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Instant Pot Thai Chicken is perfect over rice or pad Thai noodles.

Instant Pot Thai Chicken

Instant Pot Thai chicken is an easy way to make delicious shredded chicken perfect for serving with pad Thai or over rice. This quick and easy Thai coconut chicken will spice up your dinners any night!
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Prep Time: 5 minutes
Cook Time: 16 minutes
Additional Time: 10 minutes
Total Time: 31 minutes
Course: Instant Pot
Cuisine: American, Asian
Keyword: Instant Pot Thai chicken, Thai chicken
Servings: 4 servings
Calories: 75kcal
Author: Jenna Fletcher

Ingredients

  • ½ cup coconut milk canned, full fat
  • ½ cup fire-roasted tomatoes canned
  • 1 small red onion diced, reserve some to garnish at the end
  • 1 Tablespoon low-sodium soy sauce
  • ½ Tablespoon red curry paste
  • 2 garlic cloves minced
  • ½ lime juiced
  • 2 6-8oz chicken breasts (frozen)

Instructions

  • Add all the ingredients to the Instant Pot except for the chicken. Stir together in the inner liner of the Instant Pot.
  • Add the chicken breasts to the Pot.
  • Secure the lid on the pot and set the valve to seal.
  • Pressure cook on high pressure for 11 minutes. When the Pot beeps, do a natural release for 5 minutes. After 5 minutes, quick release the remaining pressure..
  • Once the chicken is done cooking, open the lid and shred the chicken. Stir to combine the sauce and the shredded chicken.
  • Serve and enjoy!

Notes

see post for notes

Nutrition

Serving: 1g | Calories: 75kcal | Carbohydrates: 5g | Protein: 2g | Fat: 6g | Saturated Fat: 5g | Sodium: 214mg | Fiber: 1g | Sugar: 2g
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