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Instant Pot Panang Curry Recipe: Flavorful & Fast Instant Pot Panang Curry Recipe: Flavorful & Fast


Instant Pot Panang Curry Recipe: Flavorful & Fast

Written by: Emily Smith

This Instant Pot Panang Curry is my go-to comfort food. It's a flavorful blend of tender chicken, creamy coconut milk, and aromatic spices. Quick, easy, and oh-so-delicious!

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Let me share my go-to instant pot recipe that'll transport your taste buds straight to Thailand. This panang curry bursts with aromatic flavors, creamy coconut milk, and tender chicken. I stumbled upon this dish during my travels and couldn't resist recreating it at home. Now, I whip up this mouthwatering meal in no time, thanks to my trusty pressure cooker. Get ready for a quick, easy, and absolutely delicious dinner that'll have everyone asking for seconds!

Ingredients for Panang Curry in the Instant Pot

  • Chicken: Adds protein and flavor to the dish, absorbing the rich coconut milk. Essential for a hearty and satisfying curry.
  • Coconut milk: Provides a creamy base and balances the spicy curry paste. Infuses richness and depth of flavor to the dish.
  • Panang curry paste: The heart of the dish, lending complex flavors of lemongrass, galangal, and spices. Adds depth and authenticity.
  • Red bell pepper: Adds sweetness and crunch, complementing the rich curry. Provides a pop of color and freshness to the dish.
  • Onion: Adds savory depth and texture to the curry. Enhances the overall flavor profile and complements other ingredients.
  • Fish sauce: Adds umami depth and saltiness to the curry. Enhances the overall savory flavor and balances the sweetness.
  • Brown sugar: Balances the heat and acidity, adding a touch of sweetness. Rounds out the flavors and enhances the overall taste.
  • Vegetable oil: Used for sautéing and cooking the curry paste. Helps distribute flavors and prevents sticking.

Essential Tools for Making This Curry Recipe

  • Instant Pot: Essential for pressure cooking the curry quickly while infusing flavors into the dish effectively.
  • Spatula: Needed for stirring and sautéing ingredients evenly in the Instant Pot to prevent sticking and ensure even cooking.
  • Knife: Used for slicing the chicken and vegetables to the desired size for the curry recipe.
  • Cutting board: Provides a stable surface for chopping ingredients safely and efficiently before cooking.

Instant Pot Panang Curry Recipe: Flavorful & Fast

This Instant Pot Panang Curry is a quick and flavorful dish that combines tender chicken with a rich, creamy coconut milk base, and vibrant vegetables. Perfect for a weeknight dinner!
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course
Cuisine Thai
Servings 4 people
Calories 420 kcal


  • Instant Pot
  • Knife
  • Cutting board
  • Spatula


Main Ingredients

  • 1 lb chicken sliced
  • 1 can coconut milk 14 oz
  • 3 tbsp Panang curry paste
  • 1 red bell pepper sliced
  • 1 onion sliced
  • 2 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 tbsp vegetable oil
  • Fresh basil leaves for garnish


  • Set the Instant Pot to sauté mode and heat vegetable oil.
  • Add Panang curry paste and cook for 1 minute until fragrant.
  • Add chicken and cook until browned.
  • Stir in coconut milk, fish sauce, and brown sugar.
  • Add bell pepper and onion.
  • Close the Instant Pot lid and set to high pressure for 5 minutes.
  • Quick release the pressure and open the lid.
  • Serve the Panang curry over rice, garnished with fresh basil leaves.


Feel free to adjust the amount of curry paste to your taste. You can also add other vegetables like carrots or peas for extra nutrition.

Nutrition value:

Calories: 420kcalCarbohydrates: 10gProtein: 25gFat: 30gSaturated Fat: 20gCholesterol: 70mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 5gVitamin A: 200IUVitamin C: 30mgCalcium: 60mgIron: 3mg


Keyword Instant Pot, Panang Curry, Thai Cuisine
Tried this recipe?Let us know how it was!

Tips for Making Panang Curry Ahead of Time and Freezing

Make Ahead Instructions

  • Cook the panang curry as directed in the recipe.
  • Let the curry cool to room temperature.
  • Store in an airtight container in the refrigerator for up to 3 days.

Freezing Instructions

  • Cook the panang curry as directed in the recipe.
  • Allow the curry to cool completely.
  • Transfer to a freezer-safe container or bag, leaving room for expansion.
  • Freeze for up to 3 months.
  • Thaw overnight in the refrigerator before reheating.

Panang curry is a Thai dish with a sweeter and milder flavor compared to other Thai curries like green or red curry. It gets its rich taste from the addition of peanuts or peanut butter, giving it a unique and delicious twist.

Common Questions About Making Instant Pot Panang Curry

Can I use beef instead of chicken in this Panang Curry recipe?
Yes, you can substitute beef for chicken in this recipe. Just make sure to adjust the cooking time accordingly as beef may take longer to cook than chicken.
How spicy is Panang Curry?
Panang Curry is typically milder compared to other Thai curries like red or green curry. The level of spiciness can vary depending on the brand of curry paste you use.
Can I make Panang Curry vegetarian?
Absolutely! You can make a delicious vegetarian version of Panang Curry by using tofu or a mix of vegetables like bell peppers, broccoli, and snap peas.
Is Panang Curry gluten-free?
Panang Curry can be gluten-free if you use a gluten-free Panang curry paste and ensure that all other ingredients are free from gluten contamination.
Can I freeze leftover Panang Curry?
Yes, you can freeze leftover Panang Curry. Just store it in an airtight container and it should keep well in the freezer for up to 2-3 months.

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