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This Instant Pot Chicken Curry Soup is a delicious, easy recipe that is perfect for paleo, Whole30 and gluten-free diets. Make it tonight and have the leftovers for lunch.
Instant Pot Cooking & Meal Prep
Did you score a new Instant Pot this year? I saw that there were a few models just released, so which one did you get? Let me know in the comments, I’m so curious! Meanwhile, I’m pretty happy with my 3-quart and 6-quart models, I have this line. I use the 6-quart for main dishes and the 3-quart for side dishes or smaller recipes.
I don’t meal prep in the strict sense where I devote my entire Sunday to making foods for the week, but I do a more casual version where I cook about every other day. Thankfully, I don’t mind eating the same thing for days on end, and my husband is okay with leftovers, too. Check out my book on Instant Pot meal prepping!
This Instant Pot Chicken Curry that I’m sharing with you today is perfect as a meal prep option. It’s an absolute perfect lunch dish, and you can fill it out a bit more with cooked rice noodles or white rice to make it hearty enough for dinner (use cauliflower rice if you’re doing strict paleo or Whole30).
The ingredients are pretty straight-forward:
- coconut cream
- butternut squash or sweet potato
- chicken thighs or tenders
- green curry paste
- red or white onion
- chicken broth
- red bell pepper
- coconut aminos
- and coconut sugar (leave out for Whole30)
I like to saute the chicken before cooking it to give it extra flavor, and the Instant Pot makes it so easy to do just that. Use the saute button and add some avocado oil. I also recommend adding the onion for a quick saute, too. If you need more liquid when you’re sautéing the chicken and onion, just add a splash of your chicken broth.
Then, you essentially just add the vegetables and the rest of the broth and let the Instant Pot work its magic. After 14 minutes of cooking time, you can then remove the lid and add the coconut cream, coconut aminos, and coconut sugar.
This recipe re-heats beautifully, too, which makes it a perfect meal prep dish. I topped the curry with sliced green onions for extra flavor and texture. I love this soup so much! It has a strong coconut flavor, which I love, and the chicken and squash just make it so hearty and comforting.
- Gluten-free green curry paste
- BPA-free organic coconut cream
- Low-sodium organic chicken broth
- Organic coconut aminos
Other Instant Pot chicken recipes you might like:
- Instant Pot Chicken & Sweet Potato dinner (Whole30, paleo)
- Instant Pot Chicken Soup with Rice
- Instant Pot Chili with Sweet Potato
- Instant Pot Coconut Chicken (keto, paleo, Whole30)
- Instant Pot Frozen Chicken Breast
- Instant Pot Noodles with Chicken (gluten-free, paleo-friendly)
And, be sure to check out my epic Instant Pot chicken recipes round-up! These are all gluten-free and dairy-free recipes.
Here’s the printable recipe:Print
This Instant Pot Chicken Curry Soup is a delicious, easy recipe that is perfect for paleo, Whole30 and gluten-free diets.
- 1 teaspoon avocado oil
- 1 ½ pounds boneless chicken thighs or chicken breasts
- ½ medium red onion, minced
- 1 teaspoon green curry paste
- 2 ½ cups chicken broth
- 1 red bell pepper, sliced
- 10 stalks of celery (from about one bunch), chopped
- 12 ounces peeled and chopped butternut squash (from about one small squash)
- 1 cup coconut cream
- 1 tablespoon coconut sugar (omit for Whole30 or sugar free diets)
- 1 teaspoon coconut aminos
- 1 fresh lemon or lime (optional, for serving)
- sliced green onions (optional, for serving)
- Add the oil to the Instant Pot and push the sauté button.
- Let the oil heat up for 1-2 minutes and add the chicken to the pot.
- Use a wooden spoon or spatula to move the chicken around so it doesn’t burn.
- Add the onion and green curry paste to the pot, along with a splash of the chicken broth to prevent burning.
- After the chicken and onion have cooked for about two minutes, cancel the sauté function.
- Next, add the rest of the chicken broth, bell pepper, celery, and squash to the pot and stir to combine.
- Lock on the lid and push the button to pressure cook on high. Set the timer to 14 minutes.
- After the cooking time is complete, release the pressure naturally or use the quick-release.
- Stir in the coconut cream, coconut sugar, and coconut aminos.
- Serve hot, with a squeeze of fresh lemon or lime, if desired.
Serve the soup with cooked white rice, rice noodles, or cauliflower rice, if desired.