4.15 from 28 votes
Thai Chicken Massaman Curry - Instant Pot
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

Tender chicken and potatoes cooked in a spicy, nutty Thai curry served with fragrant jasmine rice 

Course: Entree
Cuisine: Thai
Keyword: thai curry
Servings: 4
Calories: 604 kcal
Author: Archana
Pot in Pot Rice:
  • 1 cup Jasmine Rice rinsed and drained
  • 1 cup water
  • 1 teaspoon kosher salt
  1. Add Jasmine rice, water and salt to a stainless steel bowl and keep aside.

    Separate the coconut cream and watery portion of the coconut milk and keep aside.

  2. Turn the Instant Pot to Saute mode and heat oil. Add the massaman curry paste and saute for 10 to 15 seconds.
  3. Add chicken and mix well with the curry paste. Add potatoes, onions, cashews, fish sauce, brown sugar and salt. Add 1/2 cup of the separated water from the coconut milk and stir everything well.

  4. Carefully place the tall trivet inside the Instant Pot. Place the prepared rice bowl on the trivet.
  5. Close the Instant Pot lid with pressure value to sealing. Cook on manual/pressure cook (Hi) for 5 mins followed by 10 minute natural pressure release.
  6. Open the Instant Pot, take out the rice bowl and trivet using heat resistant mitts.
  7. Stir in the reserved coconut cream. Set the Instant Pot to Saute mode and bring the curry to a gentle boil.

  8. Enjoy hot over steamed jasmine rice.

Recipe Video

Recipe Notes


Keep the coconut milk can refrigerated for a couple of hours which helps separate the cream from the watery portion

Nutrition Facts
Thai Chicken Massaman Curry - Instant Pot
Amount Per Serving
Calories 604 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 12g75%
Cholesterol 108mg36%
Sodium 1613mg70%
Potassium 1118mg32%
Carbohydrates 54g18%
Fiber 2g8%
Sugar 3g3%
Protein 43g86%
Vitamin A 90IU2%
Vitamin C 7.7mg9%
Calcium 48mg5%
Iron 3.9mg22%
* Percent Daily Values are based on a 2000 calorie diet.