Instant Pot Thai Green Coconut Curry, Pork, and Lime Risotto

Instant Pot Thai Green Curry Pork and Lime Risotto in a white bowl

All the amazingly intense flavors of curry smoothed out with coconut milk and risotto.  The meat is tender and the flavors bursting!  This is a winner!


  • 1 pound pork tenderloin, diced into large bite size pieces (I use 1 of the 2 pork tenderloins that come in a sealed package in the meat department.  Use 1 for this recipe and freeze the other)
  • 2 tablespoons lite coconut milk
  • 1 tablespoon green curry paste
  • Salt and pepper
  • 1 tablespoon coconut oil
  • ½ cup diced sweet or yellow onion
  • ½ cup Arborio rice
  • 1 cup low sodium chicken broth
  • ½ cup plus another ½ cup lite coconut milk
  • 1 tablespoon green curry paste
  • 2 tablespoons mirin or rice vinegar
  • 1 tablespoon honey
  • ½ teaspoon kosher salt
  • Zest and juice of 1 lime
  • 2 tablespoons fresh basil, torn
  • 1 cup fresh spinach leaves, coarsely chopped
  • For serving: lime wedges, extra fresh basil leaves


  1. Place diced pork in a bowl or gallon sized ziplock bag.  Add 2 tablespoons of coconut milk, 1 tablespoon green curry paste, salt, and pepper and stir to coat the meat.  Allow to marinate in the refrigerator for 2-8 hours (you can skip this if you didn’t plan ahead, but it flavors and tenderizes the meat nicely).
  2. Add oil into the pressure cooker pot.  Using the brown or saute function, heat the oil until hot.  
  3. Add pork and onions and saute for 2-3 minutes to get some color on the meat and wake up the curry paste. Add rice to the pot and stir for 1-2 minutes, until opaque.
  4. Turn off the pressure cooker.  Add chicken broth and scrape any of the browned bits from the bottom of the pot.  Add ½ cup coconut milk, 1 tablespoon green curry paste, mirin, honey, salt, and juice of 1 lime (reserve zest for later).
  5. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 5 minutes.
  6. When cooking is complete, use a quick release.  Select saute and pour in ½ cup of coconut milk; stir for 2 minutes.
  7. Unplug the pressure cooker; stir in lime zest, basil, and spinach leaves.
  8. Serve immediately with an extra squeeze of lime juice and torn basil.


  • Curry Pastes can vary a lot in heat level.  As written, Mae Ploy, Thai and True, and Thai Kitchen were quite spicy. I  would cut the curry paste in half for these brands and add some curry powder instead.  Maesri Green Curry Paste had a perfect kick and deep curry flavor that my husband and I loved!

Keywords: instant pot, Thai food, pressure cooker, risotto