Go Back
+ servings
Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
Print Recipe Pin Recipe
4.41 from 44 votes

Thai Chicken Massaman Curry - Instant Pot

Tender chicken and potatoes cooked in a spicy, nutty Thai curry served with fragrant jasmine rice 
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Entree
Cuisine: Thai
Servings: 4
Calories: 604kcal


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. Cook on manual/pressure cook (Hi) for 5 mins followed by 10 minute natural pressure release.
  • Open the Instant Pot, take out the rice bowl and trivet using heat resistant mitts.
  • 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.



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


Calories: 604kcal | Carbohydrates: 54g | Protein: 43g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 108mg | Sodium: 1613mg | Potassium: 1118mg | Fiber: 2g | Sugar: 3g | Vitamin A: 90IU | Vitamin C: 7.7mg | Calcium: 48mg | Iron: 3.9mg
Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry