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Thai Massaman Chicken Curry in a white bowl with sliced lime on the side
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4.44 from 48 votes

Instant Pot Chicken Massaman Curry

Tender chicken and potatoes cooked in a spicy, nutty Thai curry served with fragrant jasmine rice 
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Entree
Cuisine: Thai
Servings: 4
Calories: 681kcal


Pot in Pot Rice

  • 1 cup Jasmine Rice rinsed and drained
  • 1 cup water
  • 1 teaspoon kosher salt


  • 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.
  • Turn the Instant Pot to Saute mode and heat oil. Add the massaman curry paste and saute for 10 to 15 seconds.
  • Add chicken and mix well with the curry paste. Add potatoes, onions, cashews, fish sauce, brown sugar and salt. Add ½ cup of the separated water from the coconut milk and stir everything well.
  • Carefully place the tall trivet inside the Instant Pot. Place the prepared rice bowl on the trivet.
  • Close the Instant Pot lid with pressure value to sealing. Pressure Cook(Hi) for 5 minutes followed by 10 minute natural pressure release.
  • Open the Instant Pot. Using heat resistant mitts, take out the rice bowl and trivet.
  • Stir in the reserved coconut cream. Set the Instant Pot to Saute mode and bring the curry to a gentle boil.
  • Enjoy hot over steamed jasmine rice.



  1. Keep the coconut milk can refrigerated for a couple of hours which helps separate the cream from the watery portion. You can also freeze the can while you prep the remaining ingredients. Once the coconut milk is cold, the cream rises up and making it easy to separate from the coconut water.


Calories: 681kcal | Carbohydrates: 48g | Protein: 43g | Fat: 35g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 109mg | Sodium: 1500mg | Potassium: 1041mg | Fiber: 4g | Sugar: 6g | Vitamin A: 91IU | Vitamin C: 7mg | Calcium: 51mg | Iron: 3mg
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