clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
White bowl with black rim full of instant pot thai green curry with rice serrano peppers, red bell pepper, and limes on a gray backdrop with serrano peppers and limes in the background

Instant Pot Thai Green Curry Bowls

  • Author: Katelyn
  • Total Time: 40 minutes
  • Yield: 4 servings 1x


Spicy Thai green curry bowls sweetened with coconut milk and cooked quickly in your instant pot. Spice up your weeknight routine with this fast, simple dish featuring marinated chicken thighs, sliced bell peppers and jasmine rice. 


  • 1.52 lbs boneless skinless chicken thighs, cut into bite sized cubes
  • 14 ounce jar of Thai green curry paste
  • juice from 1 lime
  • 5 cloves of garlic, sliced 
  • 2 long, skinny green or red chile peppers (I used serranos), seeds removed and thinly sliced into tiny rounds
  • 3 tablespoons peanut oil (grapeseed, vegetable or canola oil will work as well)
  • 1 medium yellow onion, small diced
  • 2 red bell peppers, sliced into thin strips
  • 2 teaspoons kosher salt
  • 1 cup canned coconut milk 
  • 1/2 cup water 
  • 1 tablespoon sriracha 
  • 2 teaspoons fish sauce
  • 1 1/2 cups jasmine rice, rinsed and drained


  • Thai basil (regular is fine if you can’t find thai basil)
  • Sriracha for extra heat if desired!


  1. In a medium sized bowl, combine the chicken, curry paste, lime juice, garlic, and chile peppers, and allow to marinate while you prepare the rest of the dish. 
    cut thicken thigh pieces marinating in sliced garlic and green curry paste in a stainless steal bowl with metal spoon
  2. Turn your instant pot to the sauté function and add your cooking oil.
  3. When the oil is hot (shimmering), add the onion, bell pepper, and kosher salt, and cook until softened 5-7 minutes.
    sliced bell pepper and diced onion sauteéing in a blue instant pot with a wooden spoon
  4. Add the marinated chicken and cook for 1 to 2 minutes until the curry paste becomes aromatic.
    Thai green curry bowl cooking in blue instant pot with wooden spoon
  5. Turn off the instant pot, add the coconut milk, water, sriracha and fish sauce. Stir everything to combine.
    Thai green curry bowl cooking in blue instant pot with wooden spoon
  6. Add the jasmine rice on top (DO NOT STIR). Spread it with the back of a large spoon in an even layer. You can press it down gently into the liquid but you want it to remain at the top.
    Thai green curry bowl cooking in blue instant pot with wooden spoon
  7. Cover your instant pot with the lid making sure the valve is set to the sealed position. Cook on high pressure for 5 minutes.
  8. When finished, allow it to rest for 5 minutes, then release the steam manually, remove the lid and, stir everything up. 
  9. Allow to rest and cool with the lid off for 5 to 10 minutes. 
  10. Garnish with chopped Thai basil and sriracha if desired (check the heat level first) and enjoy!


If you are nervous about the heat level, use one chile instead of two and add your sriracha at the end to taste!

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Mains
  • Method: Instant Pot
  • Cuisine: Thai-American

Keywords: Thai, curry, rice, chicken, instant pot

Recipe Card powered byTasty Recipes
%d bloggers like this: