Three reasons you’ll love this instant pot Vietnamese chicken curry version:
- easy, but still delicious dinner,
- comfort food on rainy days, and
- restaurant-style but at home!
There are more reasons to love this curry recipe. It is so flavorful and comforting. With this gloomy weather (it’s been raining all week), among us, all I wanted to do is enjoy and bowl of curry with some baguette on the side.
What is the difference between Vietnamese curry and other curries? Vietnamese curry usually serves with baguette, with rice noodles and sometimes over rice. Vietnamese curry usually use whole chicken and has taro. Madras curry is also added with lemongrass and coconut milk. Instead of water, whole milk can be a substitute as a base.
This instant pot version makes curry possible on a busy week nights. Just a few extra steps and you’ll have a pot of Vietnamese style curry to enjoy for the rest of the week.
Few notes on this recipe:
- We fry the vegetables on the stovetop first. This step is critical because it prevents the potatoes from getting too mushy when added to the curry.
- Use good coconut milk because the coconut milk can make or break the dish; we add it last, just right before serving and let it sauté for a few minutes in the pot.
Put this instant pot dish on your effortless weekend project and you won’t be disappointed. You’ll love the tendered chicken and vegetables, the complex spices and creamy coconut milk.
The resulting curry is so hearty, warming, and satisfying that you want to eat it all week.
Asian food without leaving the house? Win-win!
Instant Pot Vietnamese Chicken Curry (Cari Ga)
Instant Pot Vietnamese Chicken Curry – tendered chicken with potatoes, carrots and taro pieces, soaking in an ocean of coconut milk. Simple, time savings and still delicious.
Ingredients
For the chicken marinate
- 3 lbs about 2 thighs, 1 large chicken breast and 4 chicken drumstick cut into large pieces
- 1 1/2 tablespoon madras curry powder
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon chicken stock powder
- 1 teaspoon paprika (optional)
- 3 tablespoon vegetable oil
- 3 cloves garlic
- 2 tablespoons minced lemongrass
- 2 tablespoons minced shallot
For the pot
- 3 stalk lemongrass ( cut into 2 inch pieces)
- 1 medium onion (chopped)
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 3 cups chicken broth
- 2 cups coconut water
- 3 bay leaves
- 1 can (13.5 oz) coconut milk
Vegetables:
- 1 large potato (chopped into 1 inch chunks)
- 1 medium taro root (chopped)
- 2 medium carrots (chopped into 1 inch chunks)
- 1/2 teaspoon madras curry powder
- 1/2 teaspoon kosher salt
- 1 tablespoon vegetable oil
Servings:
- lemon wedges
- salt & pepper
- french baguette or rice
Instructions
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Marinate the chicken: Combine chicken, curry powder, onion powder, garlic powder, salt, chicken stock and paprika. Let marinate for 15 to 30 minutes.
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Prepare vegetables: Peel and chop the potatoes and carrots. Soak the potato and taro cubes in water. Drain well.
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On the instant pot, select saute setting and let it get hot. Once hot, add in vegetable oil, garlic, shallot, lemongrass and saute until fragrant. Add in chicken pieces, cook until brown on both sides. It might takes about 3 to 5 minutes.
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Add in chopped onion, fish sauce, sugar, bay leaves, lemongrass stalk, broth, coconut water. Cover and set the isntant pot on "Meat-stew" setting for 20 minutes at normal pressure.
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Prepare the vegetables: In a heavy bottom skillet over high heat, add in carrots and fry for 3 minutes until brown on both sides. Add in potatoes, then taro pieces. Sprinkles the mixture with salt, curry powder. Cook on high heat for 3 minutes. This step is critical in preventing the vegetables from getting too mushy in the pot.
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Once the instant pot is done, quicky release the pressure. Add in carrots, potatoes and taro cubes. Set IP to normal pressure for 4 minutes. After 4 minutes, release the pressure immediately.
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Add in the coconut milk. Stir well to combine. Press the saute button and let it cook for another 3 to 4 minutes. Season to taste.
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Serve with baguette or over rice. Enjoy!
I made this last night and it was DELISH and TASTY!
So glad you love it. Thanks for letting me know Kimberly!!
I have never seen or heard of this delicious looking food. I sure wish I could grab a bowl off the internet and taste it right now, it sure is making me hungry!
Thanks Claudia!! It’s totally comfort food and very delicious!!
I’m a huge curry fan and eat it almost everyday. I love to try variations of curry each day and this Vietnamese chicken curry looks perfect. thanks for sharing this amazing curry recipe, saving it to try later.
Thanks so much Jyothi! xoxo
I had no idea there was a difference between Vietnamese and Thai curry, this looks so fresh and full of flavor! Is this super spicy or can it be adjusted just as with Thai curry?
It’s not as spicy as Thai curry Julie. Hope you enjoy!
I love cooking with an electric pressure cooker. I love the speed and flavor, I prepare meals with one 3-5 times a week now at a minimum.
Any new instant pot recipe i find excites me. Vietnamese Asian flavored curry looks like an ultimate comfort food for me, delicious!
Thanks Tatiana
We love trying new and different cuisines. This chicken soup sounds so full of flavor. We don’t have an Instant Pot but I do have a wonderful Dutch Oven that will work perfectly. Can’t wait to try it.
Thank you Marisa
I do love a good curry – even better if I can cut the time down and use the instant pot!
Definitely. Thanks Kylee!!
We love curry dishes in our family, this one looks delicious. I’ll have to add it to our meal plan next week.
Thanks Alexis! So glad to hear you’ll give it a try.
I JUST got a pressure cooker and have been bookmarking recipes like crazy so I am excited to stumble upon this delicious looking curry! We love to do curries but often only on the weekends since it used to take so much time to build the flavours, Really looking forward to getting the hang of this 🙂
Thank you Melissa! I hope you’ll like it!