This curry chicken stir-fry comes together in almost no time at all! There’s no need to prep or plan, simply toss all of these ingredients into your Instant Pot Pressure Cooker and dinner is on the table in no time.
An hour ago the chicken in this photo was a frozen hunk in my freezer. I call my Instant Pot Pressure Cooker, the procrastinators dream because that’s exactly what it is.
Slow cookers require planning and careful time consideration but with a pressure cooker, you don’t even have to take the chicken out of the freezer! The Instant Pot will take care of all of that for you. I used to think that making healthy meals wasn’t practical because they required so much time. But really, it’s just the planning ahead that I struggle with.
So, how can we put dinner on the table at the last second without much forethought?
Simple. Keep a few staple ingredients stocked in your freezer and pantry, find 4 or 5 different recipes that you love that require those same ingredients, and you’ll have a multitude of meals you can throw together in a moments notice.
This Curry Chicken Stir-Fry comes together in a flash with frozen chicken, frozen vegetables, a can of coconut milk, curry paste, and a few spices.
Simple. Easy. Fast. Delicious.
Don’t worry about this dish being too spicy, it is kid and Grandma approved! My kids love to have theirs over rice.
If you make this recipe please share a link to the recipe online and tag me (@instantloss)! I love to see what you are cooking up in your kitchen!
For other amazing Instant Pot recipes, pick up a copy of one of my cookbooks at your local bookseller! The Instant Loss Cookbook tells the story of how I lost 125 pounds in one year, just eating real food at home! Our second cookbook, Instant Loss Eat Real, Lose Weight just hit stores and is a National Best Seller! It focuses on how to ditch the diet mindset, heal unhealthy habits, and repair your relationship with food! Packed full of 125 NEW recipes, it is a must have for every healthy cook!
For more awesome Instant Pot recipes, click here!
Curry Chicken Stir-Fry
Ingredients
- 1 pound bonless skinless chicken breasts
- 1/2 large yellow onion, thinly sliced
- 1 13.5 ounce can full fat coconut milk
- 4 ounces red curry paste, I use Thai Kitchen brand
- 2 tablespoons coconut aminos or low sodium soy sauce
- 1 tablespoon red boat fish sauce
- 1 teaspoon ground ginger
- 1/2 teaspoon fine ground sea salt
- 1/4 teaspoon ground black pepper
- 6 cups frozen stir-fry vegetable blend
Instructions
-
In an electric pressure cooker combine the chicken breasts, onions, coconut milk, curry paste, coconut aminos, fish sauce, ginger, sea salt, and black pepper and stir with a spoon.
-
Place the lid on the pressure cooker. Make sure the vent valve is in the SEALING position. Select the MANUAL/PRESSURE COOK function and HIGH PRESSURE. Use the +/- buttons until the display reads 30 minutes.
-
When the cooker beeps to let you know it's finished, wait until the display panel reads, LO: 05. Switch the vent valve from the SEALING to the VENTING position, use caution while the steam escapes, it's hot.
-
Carefully remove the chicken breasts from the pot and set on a cutting board. Stir in the stir-fry vegetables, the residual heat should cook them. Select the sauté function to warm them further, if needed. Cut the chicken breasts into cubes and stir back into the vegetable curry mixture.
-
Serve warm.
Recipe Notes
If using frozen chicken breasts, cook for 40 minutes.
I can‘t wait to make this! One question – I absolutely despise fish sauce – can I leave it out or substitute something? I know it won‘t taste the same without it, but I‘d like to use something else to come close to it. Thanks for all of your recipes – love them all!
I didn’t add Fish Sauce (because I don’t like it either)…And it came out AMAZING!!!! My family loved it!
Awesome! I’ll be making this recipe this week then and will leave it out. Thanks!
Thank you SO much for this recipe! I tweaked it a bit as I had frozen shrimp and bay scallops. I cooked for 20 minutes, which could have been even less, and served over rice. It was great! Thank you Brittany!
Is the time correct at 30 minutes? Other recipes I have used are 10 minutes for cubed chicken breast and 15 minutes for shredded from thawed chicken.
Yes that is the current time, part of the reason the cook time is so long is to infuse the chicken with the flavor. You can cook it for a shorter amount of time but it will not be as flavorful!
We loved this! Thank you so much for another amazing recipe!
Just had this over cauliflower rice and it was delicious! And SO easy! Thank you!
Thank you for another awesome recipe!