonus: The jasmine rice is cooked at the same time and in the same pot!
Get the SLOW COOKER version of the recipe here
Instant Pot Yellow Chicken Curry and Jasmine Rice
I’ve wanted to make my slow cooker yellow chicken curry into an Instant Pot recipe for a long time. I just couldn’t figure out how exactly to do it. I tried it by cooking the coconut milk with the chicken and the milk got all separated. I tried using one cup of chicken broth and believe it or not the pot didn’t come to pressure. I tried using yellow potatoes and they got too mushy by the time the rice cooked. There were all sorts of problems. Until today. I finally got it right!
If you’re a fan of Thai food you should try this instant pot yellow chicken curry and jasmine rice! You’re going to be in awe of how easy it is to make such a delicious, comforting bowl of goodness at home. Here are a few notes that might be helpful to you:
Potatoes: At first I tried using yellow potatoes and they just got a little too mushy. If you’re okay with really soft potatoes then you can use yellow potatoes. If you want your potatoes a bit firmer then use Russets. I used 1 lb of potatoes (I use this kitchen scale to measure) which was about 2 medium potatoes.
I don’t like potatoes: Just leave them out. No biggie. If you want to add in a can of drained chickpeas that will give the curry more volume. I think you could successfully add in cauliflower florets as well.
Chicken: I used chicken breast tenders cut into bite size pieces for this recipe. Usually I’m a fan of chicken thighs but this recipe works great with the chicken breasts since you use full fat coconut milk to give flavor.
Chicken Broth: I used 2 cups water and 2 tsp Better than Bouillon Chicken Base, but you can use chicken broth too. It’s up to you.
Can I make this vegetarian? I think you could successfully make this into a vegetarian meal. Here’s how I would do it…leave out the chicken and substitute vegetable broth in the place of chicken broth. Then add in a drained can of chickpeas and a pound of cauliflower florets.
Can I make this with more vegetables? Yes! I think stirring in a package of frozen stir fry vegetables when you stir in the cornstarch would be awesome! I also think stirring in cauliflower florets with the chicken at the beginning of the cooking time would work well.
Jasmine Rice: I cooked the rice at the same time as the chicken. I chose to use jasmine rice. I haven’t tried this recipe with any other type of rice. The good thing about the jasmine rice is that it only needs 5 minutes to cook plus the 10 minute natural pressure release. Other types of rice typically take longer to cook which would lead the potatoes and chicken to be overcooked.
Do I need to change the cooking time if I don’t want to cook the rice? No, keep the cooking time the same.
Turmeric: If you don’t use turmeric in many recipes try searching the bulk section of your grocery store for loose spices. I like to go to Winco and measure what I need in a little baggie. It’s so nice to just buy what you need when you know you’re not going to use the spice for anything else. No more expired spices!
Coconut Milk: I love using full fat coconut milk for this recipe for loads of flavor. You can substitute low-fat coconut milk if you desire.
Other similar recipes
Slow Cooker Coconut Curry
Slow Cooker Chicken Massaman Curry
Instant Pot Chicken Broccoli Rice Bowl
Instant Pot Cheater Korean Beef with Brown Rice
Instant Pot Chicken Curry Recipe with Potatoes from Cookin’ Canuck
Pressure Cooker Beef Curry from Pressure Cooking Today
What Pressure Cooker Did You Use?
To make Instant Pot Yellow Chicken Curry and Jasmine Rice I used my 6 quart Instant Pot Duo 60 7 in 1 for this recipe. I also own the 6 quart Instant Pot IP-LUX60 V3 Programmable Electric Pressure Cooker. They are both great pressure cookers! The first one I mentioned has a yogurt making function but other than that they are fairly similar. The price difference between the two is about $20. If I get another Instant Pot I’m going to opt for an 8 quart! It will make cooking recipes like this (pot in pot) easier.
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Instant Pot Yellow Chicken Curry and Jasmine Rice
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Prep Time: 20 minutes -
Cook Time: 5 minutes (plus 10 minute NPR)
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Total Time: 25 minutes
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Yield: 6 servings -
Method: Instant Pot
Print Recipe
Pin RecipeDescription
A thai-style coconut curry with moist bites of chicken, tender bites of yellow potatoes, vibrant turmeric and curry powder all made quickly at home in your electric pressure cooker. Bonus: The jasmine rice is cooked at the same time and in the same pot!
Ingredients
- 1 tsp olive oil
- 1 medium yellow or white onion, diced
- 2 garlic cloves, minced
- 1 lb Russet potatoes, peeled and cut into bite-size cubes
- 1 1/2 lbs boneless skinless chicken breasts (uncooked), cut into bite-size cubes
- 1 (15 oz) can chickpeas, rinsed and drained (OPTIONAL)
- 2 Tbsp brown sugar
- 1 Tbsp minced fresh ginger
- 1 tsp ground turmeric
- 1 tsp curry powder
- 1/2 tsp ground corinader seed
- 1 tsp kosher salt
- 1/2 tsp crushed red pepper
- 2 cups chicken broth (you can also use 2 tsp better than bouillon and 2 cups water)
- 1 1/2 cups water
- 1 1/2 cups jasmine rice, rinsed
- 1 (13.5 oz) can coconut milk
- 3 Tbsp cornstarch
- 3 Tbsp water
- 1 lime, juiced
- Salt and pepper
- Cilantro, for garnish
Instructions
- Turn your Instant Pot to the saute function and adjust to the highest setting. Pour the oil into the pot. When the oil heats up add in the onion and garlic. Saute until translucent for about 3-5 minutes. Turn the saute function off.
- Add in the potatoes, chicken, chickpeas (optional) brown sugar, ginger, turmeric, curry powder, coriander, salt, crushed red pepper and chicken broth. Stir well.
- In an oven safe bowl (like a corningware or pyrex) that fits inside your Instant Pot combine the 1 1/2 cups water and 1 1/2 cups rinsed rice. Place the trivet that came with your Instant Pot on top of the chicken with the handles up. Place the rice dish on top of the trivet.
- Cover the Instant Pot and secure the lid. Make sure valve is set to “sealing.” Press the manual button and set the timer to 5 minutes (high pressure). When the timer beeps allow the pot to sit there for 10 minutes. Release any remaining pressure by moving the valve to “venting.” Remove the lid.
- Using hot pads carefully remove the bowl of rice. The bottom of the rice dish will be dirty, so be careful where you set it. Give a quick stir to the chicken and sauce. Turn the Instant Pot to the saute function. Stir in the can of coconut milk. In a small bowl stir together the cornstarch and 3 Tbsp of water until smooth. Stir the cornstarch slurry into the Instant Pot. Stir in lime juice and salt and pepper to taste. Once the curry is thickened scoop some rice into a bowl and ladle the curry on top. Garnish with cilantro and enjoy! We served ours with naan bread as well–yum yum!
Notes
- Can I make this in the slow cooker? Yes. Here is the recipe.
- What Instant Pot did you use? To make Instant Pot Yellow Chicken Curry with Jasmine Rice I used my 6 quart Instant Pot Duo 60 7 in 1 for this recipe. I also own the 6 quart Instant Pot IP-LUX60 V3 Programmable Electric Pressure Cooker. They are both great pressure cookers! The first one I mentioned has a yogurt making function but other than that they are fairly similar. The price difference between the two is about $20. If I get another Instant Pot I’m going to opt for an 8 quart! It will make cooking recipes like this (pot in pot) easier.
- Potatoes: At first I tried using yellow potatoes and they just got a little too mushy. If you’re okay with really soft potatoes then you can use yellow potatoes. If you want your potatoes a bit firmer then use Russets. I used 1 lb of potatoes (I use this kitchen scale to measure) which was about 2 medium potatoes.
- What if I don’t like potatoes: Just leave them out. No biggie. If you want to add in a can of drained chickpeas that will give the curry more volume. I think you could successfully add in cauliflower florets as well.
- Chicken: I used chicken breast tenders cut into bite size pieces for this recipe. Usually I’m a fan of chicken thighs but this recipe works great with the chicken breasts since you use full fat coconut milk to give flavor.
- Chicken Broth: I used 2 cups water and 2 tsp Better than Bouillon Chicken Base, but you can use chicken broth too. It’s up to you.
- Can I make this vegetarian? I think you could successfully make this into a vegetarian meal. Here’s how I would do it…leave out the chicken and substitute vegetable broth in the place of chicken broth. Then add in a drained can of chickpeas and a pound of cauliflower florets.
- Can I make this with more vegetables? Yes! I think stirring in a package of frozen stir fry vegetables when you stir in the cornstarch would be awesome! I also think stirring in cauliflower florets with the chicken at the beginning of the cooking time would work well.
- Jasmine Rice: I cooked the rice at the same time as the chicken. I chose to use jasmine rice. I haven’t tried this recipe with any other type of rice. The good thing about the jasmine rice is that it only needs 5 minutes to cook plus the 10 minute natural pressure release. Other types of rice typically take longer to cook which would lead the potatoes and chicken to be overcooked.
- Do I need to change the cooking time if I don’t want to cook the rice? No, keep the cooking time the same.
- Turmeric: If you don’t use turmeric in many recipes try searching the bulk section of your grocery store for loose spices. I like to go to Winco and measure what I need in a little baggie. It’s so nice to just buy what you need when you know you’re not going to use the spice for anything else. No more expired spices!
- Coconut Milk: I love using full fat coconut milk for this recipe for loads of flavor. You can substitute low-fat coconut milk if you desire.
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My son loves yellow curry and hasn’t had it in awhile. That’s what he always orders when we go to an Asian Fusion restaurant out of town and we haven’t been in a long time. He said he saw one for the instant pot online so I did a search and found this one. I’ve made several of your recipes and they always turn out great and this one was no exception. Son said it’s as good as the one he orders and he wants me to make it again. He found some great precooked jasmine rice at Walmart for a great price so we used that instead of cooking our own.
So glad you liked it!
Excited to make this! Do you cover the rice bowl, too? (So the lid for that plus the instant pot lid…).
You can cover the rice but I actually did not.
SO amazingly delicious. I used 2 tsp of yellow curry powder instead of turmeric and curry, quinoa instead of rice, and added the garbanzo beans and potatoes to the chicken. My family could not get enough and it all cooked together perfectly!
★★★★★
Sounds like a winner! I love the changes 🙂
I have the 8 qt duo plus 9 in 1. Would the liquid amounts be the same ?
For this recipe the amounts will remain the same!
Awesome! Thanks for replying so quickly!
Thanks for the recipe, I’m going to try tonight but wondered if there’s a reason for not adding the coconut milk in the beginning as well? Thanks!
★★★★★
It will curdle! I learned that the hard way.
Such a flavorful, easy recipe! Great introduction to Indian food.
I made this and it was really good! I appreciate all the tips you noted at the bottom, very helpful in answering questions I thought of. It was cool to cook rice t the same time! I added raw cauliflower with the potatoes and chicken. Then some frozen peas at the end and a small bag frozen stir fry blend.
★★★★★
So glad you liked it!
We made this exactly as you recommend and it was delicious. EVERYONE loved it including my kids!!! A win for sure!
NICE!!!
Do you have a video?
I’m sorry I don’t have a video of this particular recipe.
Love the flavor! Am a bit of a sissy about spices so I omitted the red pepper.. but next batch I will add half because it was too mild with none. Also I omitted the chickpeas and used cauliflower instead of potatoes but it cooked the cauliflower completely down, was hoping for whole stalks , suggestions? Also I added avocados at the end prior to serving…. de-licious!!!!! Thanks so much for sharing!
★★★★★
Sounds amazing! I would maybe just add the cauliflower after it has pressure cooked and use the saute setting.
Very tasty and popular with my family. Will increase the spices next time.
Glad you liked it 🙂
I’m very excited to try this recipe!! I have a power cooker though and am not aware of what the natural pressure release time is. Do you think I should add time and not let it release naturally?
Thank you!
Natural release just means you don’t move the valve to release the pressure. You just let the pot sit there until you can open it. Just do the same on the power pressure cooker 🙂
I would like to use brown basmati rice. Should I increase the cooking time or liquid?
The brown rice will take a lot longer to cook. This post indicates 22 minutes https://www.themamamaven.com/how-to-make-brown-basmati-rice-in-the-instant-pot/
I’d be nervous that the potatoes would be turned to mush if cooked that long. The chicken too…
If you could figure out a way to put the rice in the bottom of the pot and then put the chicken mixture in an oven safe dish on top of the rice that would probably work. I’m not sure a dish would fit all the potatoes and chicken though.
Can I double this recipe in my 6 qt instant pot duo, and would it affect my cooking time?
You can double it and keep the cooking time the same.
Really great. I have been trying to achieve the yellow curry taste that I get a restaurants for a while now. This isn’t quite that yet, but it is closer than my other attempts. Maybe it needs more of a curry taste, more thick, or creamy? I don’t entirely know. Maybe I’ll add some red curry paste next time. Still great, regardless. My husband loved it.
★★★★★
Maybe! I’d like to know your results.
I’ve bought yellow curry paste at the Asian grocery. You could try adding a tbsp or two of that to this recipe and a splash if fish sauce and I think you’d have something close to the restaurant version.
I made this today and it was excellent, Thank you for posting it. My husband thanked me for making it so you know it was good!!!
★★★★★
WIN!!! Thanks for sharing 🙂
This was delicious! I did not use potatoes and I used hominy instead of garbanzo beans since that was what I had on hand. The cauliflower pretty much dissolved. I think I would use a larger quantity next time and probably use frozen.
The flavor is so rich and lovely. The chicken came out incredibly tender. I loved having the rice done at the same time. This is a definite keeper!
★★★★★
Glad to hear you enjoyed it, Heather 🙂
can I make this in my 3 qt instant pot, will halving the recipe work? will be ussing chick peas, not potatoes
Yes, I believe that will work. Will you be making the rice at the same time?