Make the most flavorful chicken with this Instant Pot Thai Chicken recipe. You can prepare it with minimal ingredients in the Instant Pot for a quick and delicious meal.
I love chicken because it is so versatile and you can flavor it in so many ways. Garlic brown sugar chicken, Italian chicken, and BBQ chicken are some flavor combinations that make great dinner time meals. Why not try a new taste? This shredded Thai chicken will quickly become a family favorite.
What Is Thai Chicken?
Thai Chicken is a type of chicken prepared with flavor Thai-style ingredients, including coconut milk, red curry paste, and fire-roasted tomatoes. These ingredients make the chicken juicer and give it a unique taste that is undeniably good.
It is the perfect meat to serve over a bed of rice, but that is not the only side dish you can make with it. The chicken is versatile enough to go with a variety of wholesome sides.
Shredded Thai Chicken Ingredients
When preparing the Shredded Thai Chicken, it is important to have the right ingredients. You will need:
- coconut milk
- fire-roasted tomatoes
- red onion
- soy sauce
- red curry paste
- garlic cloves
- chicken breasts
Coconut Milk. Use canned coconut milk at full fat for this recipe.
Fire-Roasted Tomatoes. Make sure to get fire-roasted tomatoes instead of original diced tomatoes. These add a bunch of flavor to this dish.
Small Red Onion. Slice and dice your red onion into small pieces.
Soy Sauce. Use low-sodium soy sauce to lower the sodium levels in this dish. You can also use coconut animos if you want to keep it gluten free.
Lime. You need the juice of 1/2 a lime here. You can also use 2 tablespoons lime juice from the container as a substitute.
Red curry paste. This can be found in the Asian aisle at the grocery store. It adds a great depth of flavor to this chicken recipe.
Chicken breasts – Two large, frozen, chicken breasts are what you need here. You can use fresh chicken Check this post on how to cook chicken breasts for time adjustments.
Besides these ingredients, you will need your Instant Pot, spatula and measuring cups and spoons.
How to Make Thai Chicken in the Instant Pot
When you are ready to make the Instant Pot Thai Chicken –
Step 1. Create the sauce – Add all your ingredients to your Instant Pot, with the exception of the chicken. Stir the ingredients together.
Step 2. Add your chicken breasts on top.
Step 3. Cook – Put the lid on the Instant Pot, seal your valve, and leave it on the high pressure setting for about 11 minutes.
Step 4. Release – Once the time passes, you can do the natural release for at least five minutes.
Step 5. Shred and combine – Remove the lid to your Instant Pot, grab your chicken, and shred it into pieces. Once you shred it, you can put it back in the Instant Pot and mix it with all the other ingredients.
Step 6. Serve it immediately with some of your favorite sides, such as traditional rice, cauliflower rice, or a baked potato. The chicken also tastes good when added to lettuce wraps.
How to make in the Crock Pot
Want to make this delicious Thai chicken in your slow cooker? It’s just as easy! Follow the steps below to make this easy chicken recipe –
- Place your thawed chicken in the bottom of your Crock Pot.
- Pour over the rest of the ingredients.
- Stir to combine.
- Cook for 4-6 hours on low or 2-4 hours on high.
- Shred the chicken.
- Stir the chicken back into the sauce.
- Serve and garnish with red onion and a pinch of oregano.
Is Thai chicken spicy?
This chicken recipe has a bit of spice to it, but it’s not overly spicy. You can reduce your spice but using plain diced tomatoes and reducing the red curry paste to half.
What is the cooking time for thawed chicken?
Set to high pressure and cook for 8 minutes. When done, do a natural release for 10 minutes.
How to Store Leftovers
Store any leftovers in an airtight container. You can use a glass or plastic food storage container. Put your leftovers in the fridge, where they will stay fresh for three days. You can reheat the chicken in the microwave to get it hot after removing it from your fridge.
Can I Freeze It?
Yes. You can put your leftovers in an airtight container and keep the chicken frozen for a maximum of three months. When you need to defrost it, place the container full of chicken in the refrigerator overnight and allow it to naturally defrost for several hours.
Other Instant Pot Chicken Recipes to Try
After preparing this delicious Instant Pot Thai Chicken recipe, you may be interested in trying other chicken recipes that you can prepare in your Instant Pot. Check out some of these tasty options:
- Instant Pot Chicken Parmesan
- Instant Pot French Onion Chicken
- Instant Pot Chicken and Dumplings
- Chicken Carnitas Bowl
- ½ cup coconut milk (canned, full fat)
- ½ cup fire-roasted tomatoes (canned)
- 1 small red onion, diced, reserve some to garnish at the end
- 1 Tablespoon low-sodium soy sauce
- ½ Tablespoon red curry paste
- 2 garlic cloves, minced
- ½ lime, juiced
- 2 (6-8oz) chicken breasts (frozen)
- Add all ingredients except for the chicken to the instant pot. Stir to combine.
- Add chicken breasts.
- Close the lid and seal the valve. Set to high pressure and cook for 11 minutes. When done, do a natural release for 5 minutes.
- When done, shred the chicken & place it back in the instant pot. Stir to combine the sauce and shredded chicken.
- Serve over rice, baked potatoes, sweet potatoes, lettuce wraps, or cauliflower rice.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 75Total Fat: 6gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 214mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 2g
Like this recipe? Made it for dinner? Be sure to leave a rating so others can try it! You can also pin it for later!