Looking for an inviting soup recipe that is easy to make? This Instant Pot Thai Curry Chicken Soup will fit the bill! Made with just a few simple ingredients, this flavorful soup can be on the table in no time.

A wooden spoon in a small white bowl of Thai Chicken Curry Soup.

Thai curry is a great, warming meal when you are craving comfort food. Take it a step further and turn that curry into an amazing soup.

Nourishing broth combines with creamy coconut milk in a flavor pairing you will enjoy. Top with your favorites such as cilantro and you can even serve this with rice like a traditional curry.

Why You Need This Recipe

  • The Instant Pot makes quick work and gives you a long-simmered flavor.
  • You can vary the spice level depending on what curry paste you use.
  • Bright vegetables look very inviting against the yellow curry.
  • Leftovers are great and can be repurposed over rice.

Key Ingredients

Ingredients for Instant Pot Thai Chicken Curry Soup in small bowls on a white surface.

Chicken breast is a lean protein that is full of nutrition.

Coconut milk adds the perfect creaminess and delicious flavor without dairy.

Chicken broth adds vitamins and comforting nourishment.

Green curry paste brings classic curry flavor without overwhelming heat.

Recipe Steps

Process collage of making Thai Chicken Curry in the Instant Pot.

Step One

First, saute the veggies to begin releasing their water and add caramelizing flavor to start the dish.

As always, please do see the recipe card at the end of this post for the exact ingredients and measurements.

Step Two

Add chicken and seasonings and stir to combine and begin the cooking process.

Step Three

Stir in the broth and set to pressure cook for 8 minutes. When cooking is complete, let it rest for 5 minutes before releasing any remaining pressure.

Step Four

Stir in coconut milk and arrowroot while sauteing to thicken the soup. You are ready to serve!

A ladle full of Thai Chicken Curry Soup over a full Instant Pot.

Recipe Tips & Substitutions

  • This recipe can easily be doubled if you want more servings.
  • The total cooking time includes 10 minutes for the pot to come up to pressure, plus the natural release and simmer time.
  • Store any leftovers in a covered container in the refrigerator for up to 4 days. Reheat before serving.
Top view of a small white bowl of Thai Chicken Curry Soup.

Recipe FAQs

Can I make this recipe on the stovetop?

Yes. Complete steps 1-3 in the recipe card, then simmer covered for about 20 minutes. Check the chicken for doneness before proceeding with step 6.

How spicy is this soup?

Green curry paste will give you a classic curry flavor without too much heat. If you love spice, feel free to use red curry paste instead. You also have the option of adding heat to individual servings.

up close photo of thai green curry soup in a bowl with a vegetables and chicken chunks.

More Healthy Instant Pot Chicken Recipes You Might Like

I hope you make this recipe! If you do, please leave a comment and a starred review below.

And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, Instagram, and YouTube!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A wooden spoon in a small white bowl of Thai Chicken Curry Soup.

Instant Pot Thai Curry Chicken Soup


Description

Looking for a warm and inviting soup recipe that is easy to make? This Instant Pot Thai Curry Chicken Soup will fit the bill! Made with just a few simple ingredients, this delicious soup can be on the table in no time.


Ingredients

Units Scale
  • 1 tablespoon cooking oil (I used avocado oil)
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 2 carrots, sliced into rounds
  • 1 red bell pepper, sliced with the core removed
  • 1.25 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1/2 teaspoon ground ginger
  • 2 teaspoons brown sugar, cane sugar, or coconut sugar
  • 2 tablespoons green curry paste (use red curry for a spicier option)
  • 1 1/2 cups reduced-sodium chicken broth
  • 1 cup full-fat canned coconut milk
  • 2 tablespoons arrowroot powder or corn starch
  • 1 lime, juiced
  • Fresh chopped cilantro (optional, for topping)
  • Cooked white or brown rice (optional, for serving with the soup)

Instructions

  1. Drizzle the oil into the Instant Pot. Hit the Sauté button and let the Instant Pot heat up the oil for a few minutes.
  2. Add the onion, garlic, carrots, and bell pepper. Stir and let them cook for a few minutes.
  3. Then, add the chicken, ginger, sugar, and curry paste. Stir and sauté for an additional 2-3 minutes.
  4. Cancel the sauté button and then pour in the chicken broth. Stir and then lock on the lid on the Instant Pot. Set the time to 8 minutes at high pressure.
  5. When the cooking time is up, let the pressure come down naturally for 5 minutes. Then, carefully use the quick release to get rid of the remaining pressure.
  6. Remove the lid and hit the sauté button again. Stir in the coconut milk and arrowroot powder or corn starch.
  7. Let the mixture come to a simmer for 2 minutes, stirring occasionally. The arrowroot or corn starch should thicken the soup a little bit.
  8. Cancel the sauté button. Stir in the lime juice and serve immediately, with fresh chopped cilantro on top (if desired).

Notes

  1. This recipe can easily be doubled if you want more servings.
  2. The total cooking time includes 10 minutes for the pot to come up to pressure, plus the natural release and simmer time.
  3. Store any leftovers in a covered container in the refrigerator for up to 4 days. Reheat before serving.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: Thai

Keywords: chicken curry, instant pot, thai curry soup

Don’t forget to join the Clean Eating Kitchen newsletter. You’ll get my Clean Eating Quick Start Guide, plus links to all the latest recipes.