Instant Pot Vietnamese Chicken Curry (Ca Ri Ga) – Gluten-Free

This Instant Pot Vietnamese Chicken Curry, also known as ca ri ga, is a quick and easy way to enjoy the classic Vietnamese curry at home in 30 minutes. Tender chicken thighs, and vegetables are simmered with lemongrass, fish sauce, and curry spices in a creamy coconut broth that is rich, and exceptionally flavorful

Unlike thicker Indian-style curries, Vietnamese chicken curry has a lighter sauce with fresh citrus flavor from lemongrass and lime, balanced with deep flavored fish sauce and coconut milk.

Using the Instant Pot makes this gluten-free curry a quick and easy weeknight meal. The chicken becomes tender, the vegetables cook perfectly, and the entire dish comes together in about 30 minutes with minimal effort.

RECIPE HIGHLIGHTS

• Ready in about 30 minutes from start to finish
• Naturally gluten-free Vietnamese curry recipe
• Made with chicken thighs and coconut milk
• Filled with vegetables for added flavour and texture
• Authentic flavours from lemongrass, fish sauce, and curry spices
• Easy one-pot Instant Pot meal with minimal cleanup

KEY INGREDIENTS AND SWAPS

Chicken thighs – Boneless, skinless chicken thighs stay tender and flavorful in the Instant Pot. You can substitute chicken breast, but reduce the cooking time slightly to prevent dryness.

Lemongrass – This adds the signature citrusy flavour of Vietnamese curry. If fresh lemongrass is unavailable, use lemongrass paste.

Fish sauce – Adds the traditional savoury depth to the curry. Make sure to use a gluten-free fish sauce.

Coconut milk – Creates the creamy curry broth. Full-fat canned coconut milk gives the best texture.

Potatoes and carrots – Classic Vietnamese curry vegetables that make the dish hearty. Sweet potatoes can also be used.

Bell peppers and mushrooms – Optional additions that add colour and extra texture.

Curry powder – Use a gluten-free curry powder blend. The flavour will vary depending on the brand.

Avoid These Mistakes When Making Instant Pot Vietnamese Chicken Curry

Do not add the coconut milk before pressure cooking.
Adding it at the end keeps the curry sauce creamy and prevents the coconut milk from separating.

Do not cut the potatoes too small.
Large chunks help them hold their shape during pressure cooking.

Do not skip the marinating time.
Even 15 minutes allows the chicken to absorb the flavours from the fish sauce, lime, and curry spices.

Do not overcook the vegetables.
The Instant Pot continues cooking while releasing pressure, so larger pieces work best.

WHAT TO SERVE WITH VIETNAMESE CHICKEN CURRY

In Vietnam, ca ri ga is traditionally served with crusty Vietnamese baguette for dipping into the creamy curry broth.

Some other option to serve this curry with:

• Simple Rice With Parsley or plain Steamed jasmine rice
• Gluten-Free Thai Noodles
• Fresh herbs, lime wedges, and sliced jalapeños

STORING AND REHEATING

Store leftover Vietnamese chicken curry in an airtight container in the refrigerator for up to 4 days.

Reheat gently on the stovetop or in the microwave until warmed through. If the sauce thickens after refrigeration, add a splash of chicken broth or water while reheating.

This curry also freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.

Here are some of my favourite gluten-free Vietnamese soup recipes 🙂

Instant Pot Vietnamese Beef Pho Recipe

Vegetables in Clear Broth Hot Pot

Gluten-Free Vietnamese Pho Soup

Hi, I’m Kristina, a gluten-free recipe developer creating and testing recipes since 2012. Every recipe on this site is made in my kitchen and personally tested (with the help of my very honest family!).

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