instant pot chicken curry with green onions

Instant Pot Chicken Curry Soup (Whole30 & Gluten-Free)

  • Author: Carrie Forrest, MPH in Nutrition
  • Prep Time: 15 minutes
  • Cook Time: 14 minutes
  • Total Time: 29 minutes
  • Yield: 6 1x
  • Category: Soup
  • Method: Pressure cooker
  • Cuisine: Thai, Whole30, paleo


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
  • 1 teaspoon coconut aminos
  • 1 fresh lemon or lime (optional, for serving)
  • sliced green onions (optional, for serving)


  1. Add the oil to the Instant Pot and push the sauté button.
  2. Let the oil heat up for 1-2 minutes and add the chicken to the pot.
  3. Use a wooden spoon or spatula to move the chicken around so it doesn’t burn.
  4. Add the onion and green curry paste to the pot, along with a splash of the chicken broth to prevent burning.
  5. After the chicken and onion have cooked for about two minutes, cancel the sauté function.
  6. Next, add the rest of the chicken broth, bell pepper, celery, and squash to the pot and stir to combine.
  7. Lock on the lid and push the button to pressure cook on high. Set the timer to 14 minutes.
  8. After the cooking time is complete, release the pressure naturally or use the quick-release.
  9. Stir in the coconut cream, coconut sugar, and coconut aminos.
  10. 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.