Instant Pot Thai Chicken Soup

Overview

This comforting Instant Pot Thai Chicken Soup is a quick and flavorful dish that combines tender chicken, fresh herbs, and a creamy coconut broth. It's perfect for a weeknight dinner or a cozy meal during colder months.

Ingredients

• 1 lb chicken breast, cubed
• 1 can (14 oz) coconut milk
• 4 cups chicken broth
• 1 red bell pepper, sliced
• 1 cup mushrooms, sliced
• 1 cup carrots, sliced
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 2 tbsp red curry paste
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 2 tbsp soy sauce
• 1 tbsp vegetable oil
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Nutrition

• Calories: 280 per serving
• Protein: 20g
• Carbohydrates: 12g
• Fat: 18g
• Fiber: 3g

Instructions

1. Sauté the Aromatics: Set the Instant Pot to sauté mode. Add vegetable oil, garlic, and ginger. Cook until fragrant, about 2 minutes.
2. Add Curry Paste: Stir in the red curry paste and cook for another minute.
3. Combine Ingredients: Add the chicken, bell pepper, mushrooms, carrots, chicken broth, coconut milk, fish sauce, lime juice, and soy sauce. Stir well.
4. Pressure Cook: Secure the lid and set the Instant Pot to high pressure for 10 minutes.
5. Release Pressure: Once the timer goes off, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
6. Serve: Ladle the soup into bowls, garnish with fresh cilantro, and serve with lime wedges.

Kitchen Tools Required

• Instant Pot
• Cutting board
• Knife
• Measuring spoons
• Wooden spoon or spatula

Interesting Background

This soup is inspired by traditional Thai flavors, blending the richness of coconut milk with the spiciness of red curry paste. It's a modern adaptation designed for the convenience of the Instant Pot, making it accessible for busy cooks.