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Disabled Kitchen Recipe: Instant Pot Thai Chicken Panang Curry for Canning or Freezing

Servings 6 500 ml jars
Prep Time 20 mins
Cook Time 30 mins
Passive Time 3 hrs
Total Time 3 hrs 50 mins


Rice for Thai Chicken Panang Curry

  • 1/2 cup black rice rinsed
  • 2 1/2 cup jasmine rice 2 cups rinsed and left to sit while black rice and 1/2 cup jasmine rice is cooking
  • 1 400 ml can full-fat coconut milk
  • 2 cup water

Instant Pot Chicken Panang Curry

  • 1/2 cup chopped onion
  • 5 cloves minced garlic roughly 1 tbsp
  • 1 tbsp coconut oil
  • 1 4 ounce can Panang curry paste
  • 1 tbsp unsalted sugar-free peanut butter
  • 12 kaffir lime leaves soaked then bruised to release flavours
  • 1 400 ml can full-fat coconut milk
  • 3 tbsp fish sauce
  • .680 kg boneless skinless chicken thighs cubed
  • 1 large red bell pepper, thick slices
  • 1 large orange bell pepper, thick slices
  • 1/4 cup fresh Thai basil or regular basil if that is all you have
  • 1/4 cup salt-free dry roasted peanuts chopped


Rice for Thai Chicken Panang Curry

  • In the 3 qt Instant Pot, add black rice, 1/2 cup jasmine rice and 1-400 ml can of coconut milk. Set to High Pressure for 22 minutes. Quick release when done.
  • Open the lid. Re-rinse the 2 cups of jasmine rice you set aside earlier. Add to the already cooked rice. Mix until it starts to turn purple.
  • Add 2 cups of water. Stir so that there is no rice stuck to the bottom of the pot and water reaches the bottom. Set to High Pressure for 4 minutes. Natural release.

Instant Pot Thai Chicken Panang Curry

  • Turn the 6 qt Instant Pot onto saute. Once hot, add the coconut oil, onions and garlic. Saute for about a minute.
  • Add the curry paste and peanut butter. Saute for a couple of minutes. Turn off the Instant Pot.
  • Add the kaffir lime leaves, coconut milk and fish sauce. Give it a stir to thoroughly blend.
  • Add the chicken. Lightly breaks up the chicken so it's not a giant lump but don't over mix it. Cook at High Pressure for 5 minutes. Natural release.
  • Open the lid. Turn on to saute. Once simmering, add the sliced bell pepper. Cook for a couple of minutes if canning or 5 minutes if freezing. Turn off.
  • Add the Thai basil and peanuts. Stir.

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 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.


  • In a freezer container, add 1 firmly packed cup of rice and 1 cup of curry. Seal. Label. Freeze.


It is super important that you either pressure can this recipe or freeze it. Do not water-bath can this recipe.

How to Cook Double the Rice in a 3-Quart Instant Pot for Thai Chicken Panang Curry

  1. Put 5 cups of jasmine rice in a rice strainer. Rinse. Let sit wet while the black rice is cooking. This step is very important.
  2. Add 1 cup of black rice and 1-400 ml can of full fat coconut milk to the 3 qt Instant Pot.
  3. Cook at High Pressure for 22 minutes. Quick release pressure.
  4. Open the Instant Pot. Re-rinse the jasmine rice. Add the 5 cups of jasmine rice to the black rice. Mix well until the rice starts to turn purple.
  5. Add 5 cups of water. Stir well so some water reaches the bottom.
  6. Cook at High Pressure for 4 minutes.
  7. While it is reaching pressure (which is going to take a really long time) you will 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.
  8. Put the lid back on. Set at High Pressure for 1 minute.
  9. While it is reaching pressure, you'll again get the Burn warning. Press cancel. The rice is done.
Author: Jules Sherred
Calories: 1001kcal
Course: Main Dish
Cuisine: Thai


Nutrition Facts
Disabled Kitchen Recipe: Instant Pot Thai Chicken Panang Curry for Canning or Freezing
Amount Per Serving
Calories 1001 Calories from Fat 378
% Daily Value*
Fat 42g65%
Saturated Fat 30g188%
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 96mg32%
Sodium 1762mg77%
Potassium 438mg13%
Carbohydrates 119g40%
Fiber 10g42%
Sugar 18g20%
Protein 41g82%
Vitamin A 2250IU45%
Vitamin C 138.6mg168%
Calcium 70mg7%
Iron 4.1mg23%
* Percent Daily Values are based on a 2000 calorie diet.