Pressure Cooker Thai Chicken & Vegetables

Pressure Cooker Thai Chicken & Vegetables

Prep Time: 40 minutes | 4  Servings


  • 1 cup Canned Coconut Milk (full fat)
  • 1 cup Chicken Broth
  • Thai Red Curry Paste
  • 2 tbsp Coconut Aminos
  • 1 tbsp Ginger (fresh, minced)
  • 2 Garlic (clove, minced)
  • 1 lb Chicken Breast
  • 1 Red Bell Pepper (sliced)
  • 1/2 Yellow Onion (sliced)
  • 1 1/2 cups Green Beans
  • 1 cup Kale Leaves (chopped)


  1. In the pot of the pressure cooker whisk the coconut milk, chicken broth, red curry paste, coconut aminos, ginger and garlic together. Add the chicken and close the lid.
  2. Set to “sealing”, then press manual/pressure cooker and cook for 8 minutes on high pressure. Once it is done, release the pressure manually. Remove the lid carefully and transfer the cooked chicken to a plate.
  3. Turn the pressure cooker to sauté mode. Let the sauce reduce and thicken for 8 to 10 minutes, stirring frequently. Add the bell pepper, onion, green beans and kale to the sauce and cook for 3 to 5 minutes or until the vegetables are just tender.
  4. Meanwhile, chop the cooked chicken breast. Add the chicken to the pot with the cooked vegetables and stir to combine. Divide between plates and enjoy!


  • LEFTOVERS: Refrigerate in an airtight container for up to three days. Freeze in a storage bag for up to one month.
  • MORE FLAVOR: Add lime, cilantro or fish sauce. For a spicier dish, use more curry paste or add red pepper flakes or hot sauce. For a sweeter curry, add honey or coconut sugar.
  • SERVE IT WITH: Brown rice, jasmine rice, quinoa, cauliflower rice or naan.
  • NO CHICKEN BREAST: Use chicken thighs instead.
  • NO GREEN BEANS: Use another vegetable like snap peas pr broccoli.
  • NO KALE: Use spinach or book coy instead.


Nutrition: (Amount Per Serving)
  • Calories = 293
  • Fat = 14g
  • Saturated Fat = 11g
  • Trans Fat = 0g
  • Carbs = 12g
  • Fiber = 2g
  • Sugar = 6g
  • Protein = 28g
  • Cholesterol = 84mg
  • Sodium = 644mg
  • Vitamin A = 2978IU
  • Vitamin C = 49mg
  • Calcium = 48mg
  • Iron = 2mg