Instant Pot Thai Chicken Soup
This Instant Pot Thai Chicken Soup combines creamy coconut milk, tender chicken, and aromatic Thai spices in a quick and easy pressure cooker recipe. Packed with vegetables and a gentle heat from red curry paste, it’s a delicious and nutritious meal that’s ready in just 50 minutes!
- Prep Time: 20 minutes (plus 1 hour chilling
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Instant Pot
- Cuisine: Thai
- Diet: Gluten Free
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
Instructions
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Place the carrots, red bell pepper, mushrooms, chicken breasts, red curry paste, sugar, and chicken broth into the Instant Pot.
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Lock the lid and close the pressure release valve. Set the Instant Pot to cook on High pressure for 4 minutes.
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Once the cooking cycle completes, perform a quick release to release the pressure.
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Remove the chicken breasts from the pot and shred them with two forks.
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Return the shredded chicken to the pot and stir in the coconut milk, lime juice, and lime zest.
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Select the ‘Sauté’ setting and cook for an additional 2 minutes, or until the soup is heated through.
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Stir in the chopped cilantro just before serving.
Notes
- 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.
Find it online: https://avarecipe.com/instant-pot-thai-chicken-soup/
