Instant Pot Yellow Curry Chicken with Noodles
Serves 6
5 mins prep
15 mins cook
20 mins total
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!
0 servings
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.
