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5 from 3 votes

Thai Coconut Lime Chicken

This Thai Coconut Lime Chicken has the creamiest and most vibrant sauce and is super easy to make in the Instant Pot. It is inspired by one of my favorite Thai soups, tom kha kai. This dish is full of coconut milk, fresh lime juice, and herbs. Serve the chicken over rice with extra sauce so the rice soaks up all its flavor. It does not get any better!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main
Cuisine: Asian
Servings: 4 people
Calories: 430kcal
Author: Brianna May


  • 1 can 13.5 ounces unsweetened full fat coconut milk*
  • 1 teaspoon salt
  • 1 Tablespoon fish sauce
  • 1 Tablespoon honey
  • 1 Tablespoon ginger paste*
  • 6 cloves garlic pressed
  • 1.5 pounds diced boneless skinless chicken breast 1 inch thick*
  • 1 small yellow onion diced
  • 1 jalapeño seeds & membranes removed, finely diced
  • 1 lime juiced & zested
  • 1-2 Tablespoons cornstarch*
  • 1-2 Tablespoons chopped cilantro
  • 1-2 Tablespoons chopped thai basil

For serving

  • steamed rice
  • limes
  • chopped cilantro/basil


  • Review all recipe notes and instructions before beginning.
  • Combine the coconut milk, salt, fish sauce, honey, ginger paste, and garlic in the Instant Pot.
  • Place the chicken in the coconut milk. Sprinkle the onion and jalapeño on top of the chicken.
  • Select “Pressure Cook” and “High Pressure” and set the timer for 10 minutes. Quick release immediately after the timer goes off.
  • While the chicken is pressure cooking, whisk together the lime juice and cornstarch in a small bowl. Set aside.
  • Once the pressure is released from the Instant Pot, select the “Sauté” mode. Pour in the cornstarch mixture. Stir continuously until the sauce has thickened. Turn the Instant Pot off.
  • Stir in the lime zest, cilantro, and basil. Let the chicken stand for 5 minutes before serving.


Coconut Milk: You must use canned coconut milk. The kind in the refrigerated section will not work. 
Ginger Paste: You can swap this for an equal amount of fresh ginger grated. Ginger paste can be found in the refrigerated produce section in most grocery stores. I buy mine at Trader Joe’s in the frozen section .
Chicken Breast: Diced chicken thighs can also be used. They have a higher fat content so the sauce will have slightly more oil. 
Cornstarch: For a thick coconut lime sauce, use 2 Tablespoons. For a thinner sauce, only use 1 Tablespoon.
Add the cornstarch after pressure cooking. This is extremely important. Adding the cornstarch at the beginning will cause the food to burn and the pot will not come to pressure.
Stovetop: Place the ingredients in a pot over medium heat heat. Bring to a light boil. Cover and turn the heat to medium low. Simmer for 25-30 minutes. Once the chicken is cooked through, add the cornstarch lime mixture as stated in the recipe. Stir in the lime zest, cilantro, and basil.


Calories: 430kcal | Carbohydrates: 14g | Protein: 39g | Fat: 25g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 1148mg | Fiber: 1g | Sugar: 6g