Instant Pot Yellow Curry Chicken with Noodles
There’s just something about tender chicken simmered in a creamy coconut sauce with plenty of veggies that makes dinner feel cozy and satisfying. I usually serve curry with rice - it’s classic, comforting, and always works. But this time, I decided to switch things up and try it with noodles, and honestly, I might be hooked. I bet you will be hooked too!
Servings 6 servings
Ingredients
- 1 ½ lbs boneless skinless chicken thighs (about 6)
- 1 bottle Trader Joe’s Yellow Curry Sauce
- ½ cup coconut milk for creaminess
- 1 medium sweet potato peeled and cubed
- 1 cup baby carrots or 1 whole carrot, sliced
- 1 cup broccoli florets
- Salt & pepper to taste
- Wheat noodles or your noodle of choice
- Cilantro and lime wedges optional for serving
Instructions
- Load the Instant Pot: Add chicken thighs, Trader Joe’s Yellow Curry Sauce, coconut milk, sweet potatoes, and carrots. Stir gently to coat everything.
- Pressure Cook: Lock the lid, set valve to sealing, and cook on High Pressure for 10 minutes.
- Allow a 5-minute natural release, then quick release the rest.
- Stir in broccoli and set to Sauté mode for 3–4 minutes until just tender.
- Serve: Taste and adjust seasoning with salt, pepper, or a squeeze of lime.
- Spoon curry chicken over your noodles of choice. Garnish with cilantro if desired.