Instant Pot Massaman Curry Chicken



Prep Time: 15 minutes
Cook Time: 5 minutes + pressure release
Total Time: 30 minutes
Servings: 8
Category: Main Dish

Notes After Making

If using ground meat, after sautéing and adding the other ingredients, cook under pressure for 1 minute and use quick release to meld the flavors.

Ingredients

Curry

  • 2 tablespoons (30mL/28g) olive oil
  • 2 lb (907g) boneless, skinless chicken breast, cut into cubes, or 2 lb (907g) ground meat
  • 1 medium red onion (about 120g), diced
  • 4 cloves garlic (about 12g), minced
  • 2 tablespoons (about 30g) squeeze ginger, or 2 inches (about 30g) fresh ginger, grated
  • 4 tablespoons (about 60g) Massaman curry paste
  • 2 teaspoons (4g) ground coriander
  • 1 teaspoon (2g) ground cumin
  • 2 cans 13.5–14 oz coconut milk (or 2 1/3 cups half and half and 1 cup sour cream)
  • 2 tablespoons (about 36g) Better Than Bouillon chicken base
  • 2 tablespoons (30mL/36g) fish sauce
  • 2 tablespoons (32g) tomato paste
  • 2 tablespoons (32g) creamy peanut butter
  • Salt, to taste

For Serving

  • ½ cup (about 60g) cashews or peanuts
  • 2 avocados (about 300g), diced
  • Juice of 2 limes (about 4 tablespoons/60mL)
  • Cooked rice, prepared separately
  • Garlic naan, prepared separately

Instructions

Prepare the Curry

  1. Set the Instant Pot to Sauté mode and add the olive oil.
  2. Season the chicken with salt. Add the cubed chicken and cook until lightly browned. If using ground meat, cook until browned and no longer pink, breaking it up as it cooks.
  3. Add the diced red onion, garlic, and ginger. Sauté for 2–3 minutes, until the onion begins to soften and the aromatics are fragrant.
  4. Add the Massaman curry paste, coriander, cumin, milk, chicken bouillon paste, fish sauce, tomato paste, and peanut butter. Stir well to combine.
  5. Turn off Sauté mode and secure the lid. Set to High Pressure for 5 minutes. Begin to prepare rice, if using. 
  6. When the cooking time is complete, allow the pressure to release naturally.

Serve

  1. Spoon the curry over freshly cooked rice or serve alongside warm garlic naan.
  2. Garnish with additional cashews, lime wedges, or fresh cilantro if desired.

Jessica’s Notes

Best Served With

  • Steamed jasmine or basmati rice.
  • Warm garlic naan.
  • A simple cucumber salad or fresh vegetables for a cool contrast.
  • Extra lime wedges for brightening the finished curry.

Wine Pairing

  • Riesling — A slightly off-dry Riesling complements the curry’s spice and creamy coconut base while adding refreshing acidity.
  • Gewürztraminer — Its aromatic, lightly sweet character pairs nicely with the ginger and warm spices.
  • Sauvignon Blanc — Its citrusy acidity provides a fresh contrast to the rich coconut and peanut flavors.
  • Dry Rosé — Its fruit-forward character works well with the savory chicken and aromatic curry without competing with the spices.

Prep Ahead

  • Chicken can be cubed up to 1 day ahead and refrigerated.
  • Onion can be diced, garlic minced, and ginger grated up to 1 day ahead.
  • Measure the curry paste, spices, Better Than Bouillon, fish sauce, tomato paste, and peanut butter ahead of time.
  • The entire curry can be cooked several hours ahead and gently reheated before adding the avocado, cashews, and lime juice.
  • Rice can be prepared ahead and refrigerated, then reheated when ready to serve.
  • Cashews can be measured ahead and kept covered at room temperature.
  • Dice the avocado shortly before serving to prevent browning.
  • Juice the limes shortly before finishing the dish.

Storage

  • Refrigerate leftover curry in an airtight container for up to 3–4 days.
  • Store leftover rice separately.
  • For best texture, add fresh avocado and cashews after reheating.

Freezer-Friendly

  • Freeze the curry without the avocado and cashews for up to 3 months.
  • Cool completely and transfer to airtight freezer-safe containers.
  • Thaw overnight in the refrigerator and reheat gently.
  • Add fresh avocado, cashews, and lime juice after reheating.

Reheating

  • Stovetop: Reheat gently over medium-low heat, adding a splash of water or coconut milk if the sauce has thickened.
  • Microwave: Heat individual portions at 50–70% power in 1-minute intervals, stirring between intervals.
  • Add fresh avocado, cashews, and lime juice after reheating.

Variations

  • Use ground chicken, turkey, or pork instead of cubed chicken breast.
  • Substitute chicken thighs for a richer, more tender option.
  • Add diced potatoes, carrots, or bell peppers.
  • Garnish with fresh cilantro, sliced green onions, toasted coconut, or additional crushed cashews.

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