Instant Pot Thai Chicken Soup Recipe

Thai cuisine is known for its complex flavors and aromatic dishes, and this Instant Pot Thai Chicken Soup is no exception. This recipe is a perfect blend of spicy, sour, and creamy flavors, making it a comforting and satisfying meal.

One of the great things about this recipe is that it can be made in the Instant Pot, which means you can have a delicious and flavorful soup on the table in a matter of minutes. This makes it a perfect option for those busy weeknights when you don't have ...

Ingredients

4 carrots, peeled and cut into matchstick-size pieces
1 medium red bell pepper, cut into short thin strips
2 ½ cups sliced shiitake mushrooms
12 ounces boneless, skinless chicken breasts, halved horizontally
2 tablespoons Thai red curry paste
2 tablespoons sugar
1 (32 ounce) carton Swanson® Chicken Broth (4 cups)
1 (14 ounce) can unsweetened coconut milk
2 tablespoons lime juice
1 tablespoon grated lime zest
2 tablespoons chopped fresh cilantro

Information

Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 6

Place the carrots, red pepper, mushrooms, chicken, curry paste, sugar, and Swanson® Chicken Broth into a 6-quart Instant Pot®.

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.

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.

Nutrition

266 cal.

Total Fat: 18g
Saturated Fat: 13g
Cholesterol: 36mg
Sodium: 824mg
Total Carbohydrate: 17g
Dietary Fiber: 3g
Protein: 19g
Potassium: 470mg

How to Make Instant Pot Thai Chicken Soup - A Step-by-Step Guide

Ingredients

Information

Nutrition

266 cal.

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