My Instant Pot Thai Chicken Massaman Curry recipe is another one of my recipes that is for pressure canning or freezing. It’s an extremely easy recipe, even if there is a fair amount of time under pressure.
Just like with my Thai Chicken Panang Curry recipe, I’ve played with this recipe a number of times so that it calls for a multiple of 454 grams (1 lb) of chicken and a full cup of onion, but the flavour profile never ends up correct. The reason why I’ve played it with so often is because of how I do cooking prep to save time and spoons.
And just like with the Panang Curry, the problem lies with doubling the recipe: the rice. If you don’t have two 6-qt Instant Pots, then you’ll probably want to cook the rice in a rice cooker to avoid getting a burn warning.
If you live in a food desert like I do, there are some ingredients you will need to get from Amazon:
Prep time is 20 minutes. Cook time is 30 minutes. And there is a whole bunch of hurrying up and waiting while the Instant Pots and the pressure canner does its things.
Heat index is mild.
Makes 12 x 500 ml (1 pint) jars. It is super important that you either pressure can this recipe or freeze it. Do not water-bath can this recipe.
If you’re new to Instant Pot-ting, these Instant Pot Resources are a great place to start.
Instant Pot Thai Chicken Panang Curry for Canning Needed Items
- 6 quart Instant Pot
- 3 quart Instant Pot
- 23 quart canner
- Cutting board
- Knife
- Measuring cups and spoons
- Food processor or food chopper attachment for your immersion blender
- Wooden spoon
- 5-piece canning set
- Plastic ladle
- 12 x 500 ml regular mouth canning jars
Instant Pot Thai Chicken Massaman Curry
A traditional Massaman Curry recipe adpated for the Instant Pot.
Ingredients
Thai Chicken Massaman Curry
- 3 tbsp coconut oil
- 2 tbsp Ginger/Garlic Masala
- 1 cup onion chopped
- 200 g massaman curry paste
- 908 g boneless skinless chicken thighs cubed
- 2 x 400 ml can full-fat coconut milk
- 2 cup frozen green beans cut
- 2 cup russet potato cubed
- 1/4 cup lime juice
- 1/4 cup fish sauce
- 1/4 cup brown sugar
- 1 red bell pepper chopped
- 1/2 cup roasted salt-free peanuts
Rice
- 1 x 400 ml can full-fat coconut milk
- 1/2 cup black rice
- 2 1/2 cup jasmine rice
- 2 cup water
Instructions
Rice
- In a stainless-steel bowl that will fit inside of your 3 qt Instant Pot, add black rice, 1/2 cup of rinsed jasmine rice and 1 can of full fat coconut milk.
- While that rice is cooking, rinse the remaining 3 cups of jasmine rice and set aside.
- Cook at High Pressure for 22 minutes. Quick release.
- Remove the lid. Remove the bowl with the rice. Add the 3 cups of jasmine rice you set aside with 3 cups of water. Put the black/jasmine rice combo on top. Give it a quick stir.
- Cook at High Pressure for 4 minutes. Natural Release.
Thai Chicken Massaman Curry
- Turn the 6 qt Instant Pot onto saute. When hot, add the coconut oil, Ginger/Garlic Masala and onion. Saute until translucent, about 1 - 2 minutes.
- Add the massaman curry paste. Saute for about 1 minute. Press cancel.
- Thoroughly deglaze the bottom of the Instant Pot. Add the chicken and stir until the chicken is coated. Deglaze again.
- Add 2 cans of full fat coconut milk, stirring well so that there is fluid between the bottom of the Instant Pot and the chicken.
- Add the cubed potatoes, frozen green beans, lime juice, fish sauce and brown sugar.
- Remove the lid. Add the red bell pepper and peanuts. Stir.
- Cook for 5 minutes at High Pressure. Naturally release for 10 minutes, then quick release the rest of the pressure so that the potato and green beans don't overcook.
Pressure Canning
- While the Instant Pots are doing their thing, fill your canning jars with hot water. Prepare your pressure canner with a bit over the minimum required amount of hot water per manufacturer instructions and 2 tbps white vinegar. Place the pressure canner on low heat to keep the water and jars hot.
- Right before adding the bell peppers to the curry, put the lids in a small pot and boil for at least 5 minutes.
- As soon as the rice is done, fill jars with 1 cup of cooked rice. Using the flat end of the Instant Pot rice scoop, firmly pack it in the jar. The rice must be firmly packed, getting rid of as many air pockets as possible. Use a plastic measuring cup.
- When the curry is done, fill the remainder of the jar with it, leaving 2.5 cm (1 inch) of head space. Use a wooden or plastic utensil to remove any air pockets.
- Wipe clean the jar's threads. Add the lids. Immediately place in the pressure canner as each jar is filled.
- Following the manufacturer instructions for your pressure canner, process for 75 minutes at 11 pounds, making any necessary adjustments for altitude.
- When done processing, remove the pressure cooker from heat. Once the pressure has released from the canner, remove the jars, placing them on a tea towel to seal. You'll hear a popping noise as the lids seal.
Freezing
- In a freezer container, add 1 firmly packed cup of rice and 1 cup of curry. Seal. Label. Freeze.
Notes
Enjoy!
If you get a burn warning while the rice is cooking:
- While it is reaching pressure (which is going to take a really long time) you may get the Burn warning. Do not panic. Press cancel. Open the lid. Stir the rice, making sure to scrape the bottom of the pot. You'll notice that it mostly cooked while it was attempting to come to pressure. Add another 1/2 cup of water. Stir.
- Put the lid back on. Set at High Pressure for 1 minute.
- While it is reaching pressure, you'll again get the Burn warning. Press cancel. Let it sit for at least 10 minutes before releasing pressure and removing the lid.Â
Nutrition
Nutrition Facts
Instant Pot Thai Chicken Massaman Curry
Amount Per Serving
Calories 1103
Calories from Fat 477
% Daily Value*
Fat 53g82%
Saturated Fat 38g238%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 7g
Cholesterol 144mg48%
Sodium 988mg43%
Potassium 1378mg39%
Carbohydrates 115g38%
Fiber 9g38%
Sugar 19g21%
Protein 46g92%
Vitamin A 918IU18%
Vitamin C 43mg52%
Calcium 116mg12%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
If you get a burn warning while the rice is cooking:
- While it is reaching pressure (which is going to take a really long time) you may get the Burn warning. Do not panic. Press cancel. Open the lid. Stir the rice, making sure to scrape the bottom of the pot. You’ll notice that it mostly cooked while it was attempting to come to pressure. Add another 1/2 cup of water. Stir.
- Put the lid back on. Set at High Pressure for 1 minute.
- While it is reaching pressure, you’ll again get the Burn warning. Press cancel. Let it sit for at least 10 minutes before releasing pressure and removing the lid.
