For a spicier soup, add a pinch of red pepper flakes or a chopped Thai chili to the Instant Pot. If you don't have shiitake mushrooms, button mushrooms or cremini mushrooms can be used as a substitute. Garnish with a dollop of sour cream or plain yogurt for extra richness.
Instant Pot Thai Chicken Soup
-
PREP TIME20 mins
-
COOK TIME30 mins
-
TOTAL TIME50 mins
-
SERVING6 People
-
VIEWS19
Experience the vibrant flavors of Thailand in a fraction of the time with this Instant Pot Thai Chicken Soup. Aromatic spices, creamy coconut milk, and tender chicken come together in a rich and satisfying broth, ready in under an hour.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate17 g
-
Cholesterol36 mg
-
Fiber3 g
-
Protein19 g
-
Saturated Fat13 g
-
Sodium824 mg
-
Fat18 g
-
Unsaturated Fat0 g
Follow The Directions
01
Step
1 mins
Place the carrots, red pepper, mushrooms, chicken, curry paste, sugar, and chicken broth into a 6-quart Instant Pot®.
02
Step
19 mins
Lock the lid and close the pressure release valve. Pressure cook on High pressure, setting the timer to 4 minutes (timer will begin counting down once pressure is reached- it takes about 15 minutes). When done, press Cancel and use the quick release method to release the pressure.
03
Step
4 mins
Remove the chicken from the pot and stir in the coconut milk. Shred the chicken and return to the pot. Select the Saute setting and cook for 2 minutes or until hot. Stir in the lime juice and lime zest just before serving. Serve sprinkled with the cilantro.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Rosemary Conroy
Apr 30, 2025The Instant Pot makes this soup so quick and convenient. Perfect for a weeknight meal.
Luella Mueller
Apr 25, 2025I added some ginger and lemongrass for extra flavor, and it was delicious!
Devante Batz
Apr 24, 2025This soup is so easy to make and tastes amazing! My family loves it.