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Instant Pot Red Curry Chicken Noodles
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4.59 from 12 votes

Instant Pot Red Curry Chicken Noodles

These Instant Pot Red Curry Chicken Noodles come together in less than 30 minutes - you'll love this Thai-inspired meal idea!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Dish
Cuisine: Asian-Inspired
Servings: 4 servings
Calories: 454kcal

Ingredients

  • 1 tbsp olive oil
  • 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, 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, press saute mode and add red peppers and snow peas, sauteeing for 5 minutes. Add cooked rice noodles to bowls, then top with curry mixture and toppings. Serve and enjoy!

STOVETOP INSTRUCTIONS

  • Heat 1 tbsp olive oil in a large saucepan over med-high heat. Add chicken, seasoning with salt and pepper and sauteeing for 2-3 minutes until lightly browned. Add in garlic, ginger and red curry paste, sauteeing another 30 seconds until fragrant. Finally, add coconut milk, soy sauce, red pepper and snap peas, sauteeing for another 7-8 minutes until the veggies are tender.
  • Meanwhile, 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.
  • Add cooked rice noodles to bowls, then top with curry mixture and toppings. Serve and enjoy!

Video

Notes

Use a homemade red curry paste or your favourite store-bought version.
Store any leftovers in the fridge for up to 5 days then reheat in the microwave for 2-3 minutes.
Freeze this recipe for up to 3 months. Defrost in the fridge overnight then reheat as normal.

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