Instant Pot Thai Chicken Soup

Why You’ll Love This Recipe

This soup offers a harmonious blend of flavors and textures:

• Creamy and Spicy: The coconut milk provides a rich, creamy base, while the Thai red curry paste adds a gentle heat.

• Quick and Easy: Utilizing the Instant Pot, this soup comes together in just about 50 minutes, making it perfect for a weeknight dinner.

• Nutritious: Packed with vegetables like carrots, bell peppers, and shiitake mushrooms, it’s both wholesome and satisfying.

Ingredients

• 4 carrots, peeled and cut into matchstick-size pieces

• 1 medium red bell pepper, cut into short thin strips

• 5 ounces sliced shiitake mushrooms

• 12 ounces boneless, skinless chicken breasts, halved horizontally

• 2 tablespoons Thai red curry paste

• 2 tablespoons sugar

• 4 cups chicken broth

• 1 can (14 ounces) unsweetened coconut milk

• 2 tablespoons lime juice

• 1 tablespoon grated lime zest

• 2 tablespoons chopped fresh cilantro

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Place the carrots, red bell pepper, mushrooms, chicken breasts, red curry paste, sugar, and chicken broth into the Instant Pot.

2. Lock the lid and close the pressure release valve. Set the Instant Pot to cook on High pressure for 4 minutes.

3. Once the cooking cycle is complete, perform a quick release to release the pressure.

4. Remove the chicken breasts from the pot and shred them using two forks.

5. Return the shredded chicken to the pot. Stir in the coconut milk, lime juice, and lime zest.

6. Select the ‘Sauté’ setting and cook for an additional 2 minutes, or until the soup is heated through.

7. Stir in the chopped cilantro just before serving.

Servings and Timing

• Servings: 6

• Prep Time: 20 minutes

• Cook Time: 30 minutes

• Total Time: 50 minutes

Variations

• Protein Options: Substitute chicken with tofu for a vegetarian version.

• Spice Level: Adjust the amount of red curry paste to suit your heat preference.

• Noodles: Add rice noodles or vermicelli for a heartier soup.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat on the stove over medium heat until warmed through.

FAQs

1. Can I use frozen chicken breasts?

Yes, you can use frozen chicken breasts. Increase the cooking time to 6 minutes on High pressure.

2. Is this soup gluten-free?

Yes, this soup is gluten-free.

3. Can I make this soup in a slow cooker?

Yes, cook on Low for 6-8 hours or on High for 3-4 hours.

4. Can I use light coconut milk?

Yes, light coconut milk can be used, but the soup may be less creamy.

5. How can I adjust the sweetness?

Add more sugar or a sweetener of your choice to taste.

6. Can I add other vegetables?

Yes, vegetables like broccoli, spinach, or zucchini can be added.

7. Is this soup spicy?

The soup has a mild to medium spice level due to the red curry paste. Adjust the amount to your preference.

8. Can I freeze this soup?

Yes, freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.

9. Can I use a different type of curry paste?

Yes, green or yellow curry paste can be substituted, but the flavor will differ.

10. Can I add noodles to this soup?

Yes, add rice noodles or vermicelli during the last few minutes of cooking.

Conclusion

This Instant Pot Thai Chicken Soup is a flavorful and convenient dish that brings the taste of Thailand to your home kitchen. With its creamy texture and aromatic spices, it’s sure to become a family favorite.

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