Instant Pot Thai Basil Clean Eating Curry Recipe

Instant Pot Thai Basil Clean Eating Curry Recipe

4.3 from 10 reviews

I love this Clean Eating curry recipe because it’s so easy to throw it in the Instant Pot and come back when it’s done in a little over half an hour and have a healthy, flavorful meal! It’s also gluten-free and dairy-free.



  1. Place everything but the lime and basil in the Instant Pot. Place the lid on the Instant Pot and push the Chicken button so it cooks for 15 minutes at high pressure.
  2. Let come off pressure on it’s own (in reality I usually wait about 10 minutes cause I want to eat it and it’s close enough to off pressure by then). Open the lid and taste the curry and add salt and pepper, as needed.
  3. Lightly shred the chicken (I often just shred it with a spoon since it gets so tender in the Instant Pot).
  4. If you like your sauce thicker, you can push the saute button for a few minutes and cook off some of the liquid or add a bit of a thickener, such as cornstarch or arrowroot starch mix with a little cold water in a separate cup and stir. Then add to the curry and saute for a minute or so. I personally love it runny, so there is lots of sauce to go with the rice, but it’s not as traditional that way.
  5. Add the lime juice and basil to the curry and stir until leaves are distributed through the curry.
  6.  Serve hot over a Clean Eating rice, such as short grain brown rice or quinoa.


Keywords: chicken, coconut milk, basil, Chicken Curry

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