↑
  • Recipes by Type
    • Recipe Index (Search)
    • All Recipes
    • Restaurant Copycat Recipes
    • Recipes by Method>>>
      • 30-Minute Meals
      • Instant Pot
      • Slow Cooker
      • Meal Prep Bowls
      • Sheet Pan Dinners
      • One Pot Recipes
      • Freezer-Friendly
      • Grilling & BBQ
      • Stir Fries
      • Pasta
    • Recipes by Diet>>>
      • Kid-Friendly
      • Gluten-Free
      • Low Carb
      • High Protein
      • Whole 30
    • Recipes by Protein>>>
      • Chicken
      • Beef
      • Seafood
      • Vegetarian
    • Recipes by Holiday>>>
      • Game Day
      • Valentine’s Day
      • St Patrick’s Day
      • Easter
      • Halloween
      • Thanksgiving
      • Christmas
  • Recipes by Course
    • Appetizer
    • Breakfast
    • Lunch
    • Dinner Ideas
    • Salads
    • Soups
    • Snacks
    • Side Dishes
    • Desserts
    • Dressings, Sauces & Spice Mixes
  • Resources
    • Start Here (How to Use My Website)
    • About Me
    • Meal Prep and Meal Planner Bundle
    • How to Meal Prep
    • Resource Guides
    • Take the Meal Prep Challenge
    • Meal Prep Containers
    • Contact Me
  • Meal Plans

The Girl on Bloor

Healthy, easy recipes for busy people!

Start here Contact Privacy Policy
  • Recipes by Type
    • Recipe Index (Search)
    • All Recipes
    • Restaurant Copycat Recipes
    • Recipes by Method>>>
      • 30-Minute Meals
      • Instant Pot
      • Slow Cooker
      • Meal Prep Bowls
      • Sheet Pan Dinners
      • One Pot Recipes
      • Freezer-Friendly
      • Grilling & BBQ
      • Stir Fries
      • Pasta
    • Recipes by Diet>>>
      • Kid-Friendly
      • Gluten-Free
      • Low Carb
      • High Protein
      • Whole 30
    • Recipes by Protein>>>
      • Chicken
      • Beef
      • Seafood
      • Vegetarian
    • Recipes by Holiday>>>
      • Game Day
      • Valentine’s Day
      • St Patrick’s Day
      • Easter
      • Halloween
      • Thanksgiving
      • Christmas
  • Recipes by Course
    • Appetizer
    • Breakfast
    • Lunch
    • Dinner Ideas
    • Salads
    • Soups
    • Snacks
    • Side Dishes
    • Desserts
    • Dressings, Sauces & Spice Mixes
  • Resources
    • Start Here (How to Use My Website)
    • About Me
    • Meal Prep and Meal Planner Bundle
    • How to Meal Prep
    • Resource Guides
    • Take the Meal Prep Challenge
    • Meal Prep Containers
    • Contact Me
  • Meal Plans
Home » Recipes » Instant Pot Red Curry Chicken Noodles

Instant Pot Red Curry Chicken Noodles

4/7/21

30 Minute Meals
Jump to Recipe Pin Recipe
This post may contain affiliate links which won’t change your price but will share some commission

These Instant Pot Red Curry Chicken Noodles come together in less than 30 minutes – you'll love this Thai-inspired meal idea!

Instant Pot Red Curry Chicken Noodles

Gain access to my free 4-week meal prep magic ebook!

Success! Now check your email to confirm your subscription - in order to take part in the challenge you MUST press that confirm button! Check your "other" folder if you don't see that confirmation email. In the meantime, add me to your contacts to ensure that you receive my Challenge emails 🙂

There was an error submitting your subscription. Please try again.

We won't send you spam. Unsubscribe at any time. Powered by ConvertKit

How to make this recipe

  1. Dump all ingredients except for red pepper, snow peas, rice noodles and toppings into Instant Pot. Pressure cook ingredients for 3 minutes.
  2. While the ingredients are cooking, drizzle 1 tbsp olive oil over rice noodles. Boil water in your kettle then pour over noodles and stir, until noodles are just softened. Drain and set aside.
  3. When Instant Pot is safe to open, add red peppers and snow peas then let sit for 5 minutes.
  4. Add cooked rice noodles to bowls, then top with curry mixture and toppings.
  5. Serve and enjoy!

Instant Pot Red Curry Chicken Noodles

Ingredients and substitutions

  • Olive oil – any neutral oil will work in place of olive oil. Some neutral oil options to use are sunflower oil, grapeseed oil and vegetable oil.
  • Chicken breast – chicken breast is a leaner option but chicken thighs will also work well in this recipe and may be a juicier option!
  • Garlic – use fresh or jarred minced garlic for this recipe.
  • Ginger – fresh grated ginger or ginger paste.
  • Red curry paste – if you are able to make your own homemade curry paste, use that. Otherwise store bought red curry paste is an easy choice that still tastes great.
  • Coconut milk – full fat coconut milk adds an authentic red curry taste to this recipe. If necessary, you can substitute coconut milk with greek yogurt, heavy cream or any non dairy milk of your choice.
  • Soy sauce – instead of soy sauce you can use tamari or coconut aminos.
  • Red pepper – any other bell pepper colour will work well in this dish.
  • Snow peas – substitute snow peas with sugar snap peas, edamame or green beans. You can also opt out of the peas and use another veggie of your choice like broccoli, carrots or bok choy.
  • Rice noodles – vermicelli noodles can be used instead of rice noodles. If you're not worried about gluten, you can use linguine of fettuccine in place of the rice noodles.
  • Peanuts (crushed and used as a garnish)
  • Sesame seeds (to garnish)
  • Cilantro (to garnish)

Instant Pot Red Curry Chicken Noodles

Storing and reheating

For any leftovers, I recommend storing in individual glass meal prep containers, then you can reheat directly in the same container. Reheat in the microwave for 2-3 minutes, then garnish with the crushed peanuts, sesame seeds, and cilantro.

This curry dish will last in the fridge for up to five days, making it a great meal prep dish for the week!

Instant Pot Red Curry Chicken Noodles

Freezing this recipe

To freeze any leftover chicken for future meals, place your chicken in an airtight container or freezer bag. You will want to make sure it is airtight to avoid freezer burn. If you decide to place your chicken in the freezer, make sure it has cooled down entirely first. After freezing your chicken, it can last up to three months!

You can also freeze the whole meal in an airtight container or freezer bag for up to 3 months if you can't finish it within the five days that it can be kept in the fridge. To reheat, move the dish to the fridge the night before to let it thaw and then warm it up in the microwave.

Instant Pot Red Curry Chicken Noodles

Other curry recipes

  • Thai green curry chicken bowls
  • Pumpkin curry soup
  • Butternut squash chicken curry

Meal prep tools

  • Grab some glass meal prep bowls if you plan on storing the leftovers
  • These are the vermicelli noodles I buy.
  • And of course I get all my free-range chicken breasts from Butcher Box!

 

Gain access to my FREE 5-day meal prep challenge + bonus resources when you sign up.

learn how to meal prep by subscribing to our newsletter!

There was an error submitting your subscription. Please try again.

Instant Pot Red Curry Chicken Noodles

Instant Pot Red Curry Chicken Noodles

These Instant Pot Red Curry Chicken Noodles comes together in less than 30 minutes in the pressure cooker. It's a healthy Thai-inspired dinner idea!
4.15 from 7 votes
Print Pin Rate
Course: Main Dish
Cuisine: Asian-Inspired
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 454kcal

Ingredients

  • 2 tbsp olive oil, divided
  • 2 chicken breasts, diced into 1-inch cubes
  • 2 cloves garlic minced
  • 1 tbsp fresh minced ginger
  • 1/4 cup store-bought or homemade red curry paste
  • 1 can full fat coconut milk
  • 2 tbsp soy sauce
  • 1 red pepper, sliced
  • 1 cup snow peas
  • 8 oz rice noodles
  • Chopped peanuts, for topping
  • sesame seeds (for topping)
  • Chopped fresh cilantro, for topping

Instructions

  • Dump all ingredients except for red pepper, snow peas, rice noodles and toppings into Instant Pot. Set to manual and pressure cook on high for 3 minutes. Instant Pot will take about 10 minutes to pre-heat and then the 3 minutes to cook. When complete, press cancel and do a quick release of the steam, waiting until the pressure gauge drops back down and the lid is safe to open.
  • Meanwhile, drizzle 1 tbsp olive oil over rice noodles. Boil water in your kettle then pour over noodles and stir, soaking in a large bowl for 1-2 minutes until noodles are just softened (they should be hard at the centre). Drain and set aside.
  • When Instant Pot is safe to open, add red peppers and snow peas then let sit for 5 minutes. Add cooked rice noodles to bowls, then top with curry mixture and toppings. Serve and enjoy!

Video

Nutrition

Calories: 454kcal | Carbohydrates: 26g | Protein: 28g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 62mg | Sodium: 671mg | Potassium: 537mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1450IU | Vitamin C: 111.4mg | Calcium: 50mg | Iron: 3.4mg

These Instant Pot Red Curry Chicken Noodles come together in less than 30 minutes - you'll love this Thai-inspired meal idea! #instantpot #redcurry   These Instant Pot Red Curry Chicken Noodles come together in less than 30 minutes - you'll love this Thai-inspired meal idea! #instantpot #redcurry

Previous article:
« The Best Carne Asada Fries (Loaded Fries)
Next article:
How to Make Pita Pizza 3 Ways »

About Taylor Stinson

Hey there, my name's Taylor! I’m the founder of The Girl on Bloor, a food blog where I share healthy meal prep recipes for busy people. I'm a busy city girl living in downtown Toronto on (you guessed it!) Bloor Street. I've got 10 years experience meal prepping, along with a Master's degree in journalism, and you can find my work across the internet featured on publications such as Buzzfeed, HuffPost, Women's Health, Reader's Digest and more. I also run the awesome 5-Day Meal Prep Challenge, which is a free email course and Facebook group where I share my meal planning strategies and easy meal prep tips and recipes. Be sure to check out my free beginner’s guide to meal prep and follow me on Facebook, YouTube and Instagram to get my latest recipes and meal prep tips!

Comments

  1. Karly says

    February 9, 2018 at 09:53

    Super easy and looks delicious! Can’t wait to try this!

    Reply
    • Taylor Stinson says

      February 10, 2018 at 11:20

      Thanks so much Karly!!! Let me know if you do! 🙂

      Reply
  2. Victor says

    February 9, 2018 at 10:00

    Hi there, fellow Torontonian. What a lovely bowl! Makes my mouth water,

    Reply
    • Taylor Stinson says

      February 10, 2018 at 11:20

      Thanks so much Victor 🙂

      Reply
  3. Sonal says

    March 14, 2018 at 20:17

    I have got it cooking now, with some tweaks. Using green curry paste as opposed to red (since it was all i had on hand) and a bag of frozen asian veggies….cant wait to try it!

    Reply
    • Taylor Stinson says

      March 19, 2018 at 20:45

      Oooooh green curry sounds fantastic Sonal!!! Hope it turned out deliciously for you!

      Reply
  4. Kat says

    April 15, 2018 at 17:43

    What might the timing be in a regular slow cooker?

    Reply
    • Taylor Stinson says

      April 16, 2018 at 08:40

      Hi Kat – unfortunately I couldn’t really tell you because this isn’t a slow cooker recipe. If I had to guess, you could put the chicken and curry sauce ingredients in for 6-8 hours on low and see if it turns out, then do the noodles and veggies separate from there. Hope that helps!

      Reply
  5. Rebecca says

    July 5, 2018 at 22:48

    Looks delish!! I’ve been making your recipes after recently discovering your recipes – so good!! Do you have another recipe for those who don’t have an instant pot? 🙁

    Reply
    • Taylor Stinson says

      July 6, 2018 at 08:51

      Aww thanks Rebecca! 🙂 This recipe can easily be done without the Instant Pot – you could always cook the chicken, ginger, garlic and onions on the stove then add in the curry paste and coconut milk and stir in the red pepper and snap peas and cook those for 5 min or so. Cook the noodles separately as you would do with the Instant Pot version then pour the curry overtop in a bowl. I do have a similar stovetop version of this recipe from years ago (when I was first blogging so my cooking skills weren’t as up to par, haha) but I mix the noodles in with the sauce in that one (linked here: https://thegirlonbloor.com/thai-red-coconut-curry-noodle-bowls/) and I find it that mixing the noodles and sauce instead of just pouring overtop kind of makes them soggy and at risk of absorbing too much liquid. Hopefully you’ll be able to try this newer version instead though with the tips I’ve listed above…it’s one of my faves 🙂

      Reply
  6. Leah says

    July 26, 2018 at 08:15

    Made this for supper last night and it was a huge hit in our house!! From taking the stuff out of the fridge to sitting down to eat it was under 30 minutes – my kinda meal 🙂 I think next time I make it I will add a few tablespoons of fish sauce at the beginning and then in addition to the peppers and peas, add onions and bean sprouts at the end. We served it over rice as I already had some cooked. Thank you for a new meal to add to the regular rotation!!!

    Reply
  7. Melissa says

    December 6, 2018 at 06:14

    I really want to try this recipe but I don’t have an instant pot I can do this in my crock pot or stove top? If so do any of the instructions change?

    Reply
    • Taylor Stinson says

      December 6, 2018 at 08:40

      Hey Melissa! You could definitely do this on the stovetop! Just put all the ingredients in a pot on the stove save for veggies, noodles and toppings. Cook for 15 minutes or so until the chicken is cooked through then stir in the veggies and cook another 5 min. Add the noodles that are cooked separately and your toppings and that should be all there is to it!

      Reply
  8. Rose says

    June 11, 2019 at 10:21

    Can you put the noodles in the instant pot to cook?

    Reply
    • Taylor Stinson says

      June 11, 2019 at 15:21

      Hey Rose! Yes you can – keep the noodles floating on top as you see in this recipe: https://thegirlonbloor.com/instant-pot-honey-sesame-chicken-noodle-bowls/

      Reply
  9. Jessie says

    February 7, 2021 at 08:26

    Hello! First just want to say LOVE your blog and the recipes. I made this recipe and I loved the flavor, but the sauce turned out super watery. Do you have any suggestions to thicken it up?

    Reply
    • Taylor Stinson says

      February 8, 2021 at 08:03

      Hi Jessie – you can mix 1 tbsp cornstarch with 1 tbsp water and then stir into the noodles and saute for 2-3 minutes. That should do the trick!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Oh hey there, welcome!!

I'm Taylor Stinson, a busy city girl living in downtown Toronto. Looking to switch up your weekly meal prep routine? I've got you covered with healthy recipes and meal planning resources. Join 1.5 million other monthly readers and dive in! MORE ABOUT ME..

All My Cookbooks in One Bundle!

meal prep and meal planner bundle

Gain access to my FREE five day meal prep challenge + bonus resources when you sign up.

learn how to meal prep by subscribing to our newsletter!

There was an error submitting your subscription. Please try again.

featured on

Copyright ©2021, The Girl on Bloor. All Rights Reserved.
Design by Pixel Me Designs

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites
MEAL PREP WITHOUT SPENDING HOURS IN YOUR KITCHEN
Join my free 5-Day Meal Prep Challenge for meal planning printables, access to my Facebook group, exclusive invites to live workshops & other free challenges!
YOUR NAME:
YOUR EMAIL: