Pressure Cooker Green Curry

Pressure cooker green curry with chicken and vegetables is quick and easy to make! This flavor-packed dinner recipe is easy to adapt and requires no more than 30 minutes to prepare.

This post is sponsored by Crock-Pot®.

Pressure Cooker Green Curry

Thai food is arguably my favorite comfort food, and I thoroughly enjoy making it at home! If you have followed some of my other curry recipes, you know that while I do adore creating my own spice blends for Thai curry, I am also partial to keeping it simply by using curry paste. 

I find a simple combination of coconut milk, ginger, curry paste, any animal protein I’m craving and seasonal vegetables make for a belly-warming, ultra satisfying curry that is both made on-the-cheap and also very healthful! 

When I get a wild hair, I also enjoy throwing in fresh basil and some fish sauce for added flavor.

In addition to the fact that this green curry turns out tasting remarkable, it is so quick to prepare in the pressure cooker!

Pressure Cooker Green Curry

Indeed, this recipe requires less than 30 minutes to prepare from start-to-finish! You can whip it up any evening after work or use it as meal prep for the week.

I use my 10 QT Crock-Pot Express Easy Steam Release Pressure Cooker to make this recipe, which is completely goof-proof. Because the pressure cooker holds so much, you can easily double, triple, quadruple this recipe and throw a feast! Truly, if you haven’t tried your hand at the art of pressure cooking, I can assure you it is easy and not at all intimidating.

Pressure Cooker Green Curry

Let’s hop to it!

How to Make Pressure Cooker Green Curry:

Begin by browning the chicken. To do so, plug in the pressure cooker and press “Saute.” Add the avocado oil and the chopped chicken. Cook stirring occasionally, until chicken has browned and is nearly cooked through, about 3 to 5 minutes.

Pressure Cooker Green Curry

While the chicken is browning, prepare the green curry sauce by adding the coconut milk, green curry paste, basil, ginger, and sea salt to a blender. Blend until completely smooth.

Add the green curry sauce to the pressure cooker, along with the chopped vegetables. Stir until everything is well-combined, then secure the lid on the pressure cooker. Press “Manual Pressure” and set the time for 8 minutes. Keep the vent sealed.

Pressure Cooker Green Curry

Once the pressure cooker has finished its course, manually release the pressure.

Serve curry with choice of white rice, brown rice, or cauliflower rice.

Pressure Cooker Green Curry

Recipe Adaptations:

  • Swap out any of the vegetables for your favorite veggies. Cauliflower, butternut squash, and/or sweet potato would be great!
  • Make it AIP by omitting the red bell pepper. Instead of blending the coconut milk with the green curry paste, blend it with 1 cup fresh basil.
  • Swap out the green curry paste for red curry paste or 1.5 tablespoons yellow curry powder in order to made red or yellow curry. You can also use panang curry paste!

You May Also Love:

  •     One-Skillet Ground Turkey Thai Curry with Rice
  •     AIP Salmon Curry
  •     Thai Paleo Panang Curry
  •     30-Minute Chicken Green Curry
  •     Chicken Massaman Curry

Be sure to check out Crock-Pot products at your local Target and Target.com.

Enjoy this better-than-takeout green curry in a hurry!

Pressure Cooker Green Curry

Pressure Cooker Thai Green Curry

An easy green curry recipe made quickly in a pressure cooker

Print

  • 1
    Tbsp
    avocado oil
  • 1 1/2
    lbs
    boneless chicken thighs
    chopped
  • 1
    (15-ounce) can
    coconut milk
  • 1
    Tbsp
    fish sauce
    optional
  • 2
    Tbsp
    green curry paste
  • 1/4
    cup
    fresh basil
  • 1
    (1-inch) nub
    fresh ginger
    peeled and grated
  • 1/2
    tsp
    sea salt
  • 1/2
    red bell pepper
    cored and chopped
  • 1
    yellow squash
    chopped
  • 1
    crown
    broccoli
    chopped
  • 2
    large
    carrots
    peeled and chopped
  1. Plug in the pressure cooker and press “Sauté.” Add the avocado oil and the chopped chicken. Cook stirring occasionally, until chicken has browned and is nearly cooked through, about 3 to 5 minutes.

  2. While the chicken is browning, chop the vegetables and set aside.

  3. Prepare the green curry sauce by adding the coconut milk, green curry paste, basil, ginger, and sea salt to a blender. Blend until completely smooth.

  4. Add the green curry sauce to the pressure cooker, along with the chopped vegetables. Stir until everything is well-combined, then secure the lid on the pressure cooker. Press “Manual Pressure” and set the time for 8 minutes. Keep the vent sealed.

  5. Once the pressure cooker has finished its course, manually release the pressure.

  6. Serve curry with choice of white rice, brown rice, or cauliflower rice.

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Pressure Cooker Green Curry