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Instant Pot Thai Chicken Stew

Thai Chicken Stew, Instant Pot Recipe, Danielle Walker Recipe

Sometimes a warm comfort dish is just what our body, mind, and soul needs. Recipe creator Danielle Walker curated this delicious Instant Pot Thai Chicken Stew to be that comfort dish you may be needing. Not only is it absolutely scrumptious, but you can have this dish complete in under 30 minutes. 

Instant Pot Thai Chicken Stew

Recipe By: Danielle Walker |

Serves: 8
Prep Time: 12 min
Cook Time: 12 min
Total Time: 24 min

US Wellness Shopping List: Boneless Chicken Thighs


  • 3 pounds boneless chicken (thighs or breasts will work)
  • 1 medium yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 (13.5-ounce) can full-fat coconut milk
  • 1/3 cup tomato paste
  • 1/2 cup Thai red curry paste
  • 2 tablespoons fish sauce
  • 2 tablespoons coconut aminos
  • 2 teaspoons fresh lime juice
  • 2 teaspoons sea salt
  • 3/4 teaspoon ground ginger
  • 4 cups mixed vegetables (frozen or fresh)
  • fresh cilantro, for garnish
  • cauliflower rice, for serving


  1. Place the chicken, onion, garlic, in the bowl of an electric pressure cooker (such as an InstantPot).
  2. Pour in the coconut milk, tomato paste, curry paste, fish sauce, coconut aminos, lime juice, salt, and ginger and stir to coat the chicken.
  3. Secure the lid and set the machine to Meat/Stew for 15 minutes, or 30 minutes if using frozen chicken (or really large breasts like I had in the video). If using a different machine, use manual high pressure.
  4. When the timer sounds, release the pressure immediately and remove the chicken with tongs. Give it a rough chop then return it to the pot. Add the vegetables to the top. Reseal the lid and set the machine again for 2 minutes. Release the pressure and stir the vegetables into the sauce. Serve garnished with cilantro.

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Meet The Chef

Our thanks to Danielle Walker for this delightful recipe. Danielle is the author and photographer of the New York Times Best Selling cookbook series, Against all Grain. After being diagnosed with an autoimmune disease when she was 22 years old, Danielle realized that she needed to make dietary changes to end her suffering. She removed grains, lactose, and legumes from her diet, and started her blog to help others suffering from similar ailments continue to enjoy food. With her acquired culinary skills, love for food, and an equal love for journalism, she has become a source of hope for others suffering from all types of diseases or allergies.